How to make trader joe’s butternut squash mac and cheese 

Share this recipe and help others

This trader joe’s butternut squash mac and cheese  is made with bunches of really great for-you squash, making in only 30 minutes is simple.

So this pretty much means I can justify serving this to my family once a month, right? I mean, if I can fix it in the same amount of time it takes the oven to preheat…

…I’m happy.

I’m also happy that I finally found a way to use butternut squash that my picky eaters will devour.

If you’re hosting a dinner party try serving this alongside some oven roasted salmon .

It’s a really simple meal that will impress any guest.

You can also stir in any leftovers into your morning eggs for a different kind of breakfast.

I hope you enjoy this butternut squash mac and cheese!

For a quick lunch or dinner on Thanksgiving, this healthful meal is ideal!

I believe I have finally perfected this trader joe’s butternut squash mac and cheese  after tinkering with it for a month.A pound of butternut squash is the main ingredient in this meal, and I’m happy to report that it wonderfully balances the rest of the savory, creamy sauce. Additionally, I’ve lightened the sauce by using milk instead of cream and a tiny bit of flavored sharp cheddar cheese, all of which yet mysteriously result in the most opulent, silkiest, and creamiest butternut cheddar sauce.

trader joe's butternut squash mac and cheese

trader joe’s butternut squash mac and cheese  Ingredients:

You will need the following ingredients to create this simple macaroni and cheese with butternut squash recipe:

  • Pasta: Whatever type (semolina, whole-wheat, gluten-free, etc.) and shape (shells, noodles, ziti, etc.) of pasta you prefer.
  • Butter (or oil): Which we will use to sauté the garlic and sage.
  • GarlicI used 3 cloves in the recipe, but feel free to add more if you like a really garlicky pasta.
  • Butternut squashYou can either make this recipe with raw butternut squash (peeled, seeeded and diced into small cubes), already-roasted butternut squash (cubes or puree), or canned butternut squash. See notes below.
  • Veggie stock: Or chicken stock, whichever you have on hand.
  • MilkI used and recommend whole milk for this recipe. However, you’re free to substitute half-and-half or lighter cow’s milk. Or you may use a basic plant-based milk alternative, like almond or oat milk.
  • Good-quality sharp cheddar cheese: Since this recipe only uses a small amount of cheese, I highly recommend investing in the good stuff to really make it count! I used an extra-sharp white cheddar cheese, which I loved. But any good cheddar cheese will be great. And as always when making a melted cheese sauce, I recommend purchasing a block of cheese and then grating it yourself. This will help it to melt well and not get clumpy.
  • Salt and pepper: Always. 😉
  • Fresh sage leaves (optional): If you can pick up some fresh sage leaves, I highly recommend giving them a quick sauté with the garlic until they’re nice and crispy. Then you will have a bit of extra sage flavor in the sauce, plus a fun crispy topping. (That said, if you don’t have any, the recipe will still be delicious without the sage.)

There are complete ingredient amounts and directions in the recipe below.

Step By Step Instructions:

Roast your butternut squash for 25 minutes at 400F or until it becomes tender.

Your cheeses should all be grated and placed aside.

After the squash has finished baking, let it to cool slightly before putting it in a blender. Add the milk, garlic powder, paprika, nutmeg, cayenne, rosemary, thyme, and sage. Until smooth, blend.

While cooking your pasta in a different pot, keep this sauce on low heat and mix it occasionally.

When the pasta is al dente, which takes 6 to 8 minutes, drain it and reserve about 12 cup of the cooking liquid.

Pasta should be added to the sauce. Add the cheeses and a little pasta water in succession. Stir the pasta and cheese together until they are both completely covered in sauce.

Add red pepper on top.

trader joe’s butternut squash mac and cheese Variations:

This recipe is only designed to be used as a springboard; it makes for the perfect empty canvas on which to add any other ingredients that seem delicious. For example, you could add a protein: Cooked ground beef, steak, sausage, or bacon would also be delicious in this recipe for butternut mac and cheese.
Add more cooked vegetables: Broccoli, cauliflower, peas, asparagus, mushrooms, onions, or bell peppers would all be excellent additions.
Add additional herbs: Simmering this cheese sauce with fresh thyme, bay leaves, or rosemary would also be great.

Add more seasoning: Nutmeg, old bay seasoning, or a dab of Dijon mustard are additional seasoning choices.

Include seeds or nuts: It would be excellent if you added toasted pine nuts, pecans, pistachios, almonds, pepitas, or walnuts.
Select a different cheese: You are free to experiment with other cheeses in this recipe. A fine smoked gouda or gruyere would taste delicious with the butternut squash. I also like to add Parmesan to my mac and cheese whenever I have some on hand.
Make it gluten-free: Since the sauce is already naturally gluten-free, the only ingredient needed is certified GF pasta.

trader joe’s butternut squash mac and cheese  Sides:

I would recommend serving mac and cheese with…

this will be great with some ,or with some Corn Salad with Feta(2-Steps Recipe)

How to prepare your squash:

I suggest roasting your squash on a baking sheet with its cut side down before prepping it for this dish. This will cause a minor browning, which will improve the dish’s flavor!

A decent rule of thumb is to roast squash quickly at 425F for 20 to 25 minutes. However, this varies according to the size of your squash.

Can I freeze butternut squash mac and cheese trader joe’s?

This is excellent for freezing, much like the version from Trader Joe’s. It may be frozen for about six months, and I suggest microwave warming it slowly on the medium setting. After approximately three minutes of thawing, use a high setting for one minute.

Can I use different cheeses than what the recipe calls for?

The adaptability of cheese is its charm. Feel free to use different cheeses in this recipe if you wish!

A secret Tip:

Making the cheese smaller: It’s strongly advised to shred your own cheese after buying a block. As a result, the cheese will melt more easily. Pre-shredded cheeses frequently have a coating that can create clumping when added to a sauce.

Note:

If you run out of healthy recipes ideas and want to know more recipes,
i recommend you take a look at bistroMd,they provide some healthy recipes and specific meal-plan program.Feel free to check it out!

If you make this trader joe’s butternut squash mac and cheese or any other recipe on healthycookingtour,don’t forget to rate the recipe and leave a comment below;that can help others who are thinking to make this recipe.

Print Friendly, PDF & Email
Difficulty: Beginner Prep Time 25 min Cook Time 25 min Total Time 50 mins Best Season: Suitable throughout the year

Ingredients

Instructions

Video
Off On

  1. Roast your butternut squash until soft, about 25 minutes at 400F.
  2. Grate all of your cheeses and set aside.
  3. When the squash is out of the oven, let it cool slightly and add it to a blender. Add in the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
  4. Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
  5. Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
  6. Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
  7. Top with red pepper flakes and a drizzle of chili oil if you'd like some heat, and serve warm.
Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *