Cozy / pasta

honeynut squash mac and cheese

A basic baked mac and cheese with roasted honeynut squash blended right into the sauce. A little more fiber, a lot of fall vibes, and sage leaves baked on top.

~1 hr 20 min serves 6 crowd pleaser
Baked orange mac and cheese in an oval dish, topped with sage leaves and grated parmesan

ingredients

Tick things off as you go.

you'll need

  • Baking sheet lined with foil
  • Blender
  • Gratin or casserole dish, plus oil spray

method

  1. roast the squash

    Heat the oven to 350°F. Cut the honeynut squash in half and scoop out the seeds. Rub the cut halves with olive oil, season with salt and pepper, and bake on a foil-lined baking sheet for 30–40 minutes, until fork tender.

  2. blend the sauce

    Scoop the roasted squash out of its skin and into a blender. Add the milk and both cheeses and blend until smooth.

  3. cook the pasta

    While the squash roasts, cook the macaroni according to the package. Drain it and tip it into a gratin or casserole dish lightly coated with oil spray.

  4. sauce it up

    Pour the honeynut cheese sauce over the pasta and mix it all together really well.

  5. sage and bake

    Lay fresh sage leaves across the top and bake at 350°F for 30 minutes.

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