Butternut squash’s smooth texture is perfctly suited to velvety soups and purees but did you know how wonderful it is in a cheese sauce for macaroni and cheese?
In this easy pasta casserole, roasted squash puree is stirred into a sage-tinted bechamel and tossed with cooked pasta and blue cheese. A short ten minutes in the oven to soothe the blue cheese into meltiness and you have a slightly sweet macaroni and cheese with a lot less calories! What a way to use up leftover squash.
Butternut Squash Pasta Casserole with Tomatoes, Blue Cheese and Sage
(serves 4-6)
Put a big pot of water on to boil. While you are waiting for it to boil, start your sauce. Melt the butter in a large saucepan and add onions. Sweat over low heat until sweet and tender. Add the garlic, sage and chill flakes and continue sweating until garlic is softened, stirring regularly.
Sprinkle the flour on top and stir it in. Stir the flour mixture over medium heat for 3 minutes. Slowly whisk in the milk 1/4 cup at a time, waiting until it starts simmering before stirring in the next batch. Whisk in the squash. Season with salt and pepper to taste, approximately 1 teaspoon of salt. Bring to a gently simmer, stirring occasionally. Turn on oven to 375F.
Cook the pasta according to package directions, undercooking slightly. Drain. Fold the pasta, tomatoes and blue cheese into the sauce. Transfer to a casserole dish and bake for 10 minutes to let the cheese melt. Serve hot with extra sage if desired.
{ 21 comments… read them below or add one }
I have used it with plenty of parmesan as a ‘sauce’ for an orsotto. This looks delicious and a definite must-try.
Yes I love butternut squash risotto too!
I love this cheesy macaroni variation using a very commonly found product. This is a must try! Pasta at its best…Yummy! Thanks for sharing!
Your healthier mac n cheese looks fab! I can’t wait to try this!
Thanks @Anna & @Lemons, let me know if you try this.
im really excited to try this!! I dont care blue cheese and that much. and suggestions for a sub? aged white cheddar?
What kind of cheese do you like? You could go with white cheddar, although I would add it to the sauce slowly to fully incorporate. If you want something which will stay separate like the blue cheese, maybe feta?
What a great idea! Bookmarking this for the new year!
Hello! My name is kristy and I’m a mac-and-cheese-aholic! holy heaven!!! blue cheese, sage, and squash?? talk about a flavor punch in the face! and who doesn’t love pasta?? c’mon! i love it!
PS. glad I found your blog. I’m in Victoria – hello, fellow West coaster! I love what you’re doing here – great photos!
@Jenny – so glad you found it, let me know when you make it.
@Kristy Lynn – welcome! I went to Uvic so I am very familiar with Victoria!
Made it, loved it, shared it! Easy to make and tastes just as good reheated next day. Thanks!
Thanks Samantha!
I just found this recipe on Reddit…absolutely amazing. I’m drooling.
Glad to hear it!
this looks so good
*Bows to the Mac ‘N Cheese Goddess*
Katerina,
I had butternut squash on the menu with a roast. His Royal Highness (fiance) calls to inform me he was craving mac ‘n cheese. Did a yahoo search and WAHOOO – came across your recipe! It was absolutely divine!
Since we are not big blue cheese fans, I subbed Parm, Fontina and Cheddar scraps (about 3/4 cups in total) with amazing results!
You have gained a new suscriber and follower for blog and I can’t wait to see what new creations you come up with!
Jenn
Thanks Jenn! So thrilled you enjoyed it, and welcome.
I’m really going to have to try this on my family!
I have a husband and 2 year old that are such fussy eaters and they love pasta!! So I am going to try out this recipe for dinner tomorrow night!! Sounds delish , its got healthy stuff in so really hoping its a hit! Thanks for the lovely recipe!!
LOVE LOVE LOVE butternut squash – can’t wait to add this to our list of recipies using it, sounds fantastic
@Su, Kris & Cindi – glad you are all eager to try it, let me know how it goes!