Cheesy Butternut Squash Pasta
This cheesy butternut squash pasta recipe is loaded with cozy fall squash and ooey gooey cheese. Making it a perfect meal to warm up to on crisp fall evenings. Even better, it can be ready in less than an hour!
Foto: The Recipe Critic — Alyssa Rivers
Ingredients
- 12 ounces elbow macaroni
- 4 cups butternut squash, (cut into 1-inch pieces)
- ¼ cup melted unsalted butter
- 1 cup whole milk
- ⅔ cup half and half
- 2 cups grated sharp cheddar cheese
- Salt and pepper to taste
Steps
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Cook 12 ounces elbow macaroni according to the package directions until it is al dente. Drain and set aside in a separate bowl.
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While the pasta is cooking, peel, de-seed, and dice into 1-inch cubes to get about 4 cups butternut squash,. Boil the squash in the same pot you cooked the pasta in until it is tender and easily mushed.
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Add the squash, melted ¼ cup melted unsalted butter, 1 cup whole milk, and ⅔ cup half and half to a blender and blend until smooth.
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Add the pasta back to the pot over medium heat along with the squash puree, 2 cups grated sharp cheddar cheese, and Salt and pepper to taste.
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Cook everything together stirring continuously until the cheese has fully melted and the sauce has thickened and cooked into the noodles a bit.
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Serve with additional cheese on top!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| elbow macaroni | 12 ounces | - | - |
| butternut squash | 4 cups | - | - |
| melted unsalted butter | 0.25 cup | - | - |
| whole milk | 1 cup | - | - |
| half and half | 0.667 cup | Rp 35.000/kg | Rp 5.533 |
| grated sharp cheddar cheese | 2 cups | Rp 30.000/170g | Rp 35.294 |
| Salt and pepper to taste | - | - | - |
*Estimated market prices, may vary by region
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