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Appetizer

Butternut Squash Mac & Cheese With Crispy Mushrooms

October 28, 2021

Fall cozy alert!!!!!!!! This mac is a hug in a bowl and then some.

For this recipe I call for aged gouda and parmesan to balance out the natural sweetness of the squash. However, feel free to use something like a sharp cheddar. Any salty low moisture cheese will work.

If you’re lactose intolerant (like myself) you’ll be happy to know that cheeses like aged gouda and parmesan are naturally very low in lactose, so this recipe will be kinder to your tummy than other cheesy pastas. If you’re particularly sensitive and want to sub out the butter for ghee, or leave it out completely, feel free!

I encourage you to make a double recipe of the squash purée and use the rest in soups. It also freezes really well.

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Wishbone Kitchen

Butternut Squash Mac & Cheese With Crispy Mushrooms

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Ingredients

  • 1 lb pasta
  • 1 whole butternut squash
  • ½ yellow onion halved
  • 6 cloves of garlic not peeled
  • 1 cup chicken stock plus more as needed
  • 1 cup parmesan cheese grated
  • ½ cup aged gouda grated
  • 1 tbsp olive oil
  • 2 tbsp butter
  • pinch of cayenne
  • pinch of red pepper flakes
  • kosher salt
  • fresh cracked pepper
Crispy Mushrooms
  • 4 oz assorted mushrooms
  • 1 tbsp olive oil
  • 1 tbsp butter
  • fresh thyme
  • salt and pepper

Instructions

  1. Preheat oven to 375°F
  2. Chop off the stem end of the butternut squash and then slice in half long ways. Scoop out the seeds. Transfer to a sheet tray along with onions and garlic. Coat in olive oil and season with salt and pepper. Roast for 45 minutes or until the squash is tender.
  3. Allow the vegetables to cool before blending. Peel the skins off the garlic cloves and butternut squash. Transfer squash, garlic, and onions to a blender with the chicken stock. Blend until smooth, adding extra chicken stock or water as needed. Taste and season with salt.
  4. Boil pasta in heavily salted water 2 minutes shy of package directions. Reserve 1 cup of cooking liquid and strain. Transfer the cooked pasta back to the pot.
  5. Set the pot over medium low heat and fold in the puréed butternut squash. Add the butter, the cheese, a few splashes of pasta water and stir until the cheese has melted, 1-2 minutes, adding additional pasta water as needed. Taste and season with cayenne, black pepper, and additional salt.
Crispy Mushrooms
  1. Heat a pan over medium high heat. Add olive oil and butter. Once butter is melted, add the mushrooms. Cook until crispy, tossing occasionally. About 7-10 minutes. Add fresh thyme and salt and cook for 1 minute more.
  2. To serve, top with red pepper flakes, crispy mushrooms and additional cheese.

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What do you think of this recipe?

So delicious! I also made crispy sage to go on top (from the gnocchi with brown butter recipe) and it was perfect.

Wow this might be the most delicious thing I’ve ever made!