Butternut squash mac and cheese is delicious! The subtle roasted butternut squash flavour and creamy texture are perfect. Roasting the squash ahead helps make this weeknight dinner recipe go quickly.
– 1 medium to large butternut squash (1.5 pounds or larger), halved – 1 teaspoon extra virgin olive oil – 2 tablespoons unsalted butter – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli) – 5 cups water – 1 teaspoon fine salt, to taste – 4 ounces cream cheese, cubed – 8 ounces shredded sharp cheddar cheese – ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving
Roast squash: Preheat oven to 425 �F. For easy cleanup, line a large, rimmed baking sheet with parchment. Spoon out the squash seeds (this recipe doesn't need them).
Place butternut cut sides flat-side down on the prepared pan after rubbing olive oil on them. Bake squash for 40–60 minutes until fork-tender. Peel and discard the skin when cool.
Mash the squash with a potato masher—don't worry about smoothness. This recipe requires 2 cups of mashed squash (you may have extra to freeze for mac and cheese).
Refrigerate or freeze squash until use. Make mac and cheese: Melt butter in a large pot or Dutch oven on medium. Add garlic and onion powder and cook for 2–4 minutes until butter is fragrant and pan is brown.
Pour butter over dry pasta and gently toss. Add water and salt. Add 2 cups mashed butternut squash. Cover and boil the pot on high. Once boiling, remove lid and set 8-minute timer.
Cook until timer rings, stirring occasionally. Not draining water. Stir in cream cheese. Cook for 4–5 minutes more until the cream cheese melts and the pasta is al dente (be careful when tasting, it's hot).
Reduce heat as needed to avoid scorching but maintain a simmer. Turn down the heat. Stir in cheddar and Parmesan until melted and creamy. Take the pot off the stove.
Sprinkle salt to taste (usually add ¼ teaspoon more). If desired, top pasta bowls with grated Parmesan. Covered and refrigerated leftovers last 5 days.