Name: Butternut Squash Mac & Cheese with Sage and Boursin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups peeled and cubed butternut squash; 2 medium yellow onions, quartered; 8 garlic cloves, peeled; 2 tbsp extra-virgin olive oil; 1½ cups whole milk; 24 oz whole-wheat elbow pasta (about 6 cups); 6 tbsp unsalted butter; 16 fresh sage leaves; 6 tbsp all-purpose flour; 2½ cups unsalted vegetable broth; 2 cups shredded sharp Cheddar cheese; 6 oz garlic-and-herb spreadable cheese (like Boursin)

Description

Creamy mac and cheese enhanced with roasted butternut squash, garlic, fresh sage, sharp Cheddar, and garlic-herb Boursin cheese for a cozy, veggie-forward twist.

Ingredients

Scale

6 cups peeled and cubed butternut squash
2 medium yellow onions, quartered
8 garlic cloves, peeled
2 tbsp extra-virgin olive oil
1½ cups whole milk
24 oz whole-wheat elbow pasta (about 6 cups)
6 tbsp unsalted butter
16 fresh sage leaves
6 tbsp all-purpose flour
2½ cups unsalted vegetable broth
2 cups shredded sharp Cheddar cheese
6 oz garlic-and-herb spreadable cheese (like Boursin)

Instructions

Preheat oven to 425°F (220°C). Toss butternut squash, onions, and garlic with olive oil on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Cook pasta according to package instructions until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Add sage leaves and cook until fragrant and crisp, about 2 minutes. Remove sage and set aside for garnish.
Whisk flour into the butter to form a roux, cooking for 1-2 minutes.
Gradually whisk in vegetable broth and milk, cooking until the sauce thickens, about 5 minutes.
Puree roasted squash, onions, and garlic in a blender or food processor until smooth.
Stir pureed vegetables, sharp Cheddar, and garlic-herb cheese into the sauce until melted and creamy.
Toss sauce with cooked pasta until evenly coated.
Serve topped with crispy sage leaves.

Notes

Roast vegetables until well caramelized for maximum flavor.
Use whole-wheat pasta for added fiber and nutrition.
Adjust cheese quantities to taste for creaminess and sharpness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting, Boiling, Saucing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 15g
Cholesterol: 40mg

Keywords: butternut squash mac and cheese, roasted squash, Boursin mac and cheese, creamy pasta, vegetarian comfort food