preheat the oven to 400 degrees. In an oven safe skillet heat the olive oil. Add the shallots and minced garlic. Saute for 2 minutes, then place the skillet into the oven for 25-30 minutes until your butternut squash is soft.

Be sure to read our article: how to cut butternut squash!

Cook your pasta noodles on the stove top according to package directions or cook in the Instant Pot with 4 cups of water for 4 minutes. Once the pasta has finished cooking drain any excess water.

Once the butternut squash cubes are roasted, place them into the blender. Add the coconut milk and vegetable stock. If you don’t have veggie stock you can use chicken broth or water.

Blitz your pumpkin sauce and add kosher salt and pepper for seasoning. Add the sage and two cups of shredded cheese to the pureed squash. This will give the sauce the cheese flavor everyone loves.

Combine the cooked macaroni noodles to the cheese and butternut squash sauce and mix until all of the noodles are covered in the delicious sauce.

Garnish with Parmesan cheese (optional). Serve hot and enjoy your delicious Macaroni and Cheese Butternut Squash dish!

I hope you enjoyed this simple and easy recipe. It’s one of my favorite mac and cheese recipes.