Name: Cheesy Baked Butternut Squash Mac and Cheese
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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

Jump to Recipe · Leave a Review

Cheesy Baked Butternut Squash Mac and Cheese is a heartwarming dish that combines comfort food with a touch of healthfulness. The creamy, cheesy sauce enveloping perfectly cooked pasta pairs beautifully with the subtle sweetness of roasted butternut squash. It’s rich and satisfying yet manages to sneak in a serving of vegetables, making it a superb option for those busy weeknight dinners or lazy weekends when you want a little indulgence without the guilt. Whether you’re serving it as a side for a festive gathering or as the main course, this dish is bound to become a family favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Baked Butternut Squash Mac and Cheese
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Baked Butternut Squash Mac and Cheese

Cheesy Baked Butternut Squash Mac and Cheese

I first stumbled upon this comforting recipe during the chilly fall months when the craving for cozy dishes hits just right. The combination of gooey cheese, tender squash, and the crunch from the panko topping has a way of warming your heart and filling your belly, creating an inviting atmosphere no matter the occasion. Trust me, once you experience the depth of flavor in this cheesy baked butternut squash mac and cheese, there’s no turning back!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just about 100 minutes, making it a perfect weeknight meal.
Irresistible Flavor: The creamy cheese sauce perfectly complements the sweet and nutty squash, creating a harmonious blend.
Eye-Catching Appeal: Its vibrant color adds a touch of cheer to any table, making it a showstopper for gatherings.
Flexible Serving: Enjoy it as a main course, side dish, or even for a cozy brunch.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets with the right substitutions.

Ingredients You’ll Need

1 large butternut squash: Rich in flavor and nutrients; look for one that feels heavy for its size.
2 shallots, roughly chopped (⅔ cup): Offer a sweet, delicate onion flavor. Yellow or red onions can be substituted if needed.
1 pound shell pasta (or pipe rigate or elbows): A sturdy pasta shape holds the sauce well. Feel free to explore whole wheat options.
¼ cup extra-virgin olive oil: Enhances flavors and promotes browning. Choose a good quality oil for the best taste.
2 teaspoons balsamic vinegar: Adds depth; white vinegar can work too if that’s what you have.
1½ teaspoons sea salt: Helps balance flavors; adjust to taste.
1 teaspoon onion powder: A great way to infuse more onion flavor without the texture.
½ teaspoon garlic powder: For that comforting garlic punch that everyone loves.
½ teaspoon ground sage: This herb complements the squash beautifully; thyme could be a tasty alternative.
¼ teaspoon nutmeg: A pinch adds warmth; cinnamon can also work if you’re feeling adventurous.
Freshly ground black pepper: For a little kick; use to your preferred heat level.
1½ cups unsweetened almond milk: Keeps the sauce creamy without dairy; you can replace it with regular milk or any non-dairy alternative.
6 ounces grated sharp cheddar cheese (about 2½ cups): Provides that classic cheesy flavor; a mix of cheddar and mozzarella could work too.
6 ounces grated gruyere cheese (about 2½ cups): Gives a nutty flavor; you could substitute with Swiss cheese if necessary.
1½ ounces finely grated pecorino cheese (½ cup): Adds a salty, rich touch; Parmesan cheese is a suitable substitute.
¾ cup panko breadcrumbs: The perfect topping for crunch; you can use regular breadcrumbs, but panko offers extra crispiness.
1½ teaspoons extra-virgin olive oil: To mix with panko for an evenly browned topping.

How to Make Cheesy Baked Butternut Squash Mac and Cheese

Preheat the oven: Begin by preheating your oven to 425°F. Meanwhile, line a baking sheet with parchment paper and grease a 9×13-inch baking dish. This ensures the squash and shallots roast evenly.

Prepare the squash: Carefully slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with sea salt and freshly ground black pepper. Place the squash cut side down on the prepared baking sheet. Wrap the chopped shallots in a piece of foil, drizzle with olive oil, add a pinch of salt, and close it tightly. Position this on the baking sheet, too. Roast everything for 30 to 45 minutes or until the squash is tender and the shallots are fragrant.

Make the topping: While the squash is roasting, prepare the crunchy topping. In a small bowl, combine ¾ cup panko breadcrumbs with 1½ teaspoons extra-virgin olive oil. Toss until the breadcrumbs are well coated; set aside for later.

Cook the pasta: Fill a large pot with salted water and bring it to a boil. Cook the shell pasta according to the package instructions, ensuring it’s al dente. Before draining, reserve 1½ cups of that starchy pasta water; it’ll add creaminess to your sauce. Drain and set aside.

Blend the squash mixture: Measure 2 cups of the roasted squash flesh and transfer it to a blender. Add the reserved pasta water, roasted shallots, ¼ cup extra-virgin olive oil, 2 teaspoons balsamic vinegar, 1½ teaspoons sea salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground sage, ¼ teaspoon nutmeg, along with several grinds of black pepper. Blend until the mixture is completely smooth and creamy.

Make the sauce: In the same pot you used for the pasta, heat 1½ cups unsweetened almond milk over medium heat. Stir in the blended squash mixture and gently cook for about 3 minutes until the sauce is warmed through. Gradually whisk in the grated sharp cheddar cheese, gruyere cheese, and finely grated pecorino cheese, ensuring the cheese fully melts with each addition. Stir until the sauce is silky and gooey—perfect for coating the pasta nicely.

Combine and bake: Once the cheese is all melted and incorporated, add the cooked pasta to the pot and stir until every piece is generously coated in that luscious sauce. Preheat your oven’s broiler while transferring the pasta mixture to your greased baking dish. Evenly sprinkle the prepared panko topping over the mac and cheese, then broil for 5 to 10 minutes or until the breadcrumbs are golden brown and crispy.

Cool and serve: Let your cheesy baked butternut squash mac and cheese stand for about 15 minutes before serving. This cooling time makes it easier to serve and lets the flavors settle in.

Storing & Reheating

To save any leftovers, allow the cheesy baked butternut squash mac and cheese to cool completely before storing. Keep it at room temperature for no longer than two hours, then transfer it to an airtight container. Refrigerated, it’ll last for up to 5 days. If you decide to freeze it, use a freezer-safe container for up to 3 months. To reheat, place it in the oven at 350°F for approximately 20 minutes; the edges should start bubbling. You might want to refresh the texture by adding a splash of almond milk or regular milk while reheating.

Chef’s Helpful Tips

Be cautious while making the sauce; overheating can cause the cheese to split. Stir gently and keep the heat low while melting.
Make sure your squash is roasted well; it not only adds sweetness but enhances the depth of flavor in your cheese sauce.
If the pasta absorbs too much sauce, simply add a bit more reserved pasta water to loosen it up.
Feel free to experiment with different cheeses; mixing in some pepper jack can add a delicious kick!

You’ll find this cheesy baked butternut squash mac and cheese excellent for cozy nights, potlucks, or hearty family gatherings. The vibrant color and rich flavor are sure to please everyone at the table. With a satisfying combination of creaminess and crunch, this mac and cheese promises to become a cherished staple. Enjoy the comforting fusion of flavors, and don’t hesitate to make this recipe your own!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! You can substitute the shell pasta with gluten-free pasta made from brown rice or lentils, ensuring a similar structure and taste. Just keep an eye on the cooking time, as gluten-free pasta cooks differently.

How can I make the dish creamier?

If you find the final dish not creamy enough, you can stir in an additional splash of almond milk or regular milk after baking. This will not only help keep the mac and cheese smooth but also enhance the flavors.

Can I prepare this in advance?

Yes! You can assemble everything a day in advance. Just store the unbaked mac and cheese in the refrigerator. When ready to serve, add the panko topping and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

What can I serve with this mac and cheese?

This dish pairs wonderfully with roasted vegetables, a fresh green salad, or even grilled chicken for a satisfying meal. It’s versatile and can complement various proteins and sides for a balanced dinner.