I am sure you could change up the cheeses and use pumpkin or even acorn squash. Let me know in the comments below what you think of this and if you have made a variation. For added comfort, mix 2 cups breadcrumbs with some grated cheese of your choice, salt, pepper, and a little parsley and put on top of the Mac and Cheese before baking. You will find that it is worth all the pots, pans, and trouble. Pour the mac and cheese with goat cheese and roasted butternut squash into a greased, with butter, 11x13 pan and cook at 375 degrees until nice and bubbly. Forget the standard butternut squash mac and cheese, or for that matter, normal mac and cheese. It will become one of my standards that I will make over and over again. I am genuinely proud of this butternut squash, caramelized onion, and bacon mac and cheese. You could leave the bacon out if you are opposed to it. It’s perfect for that extra something special for holiday gatherings or a special dinner. Mix the whole thing together, and you will have a pasta dish that your family will remember. I have tried to explain each step, and you can make the various parts ahead with just making the bechamel sauce the day you plan on making the casserole. I’m not gonna lie, this does take some effort and many pans…LOL! But it is so worth it. It is totally different and much more special. I find the hidden gems of roasted butternut squash chunks along with the crumbled goat cheese, and the crumbled bacon is part of what makes this casserole so good. I have found many recipes for pureeing butternut squash and adding it to the sauce to make a smooth butternut mac and cheese. It is creamy with loads of fall flavors and not like anything else you will find. This butternut squash, caramelized onion, and bacon mac and cheese is the result. Even those who say they don’t like squash, always seem to sneak a few more bites when no one’s looking! I got to thinking, what else could I make using the same flavors. It is truly one of the best things I make. Find more healthy soup recipes at Tesco Real Food today. Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!) at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly.This is not your usual Butternut squash mac and cheese! Its Butternut, caramelized onion, and bacon mac and cheese,įor years I have made this butternut squash and onion galette. A truly comforting soup combining sweet butternut squash, earthy cumin, & creamy goat's cheese. Melt the remaining butter and combine it with the breadcrumbs. Keep stirring until the sauce is nice and hot, then stir in the macaroni. If the sauce is overly thick when the cheese is melted, add a splash of milk. Turn the heat to low and stir in the mashed butternut squash. Cook it, whisking gently, for a couple of minutes or until slightly thick. Cook it for 2 minutes, then whisk in the milk. Sprinkle over the flour and whisk it to make a thin paste. To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat. Remove them to a plate and set them aside. Once the squash is tender, stream in a slurry of 1/4 cup each flour and milk, then cook for a few minutes to remove the floury taste. Stir occasionally, cooking the onions until they're deep golden brown. Meanwhile, cook 1-1/2lbs cubed butternut squash in 2-1/2 cups milk over medium heat until its very, very tender, stirring every once and while. While you're roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Sprinkle it with salt and pepper and set it aside. When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher. Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn't get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Carefully cut a whole butternut squash in half lengthwise. Drain, rinse with cold water to stop the cooking process, and set aside.
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