If you, like me, are a fan of macaroni and cheese and also fall flavors - then this dish is for you! Combining butternut squash, cheese, and pasta - what could be more perfect? I hope you enjoy this butternut squash macaroni and cheese recipe - it's multi-step, but it comes together quickly.

Stovetop butternut squash mac & cheese - an easy, vegetarian dinner that's heavy on veggies and light on cheese | This Healthy Table

On a note that is completely unrelated to this great recipe -- I feel the need to share these wonderful YouTube videos with you. My brother is in town visiting and we sat watching these for an hour last night...completely mesmerized.

I don't know the guy's name that made them, but his YouTube channel is called Primitive Technology. He uses no modern tools; and he fashions dwellings, axes, slingshots, etc using only items found in nature. And there's no talking - it's just birdsong and sometimes light rain in the background and it's super calming to watch.

My favorite is the Tiled Roof Hut. I also really enjoyed the Bow and Arrow and the Slingshot videos. I also now feel the need to find a piece of land and start building my own dwellings, but I think my conflicting desire to continue shopping at Target and driving everywhere just might win out.

Okay, that is enough about my love of weird YouTube videos. I hope you are enjoying being in the kitchen after a nice, warm summer. Now that the weather has cooled off (hello, again, long-sleeved shirts!), I'm enjoying cooking so much more and have a list a mile long of new recipes I want to try.

I hope you enjoy this delicious butternut squash macaroni and cheese recipe! Be sure to give me a shout on Instagram or Facebook if you make it.

Yield: 4 servingsAuthor: This Healthy Table

Butternut Squash Macaroni & Cheese

This butternut squash mac and cheese is a perfect fall dish!

prep time: 8 minscook time: 20 minstotal time: 28 mins

ingredients

2 cups butternut squash, cubed
8 ounces macaroni
2 teaspoons salt, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded parmesan
1/2 cup shredded low-moisture mozzarella
1 teaspoon paprika
1 tablespoon fresh thyme, to garnish

instructions

Steam squash in a large frying pan with a lid over medium heat for 10 to 15 minutes, or until the squash has broken down.
Add squash to a blender or food processor and pulse till it forms a thick paste with no large pieces.
Carefully, wipe out the pan the squash was in and melt the butter in it over medium heat.
Meanwhile, heat water to boil macaroni and add 1 teaspoon of salt to the water.
Add the flour to the butter and whisk until combined. Then slowly add the milk, while continuing to whisk. The sauce should thicken in one to two minutes.
Add the macaroni to the boiling water and cook according to package instructions.
Add the squash puree to the sauce mixture and whisk till fully combined. Turn the heat off, and one handful at a time add the cheese, and stir slowly to combine. Then add paprika and 1 teaspoon of salt.
Combine the cooked macaroni and sauce and garnish with thyme to serve.
Macaroni will keep in the fridge up to 3 days.