Butternut squash goes undercover in this creamy, cheesy sauce. Soft, sweet and conveniently orange, it adds body and richness to a dish we didn’t think we could love any more: mac & cheese. A little thyme does some heavy lifting, making the homey comfort food classic a little fancy, and bringing some fall flavors to the table that are *chef’s kiss* any time of year. What does adding butternut squash do? This hidden ingredient amps up the flavor and texture of the classic dish. Blending the butternut with goat cheese and cheddar makes it extra-creamy, creating a sauce that coats each and...
Butternut squash goes undercover in this creamy, cheesy sauce. Soft, sweet and conveniently orange, it adds body and richness to a dish we didn’t think we could love any more: mac & cheese. A little thyme does some heavy lifting, making the homey comfort food classic a little fancy, and bringing some fall flavors to the table that are *chef’s kiss* any time of year.
What does adding butternut squash do?
This hidden ingredient amps up the flavor and texture of the classic dish. Blending the butternut with goat cheese and cheddar makes it extra-creamy, creating a sauce that coats each and every pasta shell. The squash also lends a sweetness and added richness to the dreamy sauce, giving a an elevated, fall twist to this staple meal. Plus, it never hurts to sneak in a hidden veggie!
Ingredients
- 4 c.(20 ounces) frozen butternut squash cubes
- 4 Tbsp.butter
- 1 tsp.kosher salt, divided
- 1/2 tsp.freshly ground black pepper, divided
- 1/4 c.all-purpose flour
- 2 c.whole milk
- 1/2 tsp.garlic powder
- Pinch cayenne pepper
- 1 tsp.chopped fresh thyme
- 4 oz.shredded cheddar
- 4 oz.goat cheese
- 1 lb.large shells or other short pasta
Directions
-
- Step 1Bring a large pot of salted water to boil over high heat.
- Step 2In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.
- Step 3Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.
- Step 4Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.
- Step 5Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).
- Step 6Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don’t worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you’ve reached your desired consistency.
Jessica Williams
Michael Johnson
