Butternut Squash Mac & Cheese

🌿 — perfect for a plant-forward Thanksgiving side or a cozy weeknight dinner.

A hearty, vegetarian dish that feels indulgent yet nourishing. Perfect for a plant-forward Thanksgiving side or a cozy weeknight dinner.

• Butternut squash: Sweet, grounding, strengthens spleen and stomach qi.

• Onion/shallot: Warms and moves qi, supports digestion.

• Milk/cheese: Moistens dryness, nourishes yin, balances fall season dryness.

• Sage & nutmeg: Aromatic herbs that warm and regulate qi, preventing stagnation.

• Pasta: Provides energy and satiety, balanced by squash’s lightness.

This dish harmonizes yin (moistening dairy) and yang (warming herbs), making it seasonally appropriate and digestion-friendly for holiday meals.

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Butternut Squash Mac & Cheese

INGREDIENTS

1. 1 medium butternut squash, peeled, cubed

2. 1–2 shallots, chopped

3. 2 cups milk (almond or dairy)

4. 2–3 cups shredded cheese (cheddar, Gruyère, Pecorino, goat)

5. 1 lb pasta (elbows or shells)

6. 1 tsp garlic powder

7. 1 tsp onion powder

8. Pinch of nutmeg

9. Fresh sage leaves

10. Olive oil, salt, pepper

11. Optional: panko breadcrumbs mixed with olive oil or butter for topping

INSTRUCTIONS

1. Roast squash & shallots: Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until tender.

2. Blend sauce base: Puree roasted squash and shallots with garlic powder, onion powder, sage, and nutmeg until smooth.

3. Make creamy sauce: Warm milk in a saucepan, stir in squash puree, then add cheeses gradually until melted and velvety.

4. Combine with pasta: Stir cooked pasta into the sauce until evenly coated.

5. Optional bake: Transfer to a baking dish, sprinkle breadcrumb topping, and broil for 3–5 minutes until golden.

photo and recipe inspiration to Delish