Introducing a cozy twist on a classic comfort food favorite – Butternut Squash Mac and Cheese with a delightful Sage and Gingersnap Pecan Crust. This wonderful recipe combines the richness of butternut squash with the creaminess of cheese, topped off with a crunchy and flavorful crust that will keep you coming back for more.
**Butternut Squash Mac and Cheese with Sage and Gingersnap Pecan Crust**
**Ingredients:**
– 1 medium butternut squash, peeled, seeded, and cut into small cubes
– 12 oz. elbow macaroni
– 2 cups milk (regular or plant-based)
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups shredded cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
– 1 cup gingersnap cookies, crushed
– 1/2 cup pecans, chopped
– 2 tbsp fresh sage, chopped
– 2 tbsp unsalted butter, melted
**Instructions:**
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. Place the cubed butternut squash in a separate pot, cover it with water, and bring to a boil. Cook the squash until it is fork-tender. Drain and let it cool slightly.
4. In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute until fragrant.
5. Gradually pour in the milk, stirring constantly to avoid lumps. Cook and stir until the mixture thickens and becomes smooth.
6. Add the cooked butternut squash to the sauce, mashing it with a fork or a potato masher. Stir in the cheddar and Parmesan cheeses until melted and smooth.
7. Season the sauce with nutmeg, salt, and pepper to taste. Combine the cheese sauce with the cooked macaroni, stirring until the pasta is well coated. Pour the mixture into the prepared baking dish.
8. In a small bowl, mix the crushed gingersnap cookies, chopped pecans, sage, and melted butter until well combined. Sprinkle this mixture evenly over the top of the macaroni and cheese.
9. Bake the Butternut Squash Mac and Cheese for about 25-30 minutes, or until the crust is golden and the cheese is bubbling.
10. Once baked, let the dish rest for a few minutes before serving. This mac and cheese pairs wonderfully with a simple green salad or roasted vegetables.
This Butternut Squash Mac and Cheese recipe with Sage and Gingersnap Pecan Crust offers a unique and inviting take on a classic dish, infusing it with the warm flavors of fall. The creamy texture of the squash cheese sauce combined with the crunchy, herby crust creates a delightful contrast that will make this recipe a favorite in your cozy home. Enjoy preparing and sharing this delicious dish with your loved ones for a comforting and satisfying meal.
