Butternut Squash Mac And Cheese
This butternut squash mac and cheese is a family favorite! It’s creamy, cheesy, and loaded with flavor! Serve it with grilled chicken thighs and sweet potato cornbread for a complete meal.
The sauce is super cheesy and smooth with a hint of butternut squash. Even butternut squash haters will enjoy this recipe!
– pipette pasta
– butternut squash
– chicken broth
– all-purpose flour
– olive oil
– red crushed pepper
Heat the olive oil in a saucepan over medium-high heat. Add the onions, smashed garlic, sage, and red crushed pepper. Cook for 3-4 minutes.
Stir in the chicken broth and bring to a boil. Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 15 minutes or until the butternut squash is fork-tender.
Allow the butternut squash to cool for a few minutes, discard the sage, and then place it in a blender and blend until smooth.
Add the butter to a large skillet with high sides and allow the butter to melt completely. Whisk in the flour and cook for 1-2 minutes.
Tips and Recipe Variations
- Make sure to season the cheese sauce generously! I can’t stress this enough. Otherwise, your butternut squash mac and cheese will be super bland.
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