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Roasted Butternut Squash Mac ‘n Cheese 30 September, 2016 | Holiday, Main Dishes

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  • 1 butternut squash, peeled, seeded, and diced (3 cups diced)
  • 1/2 teaspoon dried rosemary (or 1 1/2 teaspoon fresh)
  • 1 Tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 Tablespoon all-purpose flour
  • 2 cups milk, warmed
  • Pinch nutmeg
  • 8 oz. whole wheat penne, shells, or macaroni
  • 3/4 cup sharp provolone, shredded
  • 1/2 cup Parmigiano Reggiano, freshly grated


Preheat oven to 425 ˚F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray.  In a large bowl toss squash and rosemary with olive oil to coat and season with kosher salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain; set aside. Sauté the shallots and garlic in olive oil over medium heat until tender. Stir in the flour and cook for 30 seconds. Slowly whisk in the milk, 1/2 cup at a time, and bring to a boil. Reduce heat and simmer until thickened. Then season with a pinch of nutmeg and salt and pepper to taste.

In a large bowl, toss to combine roasted squash, cooked pasta, sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Pour into a lightly greased 9×9 baking dish. Sprinkle with the reserved cheese. Bake in oven for 10 minutes, until golden and bubbling. Let it set for several minutes before serving.

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