Roasted Butternut Squash Mac & Cheese

There are many butternut squash pasta recipes but this one is particularly delicious because of the addition of baked feta! So. CREAMY.

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Roasted Butternut Squash Mac & Cheese

Yield 6

Author Kirsten Deneka

Cook time

1 H & 30 M

Total time

1 H & 30 M

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Ingredients

• 500g Fresh or dry pasta (I used Rigatoni)
• 1 butternut squash (diced)
• 2 heads of garlic (for roasted garlic)
• Fresh thyme, Olive oil, salt & pepper
• 140g block of feta
• 1/4 cup butter
• 2 tbsp flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar
• 1/2 - 1 cup pasta water

Breadcrumb Topping

• 4-5 bacon slices
• 1/2 cup of panko breadcrumbs
• 2 gloves garlic

Instructions

1. Preheat oven to 375F. Peel and cube butternut squash and add to a parchment lined baking sheet with olive oil, slat, pepper, fresh thyme, feta block and two heads of garlic (with tops sliced off.)
2. Drizzle with olive oil, salt and pepper and mix with hands to coat. Bake for 40-50 minutes or until the butternut squash is soft and the garlic can release easily.
3. Using a blender or immersion blender, blend the mixture into a thick paste and set aside.
4. If making breadcrumb topping, dice bacon and cook in a large pot on medium heat until crispy. Addn 1 grated garlic clove and panko. Add fresh thyme and toast breadcrumbs until golden brown and remove from heat. Make sure all crumbs are removed.
5. In the same pot add butter and 1 grated clove of garlic. After garlic is fragrant, add flour and stir for another minute. Add milk and cream and whisk to combine.
6. Let it come to a boil on medium, stirring frequently until slightly thickened.
7. Add butternut squash/feta puree and whisk to combine. Add grated cheese and roasted garlic and set heat to low. Taste fro salt and pepper at this point.
8. Boil pasta in salted water and immediately transfer to the cheese sauce. Add pasta water until desired consistency and let simmer in the sauce for 3-5 minutes. Serve warm with the breadcrumb topping and enjoy!

Notes

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