Cheddar Squash Pasta
Creamy, comforting, and loaded with seasonal flair, Cheddar Squash Pasta is the ultimate cozy dish that combines the natural sweetness of roasted butternut squash with the sharp, tangy richness of cheddar cheese. Featuring perfectly cooked pasta enveloped in a velvety sauce made from a silky butternut squash puree and a hint of nutmeg, this recipe is an irresistible twist on classic mac and cheese. Roasting the squash brings out caramelized notes, while thyme and black pepper add layers of flavor. Ready in just 40 minutes and customizable with your favorite pasta shapes, this crowd-pleasing dish is perfect for weeknight dinners or as a festive side at holiday gatherings. Treat yourself to a bowl of this fall-inspired delight, and don’t forget to garnish with extra cheese or thyme for a touch of elegance!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 12 ounces pasta (such as penne or fusilli)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups sharp cheddar cheese (shredded)
- 0.25 teaspoon ground nutmeg
- 0.25 cup water or chicken broth (for thinning sauce, optional)
Instructions
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the cubed butternut squash with olive oil, salt, black pepper, and dried thyme. Spread the squash in an even layer.
Roast the squash in the oven for 20-25 minutes or until tender and lightly caramelized, flipping halfway through.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk, making sure there are no lumps. Cook the mixture, stirring frequently, until it thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the ground nutmeg for extra flavor and adjust seasoning with salt and pepper as needed.
Once the squash is roasted, transfer it to a blender or food processor. Blend until smooth, adding a splash of water or chicken broth if necessary to achieve a smooth puree.
Stir the butternut squash puree into the cheese sauce until well combined. If the sauce is too thick, you can add a bit of the reserved pasta water to thin it out.
Combine the cooked pasta with the cheddar squash sauce, tossing well to coat the pasta evenly.
Serve warm, garnished with extra cheese, freshly ground black pepper, or a sprinkle of thyme if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 500 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
