Serve butternut squash straight from the pot stovetop style... or Top with buttery breadcrumbs and serve it up casserole style. Now that's "having it your way!"
Prep Time 15 mins
COOK Time 1 hr 20 mins
4 cups diced butternut squash (1 medium squash) 1 medium yellow onion, sliced 4 cloves garlic, peeled and whole 2 tbsp olive oil 4 tsp kosher salt, divided 1 tsp dried thyme 1 tsp rubbed sage ¼ tsp ground pepper ¼ tsp nutmeg 1 lb rigatoni pasta ½ c heavy cream 2 cups shredded cheddar, fontina, and/or gruyere Topping ½ c panko breadcrumbs ⅓ c grated parmesan cheese 1 tbsp melted butter
Arrange squash, onion, and garlic cloves in a baking dish and toss with olive oil and seasonings
Roast for 45 minutes in a 400°F oven, stirring once or twice, until the veggies soften and caramelize around the edges.
Transfer roasted veggies to a blender; add heavy cream and 1/2 cup pasta water.
Puree until very smooth, scraping down the sides once or twice to make sure you don't miss any big pieces.
Add shredded cheese in ½ cup batches, blending between each addition.
Blend until the sauce is very smooth and creamy.
Pour the sauce over 1 pound cooked short ridged pasta, like rigatoni, penne, or shells.
Toss until well combined. If it's too thick, add pasta water a tablespoon at a time until thinned to your liking.
Serve! At this point you can dish and serve, garnished with fresh thyme if desired. Or, read on for casserole directions!
Transfer the mac and cheese to a lightly greased casserole dish. Combine breadcrumbs, parmesan, and melted butter, then sprinkle over the top.
Reduce the oven temperature to 375°F, then bake 20-25 minutes until the topping is golden brown and the casserole is bubbling.
Garnish with fresh herbs and serve hot.