Go Back
–+ servings
photo of bowl of Roasted Butternut Squash, Apple Mac and Cheese with smaller bowls next it.

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
Print Recipe Pin Recipe Save
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
Tried this recipe?Let us know how it was!