Butternut Squash Macaroni and Cheese

They are subtle, but I can already see the signs of fall descending here. Fall is my favorite season of the year, and I’m lucky to live in a place where I can experience it. College football, Thanksgiving, turning leaves, cooler temperatures: these are all some of my favorite things about fall.

Of course, I’m leaving out the food that it brings, but that’s somewhat of a given. I think I could live off roasted fall root vegetables like carrots, sweet potatoes, parsnips (my personal favorite), and butternut squash. When accented with roasted garlic and fresh herbs, I think there is not much else that's better. For those of you who can’t quite do with that much monotony, there is always macaroni and cheese.

Wow. That aptly sums up my feelings about this dish (yet I keep writing…). I surprised myself with how delicious this was. I knew that I wanted to make a butternut squash macaroni and cheese, primarily because I knew it would be healthier than a balls-to-the-walls version that, though undoubtedly delicious, would not leave me feeling too great afterward.

But this? This I can get behind. A rich-tasting cheese sauce is enriched with both pureed and diced roasted butternut squash for some variation in texture, as well as sweet caramelized onions (because I can’t seem to make anything without them). Hearty and nutty whole wheat pasta complements the Parmesan cheese and sweet squash. A toasty crumb topping crowns the whole thing. It is glorious.

And! It was so easy. I’m not sure why but I had it in my mind that macaroni and cheese was difficult to make (the sauce! the pasta! everything at once!), but with some smart prep work it can all be made in under an hour.

That means that in less than sixty minutes you could be digging into a plateful of this.

So what are you waiting for?

Healthier Butternut Squash Macaroni and Cheese
Inspired by In Sock Monkey Slippers


In efforts to make the macaroni healthier, I used mostly reduced-fat products: reduced-fat cheddar cheese, reduced-fat cream cheese, and skim milk. However, use whatever you have on hand, knowing that the finished product will taste good no matter what you use (although then I can't necessarily vouch for its wholesomeness). I prefer the flavor of whole-wheat pasta and whole-wheat breadcrumbs, so I used both here. Again, use whatever you prefer. Although the whole squash is roasted, only about 3/4 of it is used. Use all if you like.

Yield: 4 to 6 servings

1 medium butternut squash, peeled and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 medium onion, sliced into 1/2-inch half-moons
Water 
1 tablespoon butter
1 tablespoon flour
3/4 cup skim milk
1 cup grated reduced-fat cheddar cheese
2 tablespoons reduced-fat cream cheese (Neufchatel)
1/2 cup grated Parmesan cheese (the real stuff, please!)
2 cups whole wheat macaroni or short-cut pasta
1 slice whole-wheat sandwich bread (or 1/2 cup of whole-wheat bread crumbs)

Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Place squash on baking sheet and season liberally with salt and pepper. Toss to coat evenly. Loosely cover the squash with another sheet of aluminum foil and roast for about 15 to 20 minutes, or until the squash is tender. Once the squash is tender, remove the top piece of foil, toss, and return to the oven for 10 minutes more, until the cubes have just started to brown around the edges. Remove from the oven and lower the oven temperature to 350 degrees F. (The squash can be roasted several days ahead and stored in the refrigerator until ready to use.) When the squash is cool enough to handle, mash 1/2 cup with a fork or potato masher. Set aside along with 1 cup of roasted cubed squash.

Meanwhile, heat a large saucepan or pot over medium heat. Add the onions and cook until they become translucent, stirring occasionally. Season with salt and pepper. When browned bits begin to form on the bottom of the pan, deglaze with a few tablespoons of water and stir to release the browned bits. Allow the water to cook off and the onions to continue browning. Continue this process - allowing the onions to brown and then deglazing the pan - until the onions are soft, sweet, and a deep golden brown, about 15 minutes longer.

While the onions cook, heat a pot of water over high heat. Once the water begins to boil, season very liberally with salt and add the pasta. Stir to make sure the pasta doesn't stick together. Cook until the pasta is al dente, about 8 to 10 minutes depending on the brand and type of pasta. When the pasta is cooked, drain and set aside.

Once the onions have caramelized, add the butter to the pot and allow to melt. When the butter has melted, add flour and whisk to form a thick paste. Continue whisking constantly for about 1 more minute. Slowly add the milk and whisk to combine.

Next add the cheeses and the butternut squash puree and roasted cubes. Whisk to combine and melt the cheese. Season to taste with salt and pepper. Go easy on the salt, though, as the Parmesan is pretty salty on its own. Add the cooked pasta to the cheese sauce and stir to combine.

To make the bread crumbs, process the bread in a food processor until it becomes coarse crumbs. Alternatively, if you don't have a food processor (like me), bread crumbs can be made successfully by grating a slice of frozen bread on the large holes of a box grater.


Spray an 8-by-8-inch baking dish or similarly-sized dish (I used a cake pan) with nonstick cooking spray and transfer the macaroni and cheese to it. Sprinkle evenly with the breadcrumbs and transfer to the oven. Cook in the oven for 10 to 15 minutes, until the breadcrumbs are evenly browned and toasty.


Remove from the oven and allow to cool for a few minutes before digging in. The macaroni and cheese will keep, stored well in the refrigerator, for up to 4 days.

Butternut Squash, White Bean, and Kale Soup

I've said it here before but I rarely get the opportunity to cook. Living in a dorm really limits my resources, and my hectic schedule also makes it difficult to cook more than oatmeal or a baked potato. Thankfully I'll be living in an apartment-style suite next year that comes fully equipped with everything a cooking student could want: a refrigerator, a microwave, a stove, an oven, and - here's the real kicker - a dishwasher. Is it crazy to think that a dishwasher is the most underrated and under-appreciated kitchen tool out there?

Because I'm me, I've already started thinking about recipes that would be suitable for college life. My mind immediately goes to soups and stews, which are endlessly adaptable, easy to make ahead, and can last a while. There's also the added benefit that they can feed a lot of people for not that much money.

Last weekend I spent a few days at home and made this butternut squash and white bean soup for my mom and me.  I changed a handful of things from the original recipe, but in the end, I am extremely pleased with how it turned out. The end result was a hearty soup with a mixture of textures and flavors. The white beans were creamy, the butternut squash was perfectly tender, and the kale, a last minute addition, gave the soup a much-needed green component and definitely boosted the soup overall. For being so simple, the soup is surprisingly complex. There's a lot going on, but I think that only makes it more fun to eat.

The most unique thing about this soup - what really makes it worthy of sharing - is the balance between savory, sweet, and acidic flavors. The white beans and chicken broth are earthy and balanced by the sweet squash and acidic additions of tomatoes and dry white wine.  Altogether, they combine to form a vibrantly colored and delicious soup that is ideal for any kitchen table.


Butternut Squash, White Bean, and Kale Soup
Inspired by Sweet Paul Magazine via Dancing by the Light 

I changed quite a few things about the original recipe to adapt our tastes and what we had on hand. The original recipe instructed you to cook the butternut squash in a pan with the onions and garlic until the squash was tender. Since we don't have a pan ginormous enough to fit that much onion and squash, I improvised and roasted the squash in the oven for 20 minutes, until the white beans and broth had finished simmering together. After additional time in the broth, the squash had softened just enough.
I prefer soups to be pretty loose and not so thick, so I added a few cups of water after the soup had simmered and then seasoned the broth to taste. If you like thicker soups, you can certainly omit this step. As it sits, the soup thickens considerably, so you can add chicken broth to loosen it up some then, as well.

Yield: 8 to 10 servings

1 pound dry white beans (such as Great Northern, Navy, or Cannellini)
6 cups chicken or vegetable broth 
1 teaspoon olive oil
1 medium onion, diced
3 cloves minced garlic
Kosher salt
Freshly ground black pepper
1 medium butternut squash, peeled and diced into 1-inch pieces 
1 cup dry white wine
1 teaspoon sugar, or to taste
4 Roma tomatoes, chopped into 1-inch pieces
1 teaspoon dried thyme
1 bunch kale, stemmed and torn into bite-size pieces

Rinse the beans in a colander, picking them over to remove any small rocks. Place the beans in a large pot and add 8 cups water. Bring to a boil, remove the pot from the heat, cover, and let sit for 1 hour. After 1 hour, drain the beans. Return the beans to the pot and add 6 cups of chicken broth. Heat the beans and broth over medium heat and simmer for 45 minutes, until the beans are just soft.

Meanwhile, in a medium skillet heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until the onions soften and become translucent. Add the garlic, a pinch of salt, and a pinch of pepper and continue to cook until the garlic becomes fragrant, about 1 minute more.

After the beans and broth have been simmering together for 20 minutes, preheat the oven to 400 degrees F and line a baking sheet with foil. Roast the butternut squash for 20 minutes, until it just starts to become tender.

After the beans and broth have simmered for 45 minutes, add the onions and garlic and the squash to the pot. Add the wine, sugar, tomatoes, and thyme. Stir to combine. Continue to cook for 45 minutes more. After 45 minutes, the soup will have reduced and thickened some. If you like, you can thin it out with 2 cups of water and adjust the seasonings to taste from there.

Add the kale to the soup and cook for 10 minutes more, until the kale has softened some but remains al dente. Taste the broth and season to taste. Serve hot with crusty bread to soak up the delicious broth.

The soup will keep, stored in an airtight container, for up to a week. As it sits, it will thicken considerably. When reheating, add additional broth to loosen it up.

Roasted Root Vegetables

We have a very large tupperware at our house. It holds about 26 cups of stuff (in the past it has stored chex mix, pasta salad, and fruit salad). It currently sits in our refrigerator, taking up way too much space, with a big heap of roasted root vegetables in it.

To say that I like roasted root vegetables would be an understatement. To say that I like to make a lot of roasted root vegetables would also be an understatement. More than stuffing, carrot ring, and cranberry sauce, I look forward to these roasted vegetables on the Thanksgiving table. Forget about mashed potatoes; at our house, roasted root vegetables are king.

(I wonder how many times the phrase "roasted root vegetables" has been used in the span of seven sentences. My apologies for the lack of phrase variation.)

Mass quantities of roasted root vegetables = heaven.

Anyway, one of my favorite things about this recipe is that it's really more of a method than precise instructions. Once you learn the technique, you can craft dozens of different variations with all kinds of vegetables. This year, our mix included carrots, parsnips (my favorite of the bunch), sweet potatoes, fingerling potatoes, butternut squash, pearl onions, and cremini mushrooms. However, Brussels sprouts, rutabagas, beets, and even celery, which takes on a wonderful savory flavor when roasted, would also be delicious.

I chop furiously. It's kinda fun.

The real wild card in the dish is the roasted garlic and herb mixture that gets mixed in at the very end. Smashed roasted garlic gets tossed with a heap of fresh parsley and rosemary (other woody herbs like sage and thyme also taste great) and added to the melange right before serving. The sweetness of the roasted garlic, along with the fresh herb flavor, really elevates the more humble vegetables and takes them from delicious to absolutely fabulous. Without a doubt this is my favorite thing to eat during the holidays (and a good thing because I made enough to last until Christmas).
Roasted Root Vegetables

You can prepare this dish early in the day if you like. Just cover the roasted vegetables. When you are ready to serve them, warm them in an oven and top them with the garlic-herb mixture. If you prefer, you can peel the root vegetables, but I love the texture (and nutrition) that the peels provide. As I said before, you can substitute or add in other root vegetables if you like. Just be sure to cut them into similarly-sized pieces. If you choose to add beets, rutabagas, or celery, cook them along with the root vegetables. If you choose to add Brussels sprouts, halve or quarter them and cook alongside the mushrooms and onions. We use a large disposable aluminum roasting pan (the kind you'd use to roast a turkey) for the root vegetables. It's very important both to season the vegetables liberally and to toss them every 15 or so minutes so that they cook evenly (this is a lot of vegetables we're talking about here). We cook the vegetables using our oven's "convection roast" setting. If your oven doesn't have this setting, roast at the same temperature, keeping in mind that it may take longer for the vegetables to cook through. To ensure even cooking, just toss every 15 minutes until they are tender.

Yield: an insanely large amount; at least 20 servings

2 pounds carrots
2 pounds parsnips
2 large sweet potatoes
2 pounds fingerling potatoes
1 medium butternut squash, peeled and seeded
1/2 pound cremini mushrooms
2 (10-ounce) bags of pearl onions
10-12 cloves of garlic, unpeeled
Kosher salt and freshly ground black pepper
Olive oil
Large handful of fresh parsley
2-3 sprigs of fresh rosemary

Adjust two oven racks to the upper and lower middle positions and preheat the oven to 400 degrees F. Cut the carrots, parsnips, sweet potatoes, fingerling potatoes, and butternut squash into 3/4-inch to 1-inch pieces. It's important that the root vegetables be close to the same size so that they cook at the same rate. Place in a large roasting pan and set aside.

Halve or quarter the mushrooms and place on a foil-lined half-sheet pan. Meanwhile, bring a medium saucepan of water to a boil. When it has reached a bowl, drop in one of the bags of pearl onions. Cook for 1 minute. Drain in a colander and run cold water over the onions to cool them down. Using a paring knife, peel the outer layer off the pearl onions and add to the half-sheet pan with the mushrooms. Repeat with the second bag of pearl onions. Add the unpeeled garlic cloves to the half-sheet pan, too.

Lightly drizzle the root vegetables with olive oil and season liberally with salt and pepper. (You can also spray them with nonstick cooking spray and achieve the same result.) Toss the vegetables with your hands to ensure they are sufficiently and evenly seasoned. Repeat with the mushrooms and onions.

Place the roasting pan of root vegetables on the lower middle rack of the oven and roast for 15 minutes. After 15 minutes have passed, carefully and quickly toss the vegetables with a large spoon. Roast for another 15 minutes and toss again.

After the root vegetables have been roasting for 30 minutes (they will have been tossed twice), place the mushrooms and onions in the oven on the upper middle rack. Roast for 15 minutes and again toss both the root vegetables and mushroom-onion mix.

Roast for a final 15 minutes, or until the root vegetables are browned and fork tender. The mushrooms will be browned (and shrunken) and the onions will also have taken on some color. Remove all the vegetables from the oven and let cool while you prepare the garlic-herb mixture.

Finely chop both the parsley and rosemary and place into a small dish. Peel and mash the roasted garlic and add to the herb mixture. Mix the herbs and garlic together.

Transfer the vegetables to a serving platter, add the garlic-herb mixture, and toss to incorporate everything together. Serve hot.