Chorizo Butternut Squash Macaroni Cheese

Chorizo Butternut Squash Macaroni Cheese is a delicious twist on a classic comfort food dish. Chorizo brings a smoky, slightly spicy kick, while butternut squash adds a natural sweetness and creamy texture. Together, they create a rich and complex flavour that’s far more interesting than standard mac and cheese.

Why should I make Chorizo Butternut Squash Macaroni Cheese?

I can’t recommend this dish highly enough. It tastes amazing and it’s really easy to make. Butternut squash is packed with vitamins and fibre, making your mac and cheese more nutritious. And chorizo adds protein and a satisfying depth to the dish, making this a hearty and indulgent meal.

What ingredients do I need for Chorizo Butternut Squash Macaroni Cheese?

There is nothing unusual in this recipe. You will find most of the ingredients in your larder or refrigerator and others are easily available at the supermarket. Here is what you need:

• Chorizo
• Butternut Squash
• Oil
• Macaroni
• Milk
• Cheese
• Butter

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What is chorizo?

Chorizo is a coarsely textured, spiced pork sausage made from chopped pork and red pepper that is seasoned with chilli and paprika. Mexican chorizo is made with fresh pork, while Spanish chorizo uses smoked pork.

What kind of chorizo should I use for the Chorizo Butternut Squash Mac n Cheese?

There are three types of Spanish chorizo that are widely available, and they are all delicious:

• Raw chorizo (chorizo fresco)
• Semi-cured Spanish chorizo (semicurado)
• Cured Spanish chorizo (curado)

You can use any type of chorizo in this recipe. I have made the recipe with both the soft raw chorizo and with the fully cured chorizo and both were successful.

What is a butternut squash?

Butternut squash is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family, like pumpkins, courgettes (zucchini) and some gourds.

It has thin, edible skin, dense sweet-tasting flesh, and a small seed cavity that produces little waste in cooking. It is one of the most popular squash varieties and although it is officially classified as a fruit it is commonly prepared as a vegetable and can be included in many recipes.

Can I roast the butternut squash in my air fryer?

As long as you can fit the squash halves into your air fryer then you certainly can roast them in your air fryer. Prepare the squash as for the oven.

• Pre-heat your air fryer
• Place squash halves in the air fryer basket face down in a single layer.
• Air fry for 20 minutes at 195C/380F.
• Turn the squash over then cook for another 10-15 minutes until tender when pierced with a fork.

Can I roast the butternut squash in my slow cooker?

Your slow cooker is an ideal way to cook butternut squash. Prepare it as for the oven and cook for 2-3 hours on high, or 4-5 hours on low. All slow cookers are slightly different, so start checking a little before the recommended time. If the squash isn’t cooked to your liking then test again after 30 minutes.

I don’t have macaroni, can I use another type of pasta?

If you don’t have macaroni pasta on hand, there are plenty of excellent alternatives that work just as well in this dish. Penne, fusilli, rigatoni, or even shells are all ideal substitutes, as their shapes are perfect for holding onto the creamy cheese sauce and chorizo pieces.

What kind of cheese should I use for the mac n cheese?

You want to use a cheese that has a lot of flavour, a mature cheddar would be ideal. Although it’s not necessary to use a coloured cheese like Scottish cheddar or Red Leicester, I like the warm colour that this brings to the sauce.

Can I use ready-grated cheese?

You can use ready grated cheese in the sauce. However, I don’t recommend using the ready grated cheese to scatter on top of the sauce before baking. I have found that the coating on the grated cheese that keeps it flowing in the pack forms a kind of cap on the top of the sauce and is prone to over cooking rather than melting.

Can I use dairy alternatives?

I haven’t tested the recipe with plant alternatives to milk, butter and cheese but I can’t see any reason they shouldn’t work. Most importantly the cheese substitute must be able to melt into the sauce.

Can I make Chorizo Butternut Squash Macaroni Cheese ahead of time?

It’s easy to make a double batch of the butternut squash sauce. Use one batch and freeze the other for another time. Then you have the basis to make a quick and tasty after work meal and get it on the table in under 30 minutes.

You can also prepare the dish to the stage just before baking. Keep it in the refrigerator for up to 4 hours and reheat from cold at 160℃/150℃ Fan/ 325℉ for 30-40 minutes.

Can I freeze the finished mac n cheese?

I don’t recommend that you freeze the finished dish. The pasta will soak up the sauce and the reheated dish is likely to be dry. It’s better to freeze the sauce and add it to freshly cooked pasta.

Vegetarian

You can replace the chorizo with a vegetarian chorizo to make this dish suitable for a meat free diet.

Gluten Free

Some chorizo may be gluten free, and you can substitute GF pasta for wheat pasta. As always, please check the labels of all ingredients to ensure they are suitable for your diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Chorizo Butternut Squash Macaroni Cheese?

This is a substantial supper dish which you can serve just as it is. Add a little freshness by serving the mac n cheese with a green salad or a simply cooked green vegetable such as tenderstem broccoli or green beans.

More Butternut Squash Recipes

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup is an easy vegetable soup you can make in your slow cooker or on the stove.

Check out this recipe

Baked Butternut Squash Risotto

Butternut Squash Risotto is an easy supper recipe that makes the best use of delicious butternut squash. It is baked in the oven for maximum convenience and the sweet squash blends beautifully with the sage and parmesan cheese. 

Check out this recipe

Chorizo and Butternut Squash Macaroni Cheese

Janice Pattie

Packed full of flavour, this chorizo filled mac n cheese with a butternut squash sauce will blow you away with it’s lusciousness

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 682 kcal

Equipment

• Sharp knife
• chopping board
• Metal spoon
• Pastry brush optional
• Frying Pan
• weighing scales
• food processor or blender
• grater optional
• Measuring spoons
• measuring jug
• Ovenproof dish

Ingredients

• 1 kg (2 lb) butternut squash
• 1 tbsp vegetable or seed oil
• 225 grams (1½ cups) chorizo
• 200 grams (1 cups) macaroni or other pasta of your choice or other pasta of your choice
• 200 millilitres (1 cups) whole milk
• 100 grams (1 cups) grated cheddar or other hard cheese
• 1 teaspoon butter
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 50 grams (½ cup) grated cheddar optional

Instructions

 

• Heat the oven to 200℃/180℃ Fan/400℉.
• Cut the 1 kg (2lb) butternut squash in half and scoop out the seeds. Brush the cut edge of the squash with oil and place cut side down on a roasting tin.
• Roast in the oven for about 30 minutes or until the squash is soft all the way through.
• While the squash is roasting, peel the skin off 225 grams (1½ cups) chorizo and cut into small dice (1-2 cm/¼ in)
• Heat a frying pan to medium and put the chorizo into the pan until the chorizo pieces are slightly crispy round the edges, keep them moving so they don't burn. Once cooked take off the heat.
• Cook 200 grams (1 cup) macaroni according to the packet instructions.
• Once the squash has cooked remove it from the oven and scoop out the soft flesh straight into your blender or food processor.
• Add 200 ml (1 cup) milk, 100 grams (1 cup) cheese and 1 teaspoon of butter. Process until all the ingredients are blended and you have a thick sauce, if it is too thick add a little more milk.
• Drain the pasta and mix with the chorizo, including the oil from the pan, and the butternut squash sauce. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper, taste and adjust the seasoning to your taste.
• You can serve the macaroni immediately but I prefer to put it into an ovenproof dish, cover with 50 grams (½ cup) grated cheese and bake at (200℃/180℃ Fan/400℉) for 15 minutes.
• Or you can prepare the dish to this stage and reheat from cold at 160℃/150℃ Fan/ 325℉ for 30-40 minutes.
• Serve warm with a side salad or a simply cooked green vegetable such as broccoli or green beans.

Notes

To roast the squash in your air fryer:

• Pre-heat your air fryer
• Place squash halves in the air fryer basket face down in a single layer.
• Air fry for 20 minutes at 195C/380F.
• Turn the squash over then cook for another 10-15 minutes until tender when pierced with a fork.

To roast the squash in your slow cooker

Cook for 2-3 hours on high, or 4-5 hours on low. All slow cookers are slightly different, so start checking a little before the recommended time. If the squash isn’t cooked to your liking then test again after 30 minutes.

 

Nutrition

Calories: 682kcalCarbohydrates: 70gProtein: 29gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 82mgSodium: 868mgPotassium: 1101mgFiber: 7gSugar: 9gVitamin A: 27268IUVitamin C: 53mgCalcium: 461mgIron: 4mg

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