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As the days grow shorter and the air turns crisp, there’s nothing quite like a warm, comforting dish to bring a sense of coziness to your home. Enter the Autumn Harvest Butternut Squash Mac & Cheese, a delightful variation on the classic mac and cheese that incorporates the rich, sweet flavors of seasonal butternut squash. This dish, with its creamy texture and cheesy goodness, is perfect for cozy family dinners, gatherings with friends, or even as a memorable side dish for your holiday celebrations.

Butternut Squash Mac & Cheese

Cozy up this autumn with a delicious twist on a classic favorite: Autumn Harvest Butternut Squash Mac & Cheese. This heartwarming dish combines creamy cheese with the naturally sweet and nutritious flavors of roasted butternut squash, creating a perfect meal for family gatherings or holiday celebrations. With a blend of flavorful cheeses and aromatic ingredients, it's not only comforting but also packed with vitamins, making it a nutritious indulgence. Try this recipe for a beautiful and satisfying fall meal that everyone will love.
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Ingredients
  

2 cups butternut squash, peeled and cubed

8 oz elbow macaroni (or your pasta of choice)

1 cup sharp cheddar cheese, grated

1 cup fontina cheese, grated

1/2 cup cream (heavy or half-and-half)

1/2 cup milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Place the butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes, or until tender. Remove from the oven and allow to cool slightly.

    Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Stir in the dried thyme and paprika.

        Make the Cheese Sauce: In the same saucepan, add the roasted butternut squash, cream, and milk. Using an immersion blender, blend until smooth (or transfer to a blender and purée). Return the mixture to the saucepan.

          Add Cheese: Stir in the grated cheddar and fontina cheese into the squash mixture, continuously stirring until melted and fully incorporated. Season with additional salt and pepper to taste.

            Combine: Fold the cooked macaroni into the cheese and squash mixture until well combined.

              Optional Crunchy Topping: If using breadcrumbs, spread the mac and cheese into a greased baking dish. Top with breadcrumbs for an extra crunch and drizzle with a little olive oil.

                Bake: Bake in the preheated oven for about 15-20 minutes, or until the top is bubbly and golden brown.

                  Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 servings