Butternut Squash Mac & Cheese

This yummy pasta dish is hearty and flavorful. This was a huge hit with my family and completely seasonal. The sage gave the dish a wonderful flavor and we completely enjoyed it. This would be a wonderful addition to a Thanksgiving table.

Serving Size: 8


one pound rigatoni

two tablespoons butter

one tablespoon olive oil

one half onion, grated

one tablespoon dried thyme

three tablespoons flour

two cups vegetable stock

one pound chopped butternut squash

one cup half and half

two cups extra sharp cheddar

one half cup grated Parmesan

one quarter teaspoon grated nutmeg

one teaspoon chopped fresh sage


Cook pasta al dente.

Cook the grated onion in butter and olive oil.

Add the thyme and flour to the pan and cook for two minutes.

Whisk in the stock and add the butternut squash.

Cook for five minutes.

Using an immersion blender, blend until smooth.

Stir in half and half and cheese and season with nutmeg, salt and pepper.

Combine pasta with the sauce and garnish with fresh sage.

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