This creamyÂ Butternut Squash Mac And Cheese recipe is inspired by fall featuring butternut squash, peas, sage, and walnuts. The perfect easy 30-minute weeknight dinner idea. Vegetarian too!Â
Butternut Squash Mac And Cheese
Cooking with seasonal flavors is something I love because recipes taste new and exciting every time. Forget the regular boring mac & cheese. This one gets an Autumn makeover by adding yummy butternut squash, sage, and walnuts.
My 30-minute vegetarian dish is one that the flavor is sweet and savory at the same time. Unexpected to say the least. Not only is it perfect for a quick weeknight dinner idea, it’s also great for entertaining a large crowd. To do so, simply double or triple the recipe ingredients.
Every element of myÂ Butternut Squash Mac And Cheese has a huge role in flavor and texture. The walnuts give it a much-needed crunch that pairs perfectly with the earthy flavor of sage.
The squash provides the softness and sweetness that contrasts with the cheesy sauce.
My older daughter is super picky when it comes to food, so my job is to get ultra creative in terms of color and overall appeal of the dish. She loved it as soon as she tried it.
No kid can say no to a colorful mac and cheese.
You can, of course, omit or substitute the ingredients to suit your taste buds. If you don’t have walnuts available, try some hazelnuts or cashews. For the butternut squash, you can use pumpkin or regular squash. If you’re not a huge fan of sage, swap it out for mint or rosemary.
Now, my Mac and cheese is not only deliciousÂ but organic too. I took a shortcut and bought Annie’sÂ Organic Shells & White Cheddar Mac & Cheese. It’s tasty and is made with natural ingredients.
Here’s a video on how I made myÂ Butternut Squash Mac And Cheese. You can clearly see that is so easy to make:
I hope you can try this delicious Butternut Squash Mac And Cheese at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 box Mac & Cheese
- 1/2 Butternut Squash peeled and cubed
- 3/4 cup frozen peas
- 3/4 cup toasted walnuts chopped
- 3 leaves sage chopped (more if you'd like)
- 1 cup Pasta water see below in instructions
- 3 tablespoons milk
- 1 tablespoon lime juice from 1/2 lime
- 1/4 cup parmesan cheese
- Salt + Pepper
- 1 teaspoon olive oil
- 1 tablespoon butter
Boil water in a pot
Cook the noodles for 8 minutes
Reserve 1 cup of the cooking pasta water before draining
In a large skillet heat the olive oil and butter on medium heat
Add the diced butternut squash and cook until tender. About 5-6 minutes
Add the sage and cook for 1-2 minutes
Throw in the cooked noodles and mix well
Add the milk and reserved pasta water
Sprinkle the Mac & Cheese packet
Add the frozen peas, lemon juice, cheese, and walnuts
Mix well and serve!
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