Description
This Cheesy Baked Butternut Squash Mac and Cheese combines the earthy sweetness of butternut squash with rich cheeses for a comforting dish that’s simple to make. Perfect for family dinners and gatherings!
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.
- Halve the squash lengthwise and remove the seeds. Drizzle the insides 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. Roast for 30 to 45 minutes, until the squash is soft.
- In a small bowl, mix the panko breadcrumbs with the olive oil for the topping.
- Boil a large pot of salted water and cook the pasta according to the package instructions. Reserve 1½ cups of the pasta water, then drain the pasta.
- In a blender, combine 2 cups of cooked squash flesh, the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth and creamy.
- Return the pasta pot to the stove, add the almond milk, and warm over medium heat. Stir in the blended squash mixture, cooking for 3 minutes. Gradually whisk in the cheddar, Gruyere, and pecorino cheeses until melted and creamy. Stir in the cooked pasta, ensuring it is fully coated.
- Transfer the pasta to the prepared baking dish, sprinkle with panko topping, and broil for 5 to 10 minutes until golden and crispy.
- Let the dish stand for 15 minutes before serving.
Notes
For a richer flavor, consider using more Gruyere cheese.
Ensure to reserve enough pasta water for the sauce to reach the desired consistency.
Let it cool a bit before serving to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg