Butternut Squash Mac and Cheese
This creamy mac and cheese is upgraded with roasted butternut squash, merging sweet and savory in a rich, velvety pasta dish perfect for cozy nights in.
Equipment
- 1 Pressure cooker
- 1 Oven for roasting squash
- 1 Immersion blender optional, to smooth the squash
Ingredients
Main ingredients
- 1 butternut squash medium to large (1.5 pounds or larger), halved
- 1 teaspoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound short-cut pasta pipe regate, macaroni noodles, casarecce, cavatelli, fusilli
- 5 cups water
- 1 teaspoon fine salt to taste
- 4 ounces cream cheese cubed
- 8 ounces shredded sharp cheddar cheese
- 0.5 cup finely grated Parmesan cheese plus more for serving
Instructions
Instructions
- Preheat your oven to 400 degrees F (200 C). Pop the halved butternut squash cut-side down on a baking sheet. Roast for 25 to 30 minutes until tender as heck. Let it cool just a bit before scooping out the flesh.
- Switch to your pressure cooker pot. Heat the olive oil and butter over medium until both melted. Stir in garlic powder and onion powder so the smell starts to build.
- Dump in the roasted squash flesh. Mash it with a spoon or buzz it smooth with an immersion blender right there for creamy texture.
- Pour in the water and bring the pot to a boil. Add your pasta and salt, stir to stop stickiness. Lock the lid with the sealing ring in place.
- Cook on high pressure for the time recommended on the pasta package. When timer’s up, do a quick release to drop the pressure fast. Open the lid carefully.
- Turn the heat down to low now. Stir in cream cheese until melted and smooth.
- Toss in the shredded cheddar cheese and stir till it’s all creamy and combined.
- Taste and add salt if it’s needed. Serve right away with a sprinkle of Parmesan cheese on top.
Notes
Serve warm with extra Parmesan cheese. Store leftovers in airtight containers. Add a splash of milk when reheating for best results.