Butternut Squash Mac n’ Cheese

Mac n’ cheese, but make it fall. My Butternut Squash Mac n’ Cheese is creamy, cozy, and everything you want in a big bowl of carbs, but the velvety squash sauce adds a hint of sweetness and nuttiness that makes it feel a little more elevated (and maybe just a teeny-tiny bit healthier). Not that we’re pretending this is health food — it’s just pure, cozy comfort with a seasonal twist.

Butternut Squash Mac n’ Cheese

Serves: 3–4
Total Time: ~45 minutes

Ingredients

For the sauce:

• 4 shallots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp chili flakes
• Salt and pepper, to taste
• 1 tsp sugar
• 1 butternut squash, peeled and cut into ½-inch cubes
• ½ cup white wine
• 1½ cups chicken or vegetable stock, divided
• ½ cup heavy cream
• Rind of Parmesan (optional, if available)
• 4 sage leaves
• 1 cup finely grated, loosely packed Pecorino cheese

For the breadcrumbs:

• ⅔ cup panko breadcrumbs
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

For the pasta:

• 500 g lamache rigate or another ridged macaroni-style pasta
• At least 1 cup reserved pasta water

Instructions

1. Start the sauce: Melt the butter with the olive oil in a large pot over medium-high heat. Add the shallots, garlic, chili flakes, salt, and pepper. Sauté until translucent, about 3–4 minutes.
2. Add the squash: Stir in the butternut squash and sprinkle with sugar. Cook for 5–7 minutes, until the squash begins to brown.
3. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated.
4. Simmer: Add 1 cup of the stock, along with the Parmesan rind (if using) and sage. Lower the heat and simmer gently until the squash is very soft and most of the liquid has evaporated, about 15–20 minutes.
5. Make the breadcrumbs: While the squash cooks, melt the butter in a small pan over medium heat. Add the panko and toast, stirring often, until golden brown. Season with salt and pepper, then remove from heat. Once cooled, mix in 1 tbsp of chopped parsley and set aside for serving.
6. Blend the sauce: Remove and discard the Parmesan rind. Transfer the squash mixture to a blender with the heavy cream. Blend until completely smooth, adding stock, 1 tbsp at a time, if needed, to loosen the mixture while blending and achieve a silky consistency. Return the sauce to the pot and set aside off heat.
7. Cook the pasta: Bring a large pot of salted water to a boil (it should taste as salty as the sea). Cook the pasta until al dente. Reserve at least 1 cup of pasta water before draining.
8. Finish the sauce: Return the pot with the squash sauce to low heat. Add about ¼ cup of the reserved pasta water to loosen it. Add the cooked pasta and toss to coat. Gradually add the Pecorino cheese and additional pasta water in 3–4 increments, stirring constantly until the sauce becomes silky and glossy. It should look slightly loose — it will thicken as it sits.
9. Serve: Remove from heat. Top with the toasted breadcrumbs, remaining parsley, and extra grated Pecorino. Serve immediately.

Tip: Add pasta water gradually — the sauce should stay fluid and glossy, not gluey. A squeeze of lemon juice or drizzle of olive oil at the end brightens the flavour beautifully.

Shopping List

⬜ 4 shallots
⬜ 4 cloves garlic
⬜ Butter
⬜ Olive oil
⬜ Chili flakes
⬜ Salt and pepper
⬜ Sugar
⬜ 1 butternut squash
⬜ White wine
⬜ Chicken or vegetable stock
⬜ Heavy cream
⬜ Parmesan rind (optional)
⬜ Sage leaves
⬜ Pecorino cheese
⬜ Panko breadcrumbs
⬜ Fresh parsley
⬜ Pasta (lamache rigate or similar)
⬜ Lemon (optional for finishing)
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