- 3 cups butternut squash, cubed and peeled
- 1 tablespoon olive oil, divided
- 1 tablespoon fresh sage, chopped
- ½ clove Frieda's elephant garlic (or 4 cloves regular garlic), chopped fine
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- cooking spray
- 1 medium onion, vertically sliced
- 4 cups fresh spinach
- 2-½ cups almond milk
- 2 thyme sprigs
- 2-½ tablespoons flour
- ½ cup almond milk
- 8 ounces colby cheese, shredded
- ¼ teaspoon grated whole nutmeg
- 1 lb uncooked pasta, cooked according to directions (I used cavatapi)
- 1 lb hot italian sausage, crumbled and cooked
- Preheat oven to 350.Combine squash, ½ tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. While squash is roasting, cook pasta according to package directions. Drain and return to stock pot.
- Heat remaining oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
- Heat 2 ½ cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard thyme. Return pan to medium heat. Combine remaining ½ cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in teaspoon salt, cheese, and nutmeg.
- Add spinach and hot sausage to cooked pasta. Pour cheese sauce over top of pasta mixture and stir to coat.
- Place pasta in a large casserole and sprinkle with Italian Seasoned Breadcrumbs. Bake for 30-40 minutes or until hot and bubbly.
Hanna and I are DYING here. We shouldn't have looked at this first thing in the morning. LOL
MY grumpy is out of town too. Perhaps I should make this for dinner tonight. Yep. Definitely will make this for dinner tonight!
I love this take on mac and cheese! I love that you added some veggies. 🙂
This looks amazing. I have yet to add squash to my mac and cheese. I have to try it now that you've added some caramelized onions and sausage.
Total comfort food! I've got to try this!
Oh my!! What a delicious mac-n-cheese!!! This meal would make anyone happy!!! Blessings, Catherine
Just yes. Now.
Oh wow! This looks really goood! I have some BNS puree in my freezer that I could make a variation of this with! Thanks for the yummy and creative recipe!