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One Pan Butternut Squash Macaroni and Cheese
Print Recipe

One Pan Butternut Squash Macaroni and Cheese

Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dinner, Side Dish
Keyword: butternut squash, caramelized onions, macaroni and cheese
Servings: 8

Equipment

  • 5 quart or larger dutch oven or oven safe pot

Ingredients

  • 1 medium butternut squash, halved, seeds removed 
  • 1 lb medium shell pasta 
  • 4 tablespoon butter
  • 2 medium yellow onions, diced 
  • salt and fresh ground black pepper, to taste 
  • 1 tablespoon sugar
  • 1 cup dry white wine or water (for deglazing)
  • 3 12 oz cans evaporated milk 
  • ⅛ teaspoon fresh grated nutmeg 
  • ½ teaspoon dry mustard powder 
  • 8 oz sharp cheddar, shredded  (reserve half for topping)
  • 8 oz softened cream cheese, cut into small cubes 
  • ¼ cup grated parmesan cheese 

Instructions

  • Preheat oven to 400 degrees.
    
Microwave the squash:
    Cut in half, remove seeds, and microwave for 20-25 minutes on high, turning halfway. 


    Caramelized the Onions:
    1. While squash is cooking, caramelize the onions. Add butter to dutch oven and heat over medium heat until melted.
    2. Add the onions, and season with salt and pepper. Toss the onions to combine with the butter, and continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes.
    3. Add the sugar, stir to combine with the onions and continue to cook on medium heat for 2 minutes.
    4. Deglaze the pan with 3 tablespoon wine (or water), and stir.
    5. Cook 3 minutes, stirring occasionally, until liquid is evaporated.
    6. Continue to add wine or water, 3 tablespoon at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure to stir and wait for evaporation at each interval. Takes approximately 20 minutes total.
    Finish the Mac:
    1. Once the onions are caramelized, add the milk and pasta, stir well.
    2. Bring to a boil, then reduce heat to medium.
    3. Cook, stirring occasionally for10-14 minutes, until pasta is just under al dente. 

Assemble
    1. When pasta is cooked turn off the heat and add the cooked squash, cheeses, and spices and mix well.
    2. Top with reserved cheddar, cover and bake for 20 minutes.
    3. Uncover and bake 20 more minutes, until golden and bubbly.