Description
This Cheesy Baked Butternut Squash Mac and Cheese blends rich flavors into a comforting dish perfect for family dinners. It’s simple to make and features creamy cheddar, Gruyere, and nutty squash for a delightful twist on a classic favorite.
Ingredients
Scale
- 1 large butternut squash
- 2 shallots, roughly chopped (⅔ cup)
- 1 pound shell pasta, or pipe rigate or elbows
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon nutmeg
- freshly ground black pepper
- 1½ cups unsweetened almond milk
- 6 ounces grated sharp cheddar cheese, about 2½ cups
- 6 ounces grated gruyere cheese, about 2½ cups
- 1½ ounces finely grated pecorino cheese, ½ cup
- ¾ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 425°F, line a baking sheet with parchment paper, and grease a 9×13-inch baking dish.
- Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. On a piece of foil, place the shallots, drizzle with olive oil, and wrap tightly. Roast for 30 to 45 minutes until the squash is soft.
- In a small bowl, toss the panko with olive oil to combine for the topping.
- Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions until al dente. Reserve 1½ cups of the starchy pasta water before draining.
- Scoop 2 cups of the soft squash flesh into a blender. Add the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- In the pasta pot, heat the almond milk over medium heat. Stir in the squash sauce, cooking for 3 minutes until warmed. Gradually whisk in the cheddar, Gruyere, and pecorino cheeses, melting each addition fully before adding the next. Stir in the pasta until well coated.
- Transfer the pasta to the prepared baking dish. Top with the panko and broil for 5 to 10 minutes until topping is crisp and browned.
- Let stand for 15 minutes before serving.
Notes
For a more decadent flavor, use a mix of cheeses as suggested in the ingredients.
Cooking times may vary, so check the squash for tenderness during roasting.
You can use gluten-free pasta if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg