Roasted Butternut Squash, Apple Mac and Cheese
This seasonal take on traditional macaroni and cheese is brimming with spices, squash, apples and kale. Upgrade your cheesy pasta casserole game with this recipe for roasted butternut squash apple mac and cheese.
This recipe is actually an old family favorite that I make (somewhat ritualistically!) throughout the Fall season every year here in the Hudson Valley, NY. This oven casserole bake is full of roasted squash, melty cheddar cheese, soft pasta and of course apples! Not to miss an opportunity to sneak in some more veggies, Lacinato kale is added to the mix. Don’t be put off by the spices listed in the recipe, some people refer to this as “apple pie macaroni and cheese”. But the flavors are all savory, comforting and familiar at the same time. Who knows? This enticing entree recipe may very well become a main-stay and requested item on your Thanksgiving table.
Fall flavors infused into a pasta bake…
As soon as the Autumn months hits, the need for everything flavored with pumpkin spice or apple cinnamon is seen throughout coffee shops and grocery stores. One of my most anticipated “seasonal” items being butternut squash ravioli. The combination of pasta, cheese, and creamy butternut squash makes a cozy meal. This recipe combines the same flavors and textures, with no pasta sheet rolling involved! Make your own squash filled pasta with apples, I doubt you will be buying store-bought ravioli again!
Tip!
Roasted the butternut squash beforehand helps hold to squash together when mixed with the other ingredients.
Separately Cooked Ingredients come together in a Fabulous Apple Infused, Butternut Squash Macaroni and Cheese:
For the below casserole recipe, most of the ingredients are cooked separately; here’s why:
- By roasting the butternut squash, you bring the flavor of the squash out and also create individual squares of squash. This way when the casserole is assembled, the squash keeps its shape and the flavor is compacted into each individual nugget.
- The apples are sauteed, softening them and releasing some of the sugar, this helps keep this dish savory and not too sweet.
- As in traditional macaroni and cheese recipes, the pasta is boiled and strained, before any other ingredients are added.
- Grated cheese is added directly to the casserole and baked until melted. No stove top cheese sauce needed here! The results are creamy, gooey and indulgent.
I like to use medium shell pasta for this recipe, the ingredients get into those little pockets and create a “stuffed shell” effect when baked in this casserole.
You can however use any shaped pasta you have on hand. This recipe was always served in my home as a quick, weeknight dinner, it really works with any shaped pasta in your pantry!
Safely Storing and Reheating Roasted Butternut Squash, Apple Mac and Cheese:
This squash casserole will store, covered in a refrigerator for up to 5 days. To reheat, microwave for 2 minutes or pop into the oven for 10 minutes (temp set to 300 degrees Fahrenheit).
Friendsgiving Table Offering Idea:
Don’t just show up to Friendsgiving this year with a tired, old macaroni and cheese! Make this inspired, comfort flavor filled squash dish and know as you place in on the buffet table brimming with turkey, stuffing, cranberries you are offering up a truly unique offering to the table.
Roasted Butternut Squash, Apple Mac and Cheese
Ingredients
- 1 ½ Pounds Butternut Squash
- 1 tbsp Butter unsalted
- 1 Shallot
- 2 Apples
- 16 ounces Pasta Shell, medium
- 1 ½ cups Cheddar Cheese Grated
- ½ cup Milk Whole
- ½ tsp Ground Nutmeg
- ½ tsp Ground Mustard
- 1 tbsp Olive Oil extra virgin
- 4 stems Lacinato Kale
- salt to taste
- ground black pepper to taste
Instructions
- Pre-heat oven to 350℉.
- Peel and seed butternut squash. Cut squash into 1/2 inch pieces. Toss squash pieces with olive oil and place in a single layer on sheet pan. Roast for 35 minutes.
- While the squash roasts, prepare the rest of the rest of the ingredients.
- Boil pasta according to instructions on box and strain. Set aside.
- Remove the skin from the shallot and chop into small pieces. Peel and core the apple. Chop into 1/4 inch pieces.Heat the 1 tbsp butter in a small frying pan on medium heat.Add the shallot and sauté until the onions begin to soften.Add the apples to the onions, stirring occasionally until the apples soften, about 5 minutes. Remove pan from heat.
- Cut stem from kale and cut the soft green parts into ribbons.
- Remove squash from oven, leaving oven on.
- In a large bowl mix milk, cheese, nutmeg, mustard, apple onion mixture together, add salt and pepper ( I used 1/4 tsp of each).
- Stir pasta, roasted butternut squash and kale into bowl with already mixed ingredients.
- Pour into a 9 x 13 inch casserole dish and put back into the oven for 15 minutes.
- After 15 minutes remove from oven and serve.
The perfect fall recipe for our gardens. Looking forward to making this dish. Cheers Viarginia
Exactly! I know a few friends that made this recipe over the weekend, since they already had all of the ingredients on hand.
I used cavatappi pasta, farm fresh apples and extra cheddar cheese (because I love cheese!) for this dish, as well as an additional shake of salt. It turned out very seasonal, yummy and the recipe tasted even better the next day!
Thank you for leaving a comment on my recipe! I’m glad you enjoyed the dish as much as I did.
Looks super delicious. The addition of apple is brilliant! 🙂
Wow cool idea 😋👍🏼