This is not your usual Butternut squash mac and cheese! Its Butternut, caramelized onion, and bacon mac and cheese,
and it will change your life!
For years I have made this butternut squash and onion galette. It is truly one of the best things I make. It always pleases anyone who eats some. Even those who say they don’t like squash, always seem to sneak a few more bites when no one’s looking! I got to thinking, what else could I make using the same flavors. This butternut squash, caramelized onion, and bacon mac and cheese is the result. It is creamy with loads of fall flavors and not like anything else you will find.
I have found many recipes for pureeing butternut squash and adding it to the sauce to make a smooth butternut mac and cheese. I find the hidden gems of roasted butternut squash chunks along with the crumbled goat cheese, and the crumbled bacon is part of what makes this casserole so good. It is totally different and much more special.
I’m not gonna lie, this does take some effort and many pans…LOL! But it is so worth it. You just need to stay organized. I have tried to explain each step, and you can make the various parts ahead with just making the bechamel sauce the day you plan on making the casserole. Mix the whole thing together, and you will have a pasta dish that your family will remember. It’s perfect for that extra something special for holiday gatherings or a special dinner. And the leftovers are fantastic. You could leave the bacon out if you are opposed to it. But hey,….Bacon!!!!
I am genuinely proud of this butternut squash, caramelized onion, and bacon mac and cheese. It will become one of my standards that I will make over and over again. It is that good. I hope you attempt this dish. Forget the standard butternut squash mac and cheese, or for that matter, normal mac and cheese. You will find that it is worth all the pots, pans, and trouble. Let me know in the comments below what you think of this and if you have made a variation. I am sure you could change up the cheeses and use pumpkin or even acorn squash. If you love the cassarole dish and plate i bought them from Legacy Pottery you can find them on Etsy.
- 20 oz peeled seeded butternut squash cut into ½ inch chunks or 1 large whole squash peeled, seeded, and chunked
- 2 tablespoons olive oil
- 1 large onion, peeled sliced ¼ inch thick and cut into half-moons
- 1 pinch salt
- 1 pinch sugar
- 5 slices baco, cooked until crisp and crumbled. optional, but good, Reserve 1 tablespoons of the dripping in desired
- 1 lb dried pasta I used Cellentani. But any tubed or bow pasta will work
- 4 tablespoons butter plus 1 tablespoon bacon drippings or an extra tablespoon butter
- ¼ cup flour
- 2 cups whole milk
- 2 cups heavy cream
- 8 oz gruyere cheese, shredded
- 1 cup grated parmesan cheese
- ½ teaspoon black pepper freshly ground if possible
- 8 oz goat cheese crumbled
- 1 teaspoon dried sage or several fresh sage leaves chopped
- 2 cups fresh breadcrumbs
- ¾ cup grated parmesan cheese
- ¾ cup grated gruyere cheese
- olive oil
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Preheat the oven to 375°
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Place the butternut squash chunks on a rimmed baking sheet. If you want easier cleanup, line the baking sheet with foil or Silpat. Drizzle the squash with 1 tablespoon of the olive oil and sprinkle with a little salt. Toss the chunks to coat.
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Bake for 35 to 40 minutes until some of the edges have started to brown. Tossing a couple of times to help evenly cook the squash.
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While the squash is baking, heat a large skillet over medium heat and cook the onions with the remaining 1 tablespoon of olive oil, the pinch of salt and sugar, to help caramelize. Stir often to make sure the onions don’t burn but to turn a deep caramel color. This should take 30 minutes or so.
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If you haven’t already cooked the bacon in a separate pan, cook the bacon until crisp, crumble and set aside. Reserve a tablespoon of the drippings if desired for the bechamel sauce.
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When the squash is roasted, and the onions are caramelized, set aside in a large bowl. You can do this the day before and keep in the fridge.
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Butter or spray a large casserole (I used a large round casserole dish, but it fits into a 13 X 9)
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Heat a large pot of water to a boil, add a generous amount of salt, and cook the pasta according to the directions for al dente or a little on the underdone side, as the pasta will continue to cook in the final bake.
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Turn down the oven to 350°
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While the pasta is cooking, heat the milk to almost boiling. ( or in the microwave in a heatproof measuring cup) Be careful to not actually get the milk to a boil as it will either burn or become a mess. Keep warm
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In a medium saucepan, melt the 4 tablespoons butter with the bacon drippings, or if you are not using bacon, use an extra tablespoon of butter. Add the flour and cook for a minute or so.
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Whisk in the milk and continue to stir to make sure it has thoroughly mixed in. Let the bechamel come to a boil. Stir in the cream and the ground pepper, again continue to stir. Let the mixture come again to a boil and let cook for a minute.
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Immediately take the sauce off from the stove and quickly stir in the gruyere and the parmesan cheese. Stir until the cheeses have completely melted and blended.
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Keep the sauce warm.
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When the pasta has cooked to al dente, drain and add to the large bowl with the squash and onions.
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Pour the sauce over the pasta and stir to combine.
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Stir in the crumbled bacon and goat cheese to barely, but evenly mixed.
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Pour the mixture into the prepared casserole dish.
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Sprinkle the dried or fresh sage evenly over the pasta mixture.
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Spread the bread crumbs over the top of the mixture.
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Sprinkle the grated gruyere, and the parmesan cheeses evenly over the top.
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Drizzle some olive oil over everything.
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Bake the casserole for 35-45 minutes until the mixture is bubbling and the cheese has melted and begun to brown.
