Make mac ‘n’ cheese with a sneaky twist—butternut squash! It's the perfect comfort dish for chilly fall nights.
1. Roast the Butternut Squash
Preheat your oven to 425°F. Drizzle the cut sides of the squash with olive oil and place them face-down on a baking sheet. Roast for 40 minutes, or until the squash is tender and easily pierced with a fork. Let cool slightly, then peel the skin and mash about two cups of the squash.
2. Cook the Pasta
In a large pot over medium heat, melt the butter. Stir in the garlic powder and onion powder, cooking for about a minute, until fragrant. Then, add dry pasta, water, salt, and the mashed squash. Stir to combine, then cover and bring it to a boil over high heat.
Once it reaches a boil, remove the lid and continue to cook for 8 minutes.
3. Add the Cheeses
Add in the cream cheese, and cook until the pasta is Al Dente. Then, lower the heat and stir in cheddar cheese and Parmesan. Mix until melted and smooth. If the sauce seems too thick, you can add a splash of water or milk to loosen it up.
5. Serve
Remove from heat, salt to taste, and sprinkle a little extra Parmesan on top to finish it off.
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