BUTTERNUT SQUASH AND SWEET POTATO MACARONI AND CHEESE

LET’S SQUASH THIS, PLEASE

The taste of Fall comes in lots of flavors—pumpkin spice, apple pie—this recipe celebrates butternut squash and sweet potato. Now, I eat macaroni and cheese all year round. Somehow, eating it in the Fall as is doesn’t simply make it a Fall dish to me. Adding butternut squash and sweet potato into the cheesy part of this dish really makes it special.

PS. I made this dish with Thanksgiving in mind. It makes for a killer side!

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BUTTERNUT SQUASH AND SWEET POTATO MACARONI AND CHEESE

Yield: 10 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Ingredients

• Vesuvio Pasta (17oz bag)
• Garlic (2 large cloves, finely chopped)
• Sage Leaves (5 tbsp chopped. plus extra for topping. I like to put the small leaves aside and use them whole for the topping)
• Thyme Leaves (2 tbsp chopped. plus extra for topping)
• Butternut Squash (1/2, peeled, seeded, and cut into large cubes)
• Sweet Potato (1, peeled and cut into large cubes)
• Unsalted Butter (4 tbsp)
• All Purpose Flour (2 tbsp)
• Panko (4 tbsp, divided)
• Whole Milk (2 1/2 cups)
• Mascarpone (2 oz)
• Shredded Vermont Cheddar (2 cups, divided)
• Parmesan Flakes (1 tbsp)
• Salt
• Pepper

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Stockpot
• Strainer
• Saucepan (2. one will need a lid)
• Potato Masher
• Whisk
• Rubber Spatula
• Cast Iron Skillet (or large baking dish)

Instructions

TO MAKE YOUR PASTA

1. Preheat your oven to 375º.
2. Boil according to the directions on the package to make it al dente. Mine took 11 minutes.
3. Strain the pasta into the sink and immediately cool it by running cold water over it. This will keep it from cooking more and getting soft. Don’t worry, it gets heated again later in the recipe.
4. Set your pasta aside.
5. Note: you can do steps 2 and 3 at the same time if you want.

TO MAKE YOUR BUTTERNUT SQUASH AND SWEET POTATO MASH

1. In the meantime, put your butternut squash and sweet potato chunks in your saucepan that has a lid.
2. Add roughly an inch of water. It should come up to about half of the height of a piece of your chunks.
3. Sprinkle on salt and pepper.
4. Close your lid.
5. Bring your water to a boil and then lower your heat to a low simmer. Let it sit for about 10 minutes or until you can stick a knife into your chunks and they appear slightly mushy.
6. Use your potato masher to mash your mixture. I elected not to over mash so I had some small chunks for texture and visual interest when plating.
7. Use your rubber spatula to fully mix in your mascarpone.
8. Mix in 1/2 cup of your milk.
9. Set aside.

TO PREP YOUR CHEESE SAUCE

1. In your second saucepan, over a medium heat, melt your butter.
2. Whisk in your flour and cook until a golden brown.
3. Whisk in your panko, garlic, sage, and thyme.
4. Whisk in 2 cups of milk.
5. Raise your heat to moderately high. Bring your mixture to a boil and then lower your temperature to medium to simmer for 5 minutes. Whisk occasionally.

HOW TO COMBINE YOUR MASH AND MILK TO FINISH OFF YOUR SAUCE

1. Sprinkle 1 cup of your shredded cheddar on your butternut squash mash.
2. Pour your milk mixture over your butternut squash mash.
3. Use your rubber spatula to mix it all together until you have an even texture.
4. Put your pasta back in the now empty stockpot.
5. Use your rubber spatula to fold your cheesy mash into your pasta until it’s evenly coated.
6. Season to taste with salt and pepper.
7. Transfer your macaroni and cheese to your cast iron skillet.
8. Sprinkle your parmesan, 1 cup of shredded cheddar, and 2 tbsp of panko over the top of your macaroni and cheese.
9. Bake for 15 minutes.
10. Sprinkle sage and thyme over your macaroni and cheese.
11. Take a photo and serve.

Did you make this recipe?

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