Butternut Squash Mac & Cheese

Ingredients

• 2 cups butternut squash, peeled and cubed
• 8 oz pasta (your choice)
• 1 cup cheddar cheese, grated
• 1 cup havarti, grated
• ½ cup cream (heavy or half‑and‑half)
• ½ cup milk
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp paprika
• Salt and pepper, to taste
• ½ cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped

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Instructions

1. Preheat oven to 400°F.
2. Toss cubed squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
3. Cook pasta in salted water until al dente; drain.
4. In a pan, sauté onion and garlic in butter for 5 minutes. Add thyme and paprika.
5. Add roasted squash, cream, and milk; blend until smooth to make the sauce.
6. Return to pan and stir in cheeses until creamy. Season to taste.
7. Combine pasta with sauce.
8. Optional bake: transfer to a dish, top with breadcrumbs, drizzle olive oil; bake 15–20 minutes until golden.
9. Serve with parsley.