Butternut Squash Mac and Cheese

Ingredients

• 2 pounds Butternut Squash (peeled, seeded, cut into 1‑inch cubes)
• 3 tablespoons Olive Oil (extra‑virgin, for coating squash and garlic)
• 1 teaspoon Salt (kosher or sea salt, divided)
• 6 cloves Garlic Cloves (peeled)
• 1 cup Heavy Cream (240 ml, full‑fat)
• 2 pieces Bay Leaves (dried)
• 1 teaspoon Garlic Powder
• 0.25 teaspoon Cayenne Pepper (adjust to taste)
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Dried Sage
• 0.5 teaspoon Dried Rosemary
• 0.25 teaspoon Nutmeg (freshly grated if possible)
• 1 pound Rigatoni Pasta (or any short pasta)
• 100 grams Smoked White Cheddar (grated)
• 100 grams Gouda (grated)
• 200 grams Gruyère (grated)
• 0.25 cup Whole Milk (to thin sauce if needed)
• 2 tablespoons Unsalted Butter (cold, cut into pieces)
• 1 tablespoon White Miso Paste (adds umami)
• 1 pinch Black Pepper (freshly ground)
• 2 tablespoons Parmesan Cheese (grated, for garnish (optional))

Instructions

1. Prepare Squash and Garlic

   Peel the butternut squash, cut off the top and bottom, halve it lengthwise, scoop out seeds, then cut the flesh into 1‑inch cubes. Peel six garlic cloves.

   Time: PT10M

2. Roast Squash and Garlic

   Preheat oven to 375°F. Toss the squash cubes with olive oil and a pinch of salt, spread on a baking sheet. Place the peeled garlic cloves on a small piece of foil, drizzle with olive oil, seal, and add to the oven. Roast for 35‑40 minutes until the squash is very tender.

   Time: PT40M

   Temperature: 375°F

3. Grate Cheeses

   While the squash roasts, grate the smoked white cheddar, Gouda, and Gruyère. Freshly grated cheese melts more smoothly than pre‑shredded.

   Time: PT5M

4. Make the Spiced Cream Base

   In a small sauce pot over low heat, combine 1 cup heavy cream, 2 bay leaves, 1 tsp garlic powder, ¼ tsp cayenne, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp dried rosemary, and a pinch of freshly grated nutmeg. Stir gently for about 5 minutes until warm but not boiling, then remove the bay leaves.

   Time: PT5M

5. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook according to package directions until al dente, about 10‑12 minutes. Reserve 1 cup of pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

6. Blend Squash and Garlic

   Transfer the roasted squash and the softened garlic (including any oil) to a blender. Pulse until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of the reserved pasta water.

   Time: PT5M

7. Combine Sauce, Cheese, and Flavorings

   In the large mixing bowl, combine the squash puree with the warm spiced cream. Gradually stir in the grated cheeses, allowing each addition to melt before adding the next. Add the cold butter pieces, 1 tbsp white miso, and a splash of milk. Mix until the sauce is smooth and glossy.

   Time: PT7M

8. Mix Pasta with Sauce

   Add the drained pasta to the cheese sauce. Toss gently, adding reserved pasta water a little at a time until the sauce reaches a creamy, coat‑the‑pasta consistency.

   Time: PT5M

9. Finish and Serve

   Transfer the mac and cheese to a serving dish. Sprinkle with grated Parmesan if desired and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

1150

Protein

30 g

Carbohydrates

100 g

Fat

70 g

Fiber

4 g