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Butternut squash mac and cheese with apples and cheddar.

Roasted Butternut Squash, Apple Mac and Cheese

This pasta casserole bake has all the Fall flavors: roasted butternut squash, apples, warming spices, sweet onion and to add even more vitamins, kale. Bake this weeknight dinner up and serve to hungry mouths for a comforting twist on traditional macaroni and cheese. Looking for a pasta side for Friendsgiving? Make this!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, sides
Cuisine American
Servings 8 people
Calories 399 kcal

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.

Nutrition

Serving: 1servingCalories: 399kcalCarbohydrates: 60gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 167mgPotassium: 527mgFiber: 5gSugar: 9gVitamin A: 9396IUVitamin C: 21mgCalcium: 227mgIron: 1mg
Keyword apple bake, macaroni and cheese, pasta casserole, roasted butternut squash
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