This recipe for vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever!
Man oh man, the last week of my life has been completely crazy! I got called up to LA by my manager at CMEG to meet with a major network about hosting a new show! I know, right? So freaking awesome!
I took a whirlwind 24 hour trip to LA, met with the network and took the opportunity while I was in town to see some friends. I headed back home to San Diego on Friday morning and back to work.
I did a little work over the weekend and watched some football then woke up this morning and headed to my former college, SDSU, to guest lecture in JMS210: Social Media in Journalism. A class that just started it’s third year on campus. It’s amazing that this is now a college course!
It was so cool to be back on campus speaking to the students about social media and blogging as a business. It’s always so humbling to talk about what I do for a living, I still can’t believe that blogging is now my full time business. I couldn’t love my job anymore and it’s all thanks to you all for continuing to visit the blog day after day, week after week, month after month, and by sharing it with your friends and family!
Whew, getting a little emotional over here, haha!
Ok, let’s switch gears and talk about this delicious Butternut Squash Mac and Cheese recipe… which I also get a little emotional over, but emotional in a really excited way because it’s so good 😉
There’s nothing I love more than a super creamy, cheesy mac and cheese, and incorporating butternut squash results in the most velvety delicious mac and cheese ever!
I don’t think I’m ever going to make mac and cheese without it again!
This definitely isn’t going to be the last Butternut Squash Mac and Cheese recipe that you see on the blog. I already have ideas for incorporating all kinds of different flavors and ingredients into this recipe.
My main motivation is obviously so that I can keep making it over and over… and by that, I really mean keep eating it over and over 😉
- 3 cups butternut squash (peeled & cubed)
- 1 ¼ cups chicken broth (vegetable broth for vegetarian)
- 1 ½ cups milk
- 2 garlic cloves (peeled)
- 1 lb macaroni noodles (or cavatappi if you’re fancy like that 😉 )
- ¼ cup ricotta cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 1 cup gruyere cheese (grated)
- 1 cup mozzarella cheese (grated)
- 2 tbsp parmesan cheese (grated – optional topping)
- 2 tbsp fresh parsley (chopped – optional topping)
Add the butternut squash, chicken broth, milk and garlic to a large pot over high heat and bring to a boil.
Reduce heat to medium and cook until squash is tender (app. 25 minutes).
In the meantime, cook the macaroni noodles according to package directions. Drain and set aside.
If you have an immersion blender, this would be the perfect time to put it to use, if not, pour the squash into a blender, add the ricotta cheese, nutmeg, salt and pepper, and puree.
If using an Immersion Hand Blender (like I did, how cute is mine? It’s pink! You can get one on Amazon!) simply add the ricotta, nutmeg, salt and pepper to the pot and use the immersion blender to puree.
If you transferred the mixture to a blender, pour it back in the pot on the stove over low heat.
Add the cooked macaroni noodles, gruyere & mozzarella cheese to the pureed butternut squash. Stir until the cheese is melted into the sauce.
Top with parmesan cheese and chopped parsley, if you would like.
Velvety smooth, creamy & so so scrumptious!
This is a great vegetarian mac and cheese recipe, but if you’re a meat lover, some crispy chopped bacon on top of this dish is amazing (I’m telling you from experience 😉 )
What’s your favorite way to incorporate butternut squash in your cooking? Comment below and let me know! If you say this recipe, you’ll get bonus points, haha!
♣ Vegetarian Option: This recipe is vegetarian when vegetable broth is used.
♦ Gluten Free Option: Use gluten-free macaroni noodles to make this recipe gluten-free.
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