Butternut Squash Mac & Cheese
- 1 pound (454 grams) butternut squash (about 1 small squash), peeled, seeded, and cut into 2 cm cubes
- 1/2 cup vegetable stock
- 1 1/2 cups milk
- ¼ teaspoon nutmeg
- Pinch cayenne pepper
- 1 pound (454 grams) package elbow macaroni, or your favourite pasta shape
- 2 cups cheddar cheese, grated
- 2 cups gruyere cheese, grated
- 1/4 cup butter
- ¼ cup flour
- 1 tablespoon olive oil
- Salt to taste
Chef Anna Carroll
- Preheat the oven to 370°F. Halve the squash and scoop out the seeds. Line a baking sheet with parchment paper and place the squash cut side down. Bake until very soft – about 45 minutes. Allow to cool.
- Grate cheddar and place into a bowl.
- Scoop out the squash into a bowl.
- Fill up a large pot with hot water and put it on the stove over high heat. Season liberally with salt (it should be quite salty like the ocean) and bring to a boil. Boil pasta according to package directions, about 7-8 minutes until al dente.
- Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour until thick and cook 1-2 minutes. Turn off the heat and slowly whisk in the milk. Add the nutmeg and salt. Bring just to a boil and reduce to a simmer. Simmer 10-15 minutes.
- Once thick, add the squash, and blend with an immersion blender until smooth. Stir in the cheese. Taste for seasoning. If very thick, add a bit of vegetable stock to thin it out.
- Stir the cooked pasta into the sauce and serve!