Description
This Cheesy Baked Butternut Squash Mac and Cheese is a delightful twist on a classic comfort dish. Creamy, cheesy, and packed with the natural sweetness of butternut squash, this recipe is perfect for a quick dinner or a cozy meal at home. With easy preparation and a delicious flavor profile, it’s sure to delight everyone at your table!
Ingredients
Scale
- 1 large butternut squash
- 2 shallots, roughly chopped (â…” 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 butternut squash in half lengthwise, scoop out the seeds, drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet. Wrap the shallots in foil with olive oil and salt, then place on the baking sheet to roast for 30 to 45 minutes until soft.
- To make the topping, mix panko breadcrumbs with olive oil in a small bowl and set aside.
- Boil salted water in a large pot and cook the pasta until al dente. Reserve 1½ cups of starchy pasta water before draining.
- In a blender, combine 2 cups of the cooked squash flesh, reserved pasta water, roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until creamy.
- In the same pasta pot, heat almond milk over medium heat. Stir in the squash sauce and cook for 3 minutes. Gradually add the cheddar, Gruyere, and pecorino cheese, whisking until melted and creamy. Stir in the pasta until well coated.
- Preheat the oven broiler. Transfer the pasta to the prepared baking dish, top with panko, and broil for 5 to 10 minutes until the topping is crisp and browned.
- Let sit for 15 minutes before serving.
Notes
Feel free to substitute the cheeses according to your preference for a unique flavor profile.
Make sure to let the dish cool before serving to allow the flavors to meld and make serving easier.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg