Butternut Squash Mac and Cheese with Gruyere and Herbs
A pasta bake with creamy, cheesy and herby butternut squash sauce. Reminiscent of mac and cheese but healthier and more nutritious!
Equipment
- 1 Blender
Ingredients
- 1 lb pasta of choice (reserve 1 cup of pasta water from cooking to thin out the sauce)
- 1 butternut squash sliced in half lengthwise and seeds removed
- 2 tbsp olive oil divided
- 2.5 tsp salt divided
- 1/2 cup parmesan finely shredded or turn into powder form with a vitamix
- 1 onion chopped
- 4 garlic cloves diced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 1/2 cup fontina cheese shredded
- 1 cup gruyere cheese shredded
- 1 cup bone broth or pasta water
- 1/2 cup half and half
Instructions
- Season the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper Roast on a baking sheet, flesh side down, at 425 for 30- 45 minutes until tender. Let cool, scoop flesh out of skin into a bowl, set aside.
- Bring large pot of water to boil. Season with a small handful of salt, boil pasta for 8-10 minutes. Drain and transfer to a large baking dish.
- Add 1 tbsp olive oil to a small skillet. On medium high heat, saute onion and 1 tsp of salt for 8 minutes.
- Add garlic and seasonings. Saute for 1 more minute, then add 1 cup of broth. Turn off heat.
- In a blender, add the parmesan, butternut squash, sauteed veggies, and the half and half. Blend until it forms a smooth and creamy puree. Thin out with broth, pasta water, or half and half as needed. It should be thick and creamy but also pourable like a cheese sauce. It will thicken up as it cooks so make it a little thinner then you want.
- Add sauce to pasta and mix well. Top with gruyere and fontina. Bake at 350 for 30 minutes.
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