Butternut Squash Mac and Cheese

A couple of Saturdays ago, I had the most delicious, rich and creamy butternut squash mac and cheese at a birthday party for my friends' three year old son. It was made with heavy cream. So good.

I've had a huge butternut squash sitting in an antique enamel washbasin on the floor of my kitchen for months. I got it from the autumn CSA from Botna Burrow in November. Other recipes I've tried with butternut squash I thought were OK but at no point had I ever craved butternut squash, so it sat there.

Yesterday, my husband took the washbasin to use for something else, so the squash was on the floor. It was time to use it.

I washed it, cut it in half, and scooped out the seeds. I greased a pan and brushed the outsides of the squash with vegetable oil, put the halves insides down, and roasted at 350 degrees F until they were done (maybe 45 minutes? I have no idea). Then I scooped out the cooked insides and pureed them in the food processor. This was a really large squash and I didn't need all of it for mac and cheese. I plan to freeze the rest of the puree.

I like recipes but I also like to cook based on what I have on hand. Other than in baking, I'm pretty flexible about amounts, just depending on what looks (or tastes) right. I usually like to look up a couple recipes as a guide, but I also made this mac and cheese based on how I've made non-butternut squash mac and cheese in a past and how my friend described the one she made. This is the recipe online that I referenced from Two Peas and Their Pod.

Butternut Squash Mac and Cheese

8 ounces macaroni pasta (I used whole wheat)
3 Tablespoons butter
3 Tablespoons flour
1/8 teaspoon nutmeg
2 cups milk (I used 2%, but you could use whole milk of heavy cream for a richer sauce)
1 cup aged white cheddar, shredded
1 cup sharp cheddar, shredded
1/2 teaspoon thyme
1 1/2 cups butternut squash puree
Salt and pepper to taste

Cook the pasta according to package instructions.

Meanwhile, melt butter in a large sauce pan over medium heat. Add flour and nutmeg, whisking for about 2 minutes. Pour in milk and keep whisking to combine. Turn the heat up and bring to a boil and cook until thickened--keep whisking. (Watch the temp to make sure you don't burn the milk.)

Turn the heat down to low or medium low and whisk in the squash puree and the cheese, whisking until smooth. Add salt and pepper to taste.

Add your sauce to the pasta.

Now, you can pour into a greased 8" x 8" casserole dish and bake, perhaps adding breadcrumbs or more cheese to the top, or you could just eat as is.

My husband topped his with chipotle seasoning (Spice Islands Chipotle Chile seasoning grinder).

Enjoy!