I started off believing I was going to make a healthy mac and cheese alternative. Butternut squash mac and cheese sounds healthy, but it’s really not. I admit failure. This recipe still has a plenty of cheese, but at least you get that added nutrients from the butternut squash.
Hey, I tried.
So it may not be as healthy as I had intended, but it tastes awesome! I’m going call this my autumn mac and cheese. To slightly cut back on cheese, I roasted butternut squash and onion and then pureed it. The sweet and savory puree brings another dimension of umami to this dish. While traditional mac and cheese uses cheddar, I combined cheddar, mozzarella, and parmesan. You still get the familiar cheddar profile, but it is complemented with the light creamy mozzarella and the salty parmesan. Like I said, it’s umami heaven.