Butternut Squash Mac & Cheese for Your Cast-Iron Saucepan

There’s something magical about simplicity—and something even more magical when it’s cheesy. Our butternut squash mac & cheese marries creamy squash, melted cheese, and perfectly cooked pasta—all glazed in the gentle warmth of your Segretto mini cast-iron saucepan. Cozy, bright, and comforting, this is not just comfort food; it’s a hug in a pot.

Why It Works (and Why Your Saucepan Loves It)

• Sauce & squash in sync: The rich enamel and even heat of your 2.13-quart Segretto saucepan coax flavor out of butternut squash and melt cheese with elegance.

• One-pot charm: Less mess, more flavor. You can build sauce and finish pasta in one vessel—minimal fuss, maximum reward.

• Serving made simple: This pan retains heat beautifully. Simply spoon this golden-melty goodness straight from the pot to the table—warm, welcoming, and eager to comfort.

Ingredients

• 4 cups frozen butternut squash cubes

• ¼ cup water

• 2 Tbsp (1 oz.) butter

• 2 Tbsp all-purpose flour

• 1½ cups milk (whole, low-fat, or non-dairy)

• Kosher salt & freshly ground black pepper

• 1 cup shredded sharp cheddar (or cheese of choice)

• 1 lb pasta (elbow, cavatappi, shells), cooked al dente

• ½ cup reserved pasta water (as needed)

How to Sauté, Melt & Marry—In Your Saucepan

1. Squash canopy
   Warm your cast-iron saucepan over medium heat. Add the frozen squash and water. Stir, cover if needed, until the squash tender—about 5–7 minutes. Uncover and let most of the water evaporate (~2–3 minutes).

2. Make the roux
   Stir in the butter until it melts, then whisk in the flour. Cook gently—just until it smells nutty, about 1 minute.

3. pour in the milk
   Slowly stir in the milk, forming a smooth sauce. Season with salt and pepper. Reduce heat to low and let it thicken—about 3–4 minutes.

4. Cheese takes over
   Remove from heat. Add the cheese, stirring until it melts into the sauce luxuriously smooth.

5. Pasta finale
   Into the pan, gently fold in the pasta, adding reserved pasta water as needed to loosen the sauce for that ideal cheesiness.

6. Serve and savor
   Spoon into bowls—or serve straight from the saucepan. It stays warm, melty, and inviting.

Tips from the Cast-Iron Captain

• Use medium to medium-low heat—your saucepan holds heat very well. This avoids scorching the dairy or cheese.

• If the sauce feels tight or thick, a splash of the reserved pasta water is your trusty rescue.

• For variation: stir in a pinch of smoked paprika, nutmeg, or cayenne; swap in Gruyère, fontina, or mozzarella; or top with breadcrumbs and broil briefly (oven-safe pan magic!).

Storage & Replay

Leftovers? Covered in the fridge, your mac & cheese keeps its charm for up to 3 days. Reheat gently on the stovetop with a splash of milk—or microwave in 30-second bursts until creamy again. The sauté-melt-repeat will never go out of style.