A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!
[recipe servings=6 time=55 Minutes Difficulty=Easy]
1 Small Butternut Squash
1 Sound Shell Pasta
2 Tablespoons Unsalted Butter
1 Small Sweet Onion, Diced
2 Garlic Cloves, Minced
2 tablespoons Minced Fresh Sage, Plus More For Garnish
1 Teaspoon Chili Powder
1½ Cups Vegetable Or Chicken Broth
2 Cups Shredded Mozzarella Cheese
Salt, To Taste
Pepper, To Taste
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the ends off the butternut and slice in half lengthwise. Place cut side down on the prepared baking sheet and roast until very fork-tender, about 40 minutes, depending on the size of your squash. To cut back on time, you can peel and dice the butternut and roast for 20-25 minutes.
- Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions, then drain and return to the pot, off of the heat. Drizzle with olive oil to prevent sticking.
- Remove the squash from the oven. Scrape off and discard the skin. If you do not have an immersion blender, transfer the cooked squash to a blender or food processor and blend until smooth.
- In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, until softened. Add the garlic and sage and cook for another minute, until fragrant.
- Stir in the cooked butternut, chili powder, broth, and 1 teaspoon salt, scraping up any browned bits off the bottom of the pot. Turn off the heat and use an immersion blender to purée the squash totally smooth.
- Return the pot to the heat and bring to a simmer, stirring frequently. Turn off the heat and add the cheese in three additions, stirring well between each and allowing the cheese to melt fully. Season to taste with salt, pepper, and more chili powder if you like.
- Fold in the cooked pasta and garnish with sage to serve.