The perfect side dish for your Thanksgiving table, this decadent Baked Butternut Squash Mac and Cheese will surely be a hit with your family or friends.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Utensils
Large Bowl
Small Saucepan
Step 1
Install SearPlate in the bottom level of the unit, then close the door. Select AIR ROAST, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.
Step 2
In a large bowl, combine the butternut squash, olive oil, garlic, salt, and pepper. Toss until evenly coated.
Step 3
When unit has preheated, open door, use oven mitts to remove SearPlate, and place it on top of the oven. Place the butternut squash on the SearPlate and reinstall in the bottom level of the unit, then close the door to begin cooking.
Step 4
When cooking is complete, carefully remove the SearPlate and transfer the butternut squash to a blender and blend until smooth.
Step 5
In a small saucepan over medium heat, melt 2 tablespoons of butter. Cook the butter until golden brown, then remove from heat. In a small bowl, combine the butter, bread crumbs, and sage and set aside.
Step 6
Install rack in bottom position, then close door. Select BAKE, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.
Step 7
Bring a large pot of water to a rolling boil. Add a pinch of salt and the pasta and cook, stirring occasionally, for 3 to 4 minutes less than the package calls for. When cooking is complete, drain the pasta, transfer to a large bowl, drizzle with olive oil, and toss.
Step 8
Place a medium saucepan over medium-high heat. Add the remaining butter and cook until melted. Add the flour, whisk until well-combined, and cook for about 1 minute.
Step 9
Whisk in the milk, half-and-half, nutmeg, salt, and pepper. Bring to a simmer, whisking often, for about 5 minutes. Remove from heat and add 2/3 of both cheeses and whisk until combined. Add 1 cup of pureed butternut squash and combine well.
Step 10
Transfer the sauce to the cooked pasta and toss to combine. Add the pasta to an 11″ x 7″ baking dish. Sprinkle the remaining cheeses and prepared bread crumbs over the top.
Step 11
When unit has preheated, open door and place baking dish on rack in oven. Close door to begin cooking.
Step 12
When cooking is complete, carefully remove baking dish from the oven. Top with chives and serve warm.
Install SearPlate in the bottom level of the unit, then close the door. Select AIR ROAST, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 2 of 12
In a large bowl, combine the butternut squash, olive oil, garlic, salt, and pepper. Toss until evenly coated.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 3 of 12
When unit has preheated, open door, use oven mitts to remove SearPlate, and place it on top of the oven. Place the butternut squash on the SearPlate and reinstall in the bottom level of the unit, then close the door to begin cooking.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 4 of 12
When cooking is complete, carefully remove the SearPlate and transfer the butternut squash to a blender and blend until smooth.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 5 of 12
In a small saucepan over medium heat, melt 2 tablespoons of butter. Cook the butter until golden brown, then remove from heat. In a small bowl, combine the butter, bread crumbs, and sage and set aside.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 6 of 12
Install rack in bottom position, then close door. Select BAKE, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 7 of 12
Bring a large pot of water to a rolling boil. Add a pinch of salt and the pasta and cook, stirring occasionally, for 3 to 4 minutes less than the package calls for. When cooking is complete, drain the pasta, transfer to a large bowl, drizzle with olive oil, and toss.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 8 of 12
Place a medium saucepan over medium-high heat. Add the remaining butter and cook until melted. Add the flour, whisk until well-combined, and cook for about 1 minute.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 9 of 12
Whisk in the milk, half-and-half, nutmeg, salt, and pepper. Bring to a simmer, whisking often, for about 5 minutes. Remove from heat and add 2/3 of both cheeses and whisk until combined. Add 1 cup of pureed butternut squash and combine well.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 10 of 12
Transfer the sauce to the cooked pasta and toss to combine. Add the pasta to an 11″ x 7″ baking dish. Sprinkle the remaining cheeses and prepared bread crumbs over the top.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 11 of 12
When unit has preheated, open door and place baking dish on rack in oven. Close door to begin cooking.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
1/3 cup
bread crumbs
1/2 teaspoon
fresh sage, minced
1 pound
short-cut pasta
1/4 cup
Flour
2 cups
whole milk
1 cup
half-and-half
1/2 teaspoon
ground nutmeg
2 cups
shredded Gruyere cheese
1 cup
shredded white cheddar cheese
1/4 cup
grated Parmesan cheese
1/2 cup
chives, finely chopped
Step 12 of 12
When cooking is complete, carefully remove baking dish from the oven. Top with chives and serve warm.
1
butternut squash, peeled, seeded, cut in 1-inch cubes
2 tablespoons
olive oil
3
cloves garlic, peeled, minced
1/4 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 tablespoons
unsalted butter, divided
30g
bread crumbs
1/2 teaspoon
fresh sage, minced
0.45kg
short-cut pasta
30g
Flour
480ml
whole milk
240ml
half-and-half
1/2 teaspoon
ground nutmeg
220g
shredded Gruyere cheese
110g
shredded white cheddar cheese
20g
grated Parmesan cheese
24g
chives, finely chopped
1
butternut squash, peeled, seeded, cut in 1-inch cubes
