Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a cozy, creamy dish combining the velvety sweetness of roasted butternut squash with the rich, savory goodness of melted cheese. This comforting twist on the classic combines tender Jovial, grain-free pasta with a luscious, golden sauce that’s satisfying and nutritious.

The butternut squash adds a natural creaminess and subtle sweetness, while sharp cheddar and Parmesan provide the perfect balance of tang and depth. Finished with a crispy Sourdough breadcrumbs or enjoyed as is, it’s the ultimate Winter-inspired comfort food. Perfect for chilly nights or as a show-stopping side dish!

Butternut Squash Mac and Cheese Ingredients

• Organic Butternut Squash, Peeled and Diced
• Chicken Bone Broth
• Coconut Cream
• Garlic Cloves
• Shallot
• Jovial Pasta
• Plain Greek Yogurt
• Paprika
• Pink Salt
• Freshly Cracked Black Pepper
• Ground Nutmeg
• Shredded White Cheese (Gruyere, Sharp Cheddar, or Mixed Italian)
• Sourdough Bread Crumbs (Optional)
• Fresh Herbs (Optional)
• Kale (Optional)

Preparing the Butternut Squash

1. First, in a large pot over medium heat, combine the Butternut squash, coconut cream, garlic, shallots, and chicken bone broth.
2. Next, bring the mixture to a boil.
3. Then, reduce to a simmer for 20-30 minutes, or until the squash is fork-tender.
4. Finally, set the cooked squash aside.

Cooking the Gluten-Free Pasta

1. First, bring four cups of water to a boil over high heat.
2. Next, season the water generously with salt and a teaspoon of Olive Oil.
3. Then, add in the Jovial pasta.
4. Next, boil the pasta for 5-12 minutes, or until al dente.
   • Note: If you use Stelline pasta, this will take about 5 minutes. If you use a larger pasta, it will take a little longer.
5. Then, once the pasta is cooked, drain it through a strainer.
6. Finally, set the pasta aside.

Crafting the Butternut Squash Mac and Cheese

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, pour all of the mixture (liquid and all) it into a blender or food processor.
   • Note: If you do not have either of these appliances, or like me, had your blender in the dishwasher at the time of this step, you can process the mixture using a Kitchen Aid Stand Mixer. You’ll pour all of the mixture into the bowl of the Kitchen Aid Stand Mixer with a whisk or paddle attachment. Next, add the yogurt and seasonings and mix until as smooth as you can get it. Strain it through a fine sieve. Finally, follow steps 5-7.
3. Then, add the yogurt, nutmeg, salt, parika, and pepper.
4. Next, blend the squash until smooth.
   • Note: To ensure no lumps or grainy texture, you can strain it through a cheese cloth or fine mesh strainer.
5. Then, pour the pureed mixture into a bowl, add in the cheese, and stir to combine, until melted. Taste the sauce and season with more salt, pepper, paprika, and nutmeg if necessary.
6. Next, add the pasta and Kale (if desired). Stir to combine.
7. Finally, pour everything into a baking dish and top with homemade Sourdough breadcrumbs (optional) and more cheese.

Baking and Serving the Butternut Squash Mac and Cheese

1. First, place the Butternut Squash Mac and Cheese into the preheated oven.
2. Next, bake the mac and cheese for 20 minutes.
3. Then, increase the temperature to 400 degrees Fahrenheit and bake for an additional 10 minutes, or until bubbly and golden brown on top.
4. Finally, once baked, remove the Butternut Squash Mac and Cheese from the oven and sprinkle with fresh herbs. Serve immediately and enjoy!

Storing the Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is delicious served the day it is prepared, and it can also easily be stored and reheated. To store any leftovers, place them in airtight containers or store in the baking dish, and in the refrigerator for up to one week.

Preparing the Butternut Squash Mac and Cheese in Advance

Butternut Squash Mac and Cheese is a dish that can be easily prepared in advance. To prepare this dish ahead of time, follow the directions up until the baking. Cover the dish with foil and place it in the refrigerator until you are ready to bake it. Finally, the dish can stay in the refrigerator for up to two days before baking.

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Butternut Squash Mac and Cheese

Yield: 12 Servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Butternut Squash Mac and Cheese is a cozy, creamy dish bringing together the velvety sweetness of roasted butternut squash with the rich, savory goodness of melted cheese. This comforting twist on the classic combines tender Jovial, grain-free pasta with a luscious, golden sauce that's satisfying and nutritious.

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Ingredients

• 4 c. Organic Butternut Squash, Peeled and Diced
• 1 1/4 c. Chicken Bone Broth
• 16 oz. Coconut Cream
• 4 Garlic Cloves, Peeled
• 1 Shallot, Sliced
• 1 lb. Jovial Pasta
• 1/3 c. Plain Greek Yogurt
• 1 tsp. Paprika
• 1 tsp. Pink Salt
• 1 tsp. Freshly Cracked Black Pepper
• Pinch of Ground Nutmeg
• 2 c. Shredded White Cheese (Gruyere, Sharp Cheddar, or Mixed Italian)
• Sourdough Bread Crumbs (Optional)
• Fresh Herbs (Optional)
• 1 Bunch of Kale Leaves, Torn (Optional)

Instructions

Preparing the Butternut Squash

1. First, in a large pot over medium heat, combine the Butternut squash, coconut cream, garlic, shallots, and chicken bone broth.
2. Next, bring the mixture to a boil.
3. Then, reduce to a simmer for 20-30 minutes, or until the squash is fork-tender.
4. Finally, set the cooked squash aside.

Cooking the Gluten-Free Pasta

1. First, bring four cups of water to a boil over high heat.
2. Next, season the water generously with salt and a teaspoon of Olive Oil.
3. Then, add in the Jovial pasta.
4. Next, boil the pasta for 5-12 minutes, or until al dente. (Note: If you use Stelline pasta, this will take about 5 minutes. If you use a larger pasta, it will take a little longer).
5. Then, once the pasta is cooked, drain it through a strainer.
6. Finally, set the pasta aside.

Crafting the Butternut Squash Mac and Cheese

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, pour all of the mixture (liquid and all) it into a blender or food processor. (Note: If you do not have either of these appliances, or like me, had your blender in the dishwasher at the time of this step, you can process the mixture using a Kitchen Aid Stand Mixer. You'll pour all of the mixture into the bowl of the Kitchen Aid Stand Mixer with a whisk or paddle attachment. Next, add the yogurt and seasonings and mix until as smooth as you can get it. Strain it through a fine sieve. Finally, follow steps 5-7).
3. Then, add the yogurt, nutmeg, salt, parika, and pepper.
4. Next, blend the squash until smooth. (Note: To ensure no lumps or grainy texture, you can strain it through a cheese cloth or fine mesh strainer).
5. Then, pour the pureed mixture into a bowl, add in the cheese, and stir to combine, until melted. Taste the sauce and season with more salt, pepper, paprika, and nutmeg if necessary.
6. Next, add the pasta and Kale (if desired). Stir to combine.
7. Finally, pour everything into a baking dish and top with homemade Sourdough breadcrumbs (optional) and more cheese.

Baking and Serving the Butternut Squash Mac and Cheese

1. First, place the Butternut Squash Mac and Cheese into the preheated oven.
2. Next, bake the mac and cheese for 20 minutes.
3. Then, increase the temperature to 400 degrees Fahrenheit and bake for an additional 10 minutes, or until bubbly and golden brown on top.
4. Finally, once baked, remove the Butternut Squash Mac and Cheese from the oven and sprinkle with fresh herbs. Serve immediately and enjoy!

Notes

Storing the Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is delicious served the day it is prepared, and it can also easily be stored and reheated. To store any leftovers, place them in airtight containers or store in the baking dish, and in the refrigerator for up to one week.

Preparing the Butternut Squash Mac and Cheese in Advance

Butternut Squash Mac and Cheese is a dish that can be easily prepared in advance. To prepare this dish ahead of time, follow the directions up until the baking. Cover the dish with foil and place it in the refrigerator until you are ready to bake it. Finally, the dish can stay in the refrigerator for up to two days before baking.

Nutrition Information:

Yield: 12 Serving Size: 1/2 c
Amount Per Serving: Calories: 316Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 439mgCarbohydrates: 45gFiber: 4gSugar: 22gProtein: 10g