I mean really the title of this recipe says it all! 

This is a lighter version of a butternut squash Mac and cheese. It uses way less cheese (only to finish) so you probably can’t even call it a Mac and cheese but it definitely has that vibe. As someone who is lactose intolerant but will usually choose to suffer the consequences, this recipe is perfect. 

I like the brown butter flavor to be more subtle, which is why I use about 2 and 1/2 tablespoons but if you want to go full brown butter you can of course use more. 

Ingredients 

• 1 medium butternut squash, cut in half lengthwise and deseeded 
• 2 shallots, whatever size you got 
• 1 head of garlic
• Olive oil 
• Kosher salt 
• 1 pound of short pasta of choice 
• 4 and 1/2 tablespoons of butter, you can always use more
• A pinch of freshly grated nutmeg 
• Freshly ground black pepper to taste
• A teaspoon or two Calabrian chili paste (optional) 
• Freshly grated Parmigiano Reggiano, to finish
• A couple of tablespoons of fresh basil, julienned 

Directions

1. Heat the oven to 450. 
2. Add the butternut squash and shallots to a baking sheet lined with parchment paper. Coat the squash and shallots in a couple of tablespoons of Oil oil and season liberally with salt. Add the garlic to a piece of foil and drizzle with Olive oil. Wrap it tightly and then add it to the same baking sheet. Roast for about 25 to 30 minutes. The shallots will slightly char, feel free to also wrap them in foil to prevent them from getting too dark (I don’t do this). Pull the garlic and shallots out and roast the butternut squash for about 10 to 15 minutes more (see note). 
3. Allow the squash to cool slightly, and then scoop out the flesh, and it to a food processor, along with the roasted garlic, and shallots. Puree until smooth. I usually taste it to see if it needs more salt (it usually does). 
4. While the squash is roasting, cook the pasta in salted water until al dente in a medium to large pot or Dutch oven. Drain and reserve 2 cups of pasta water. 
5. To that same pot, add 2 and 1/2 tablespoons of butter over medium heat and cook until it starts to brown, around 5 minutes for me. 
6. Now stir in the butternut squash puree and cook together for a minute or two. Add in the pasta, a 1/2 cup of pasta water, and the remaining 2 tablespoons of butter (this time cold from the fridge). Cook until the pasta is done, around 2 minutes, adding as much pasta water as needed to create a silky sauce. Stir in a pinch of freshly grated nutmeg and a few grinds of freshly ground black pepper. 
7. Turn off the heat and add the Calabrian chili paste (if using), basil, and however much cheese as your heart desires. Taste and adjust seasonings. Sometimes I’ll add a pinch more salt if it needs it. 

Notes:

• ROASTING TIME: You can of course roast the squash, shallots, and garlic at a lower temperature for longer. This is what I do when I want to speed up the process!