Cheesy Baked Butternut Squash Mac and Cheese has a way of transforming a classic comfort food into a vibrant, hearty dish that warms the soul. This creamy pasta creation is rich in flavor, thanks to the roasted butternut squash blending seamlessly with cheese, ensuring every bite is a delightful experience. With the perfect balance of nutty and cheesy goodness, this dish not only sings with flavor but also brings warmth to chilly evenings and smiles around the dinner table.

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

Often overlooked, butternut squash adds not only a beautiful golden color but also a healthy twist to your favorite mac and cheese. This recipe is easy to whip up and is perfect for gatherings, weeknight dinners, or as a delightful meal prep option. The four types of cheese create a wonderfully gooey texture, making this a dish you’ll want to share—if you’re willing to part with it, that is! I promise, once you try this Cheesy Baked Butternut Squash Mac and Cheese, it will become a beloved go-to in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and 80 minutes of cooking, this dish is straightforward to make.
Irresistible Flavor: The combination of roasted butternut squash and a blend of four cheeses creates a creamy, savory delight.
Eye-Catching Appeal: This dish looks stunning with its golden crust and vibrant color, making it perfect for special occasions.
Flexible Serving: Enjoy it as a side dish at a barbecue, or make it the main event during cozy family dinners.
Diet-Friendly Options: It can easily be adapted for various dietary needs, such as gluten-free pasta and vegan cheese alternatives.

Ingredients You’ll Need

1 large butternut squash: This creamy squash forms the base of our sauce, offering sweetness and nutrition. Look for a squash that feels heavy for its size.
2 shallots, roughly chopped (⅔ cup): Shallots add a delicate sweetness. You can substitute with yellow onions if needed.
1 pound shell pasta, or pipe rigate or elbows: These shapes hold the sauce beautifully. Feel free to use whole wheat or gluten-free pasta for a healthier option.
¼ cup extra-virgin olive oil, plus more for drizzling: This adds richness and depth. Avocado oil works as a substitute if desired.
2 teaspoons balsamic vinegar: The vinegar amplifies flavors and adds a touch of acidity. Red wine vinegar can be used in a pinch.
1½ teaspoons sea salt: Adjust to taste; it’s essential for seasoning the pasta and sauce properly.
1 teaspoon onion powder: This enhances the onion flavor throughout the dish. If you don’t have it, simply use more shallots.
½ teaspoon garlic powder: A must for adding savory depth—fresh minced garlic will work too.
½ teaspoon ground sage: This herb complements the butternut squash beautifully. Thyme can serve as a suitable substitute.
¼ teaspoon nutmeg: Just a pinch adds warmth and complexity. Freshly grated nutmeg is a prime option if you have it.
Freshly ground black pepper: To taste, for an extra flavor kick.
1½ cups unsweetened almond milk: This keeps the dish creamy but light. Any non-dairy milk or even heavy cream can be used depending on your preference.
6 ounces grated sharp cheddar cheese, about 2½ cups: Provides a classic creamy texture and sharpness. Feel free to swap in mild cheddar if preferred.
6 ounces grated gruyere cheese, about 2½ cups: This cheese adds a nutty flavor and is essential for the gooeyness.
1½ ounces finely grated pecorino cheese, ½ cup: Adds a salty tang. Parmesan cheese makes a great alternative here.
¾ cup panko breadcrumbs: For that lovely crispy topping.
1½ teaspoons extra-virgin olive oil: To ensure panko gets golden and crunchy in the oven.

How to Make Cheesy Baked Butternut Squash Mac and Cheese

Preheat the oven: Begin by preheating your oven to 425°F. Line a baking sheet with parchment paper, and don’t forget to grease a 9×13-inch baking dish; it will make clean-up much easier.

Prepare the squash: Halve the butternut squash lengthwise and remove the seeds. Drizzle the insides with olive oil and sprinkle with sea salt and freshly ground black pepper. Place the cut sides down on the prepared baking sheet.

Roast the shallots: Take your chopped shallots and place them on a piece of foil. Drizzle with a little olive oil and sprinkle with salt before wrapping them tightly in the foil. Put them on the same baking sheet as the squash. Roast everything together for 30 to 45 minutes, until the squash becomes soft and done.

Make the topping: While the squash roasts, prepare the panko topping. In a small bowl, mix the panko breadcrumbs with 1½ teaspoons of extra-virgin olive oil until they are coated. Set aside.

Cook the pasta: Bring a large pot of salted water to a boil. Add your shell pasta, rigate, or elbows, cooking them according to the package directions until al dente. Don’t forget to reserve 1½ cups of that starchy pasta water before draining the pasta.

Blend the sauce: Measure out 2 cups of the cooked squash flesh, transferring it to a blender along with the reserved pasta water, roasted shallots, ¼ cup olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until completely smooth and creamy; this is the heart of your sauce.

Combine ingredients: Return the empty pasta pot to the stove and gently heat the 1½ cups of unsweetened almond milk over medium heat. Stir the blended squash sauce into the warm almond milk, cooking and stirring for about 3 minutes until heated through. Gradually whisk in the grated sharp cheddar cheese, Gruyere, and pecorino cheeses, ensuring each addition is fully melted before adding the next. Once creamy, mix in the cooked pasta until it’s all completely coated in that rich sauce.

Assemble and broil: Once well combined, transfer the cheesy pasta to your prepared baking dish. Evenly sprinkle with the panko mixture. Set your oven to broil, and broil for 5 to 10 minutes, or until the topping turns crisp and golden brown.

Cool before serving: Finally, let your Cheesy Baked Butternut Squash Mac and Cheese cool for about 15 minutes before diving in. This allows the flavors to settle and makes serving much easier.

Storing & Reheating

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze portions in freezer-safe containers for up to 3 months. To reheat, preheat your oven to 350°F and warm the pasta for about 25-30 minutes, covered, until heated through. The texture might change slightly after freezing, but a touch of almond milk stirred in when reheating helps bring back that creamy goodness.

Chef’s Helpful Tips

Avoid overcooking the pasta—al dente is key since it will cook further in the oven.
When preparing the butternut squash, try using a sharp knife and a sturdy cutting board to make the task easier and safer.
If you want an extra depth of flavor, consider roasting the panko topping separately for a few minutes before adding it on top.
This dish can easily be made ahead of time. Simply prepare everything, but wait to bake until you are ready to serve it.
Consider adding fresh herbs like thyme or chives on top for a refreshing contrast.

This Cheesy Baked Butternut Squash Mac and Cheese thus not only satisfies a craving but also brightens your table with its warm tones and flavors. The creamy, cheesy goodness with the subtle sweetness of butternut squash is something to become a staple in your menu. Don’t forget to adjust flavors to your liking and, if inspired, maybe add your favorite ingredients for that personal touch. I can’t wait for you to enjoy this delightful dish!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! Simply substitute regular pasta with gluten-free pasta. The rest of the ingredients remain the same, ensuring you can enjoy this creamy comfort food without any gluten.

Can I prepare this dish in advance?

Definitely! Prepare everything up to the baking stage, cover it tightly, and store it in the refrigerator for up to 2 days. When you’re ready to bake, just pop it in the oven, and it’ll come out delicious and fresh!

Is there a dairy-free version?

Yes! You can use dairy-free cheese alternatives in place of sharp cheddar, Gruyere, and pecorino. Almond milk or cashew milk can replace the almond milk, keeping it creamy while accommodating dairy-free diets.

What can I serve with this mac and cheese?

This dish pairs wonderfully with a simple side salad for a satisfying meal. For heartier options, consider serving grilled chicken or roasted vegetables alongside it for a well-rounded feast.

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Cheesy Baked Butternut Squash Mac and Cheese

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Author: Anna
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Cheesy Baked Butternut Squash Mac and Cheese combines creamy cheeses and roasted butternut squash, creating a delightful meal that’s both comforting and simple to prepare. Ideal for family dinners or a cozy night in!

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

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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, then place cut side down on the baking sheet alongside the wrapped shallots. Roast for 30 to 45 minutes, until the squash is soft.
In a small bowl, combine panko breadcrumbs with olive oil for the topping.
Bring salted water to a boil in a large pot. Cook the pasta according to package instructions until al dente, reserving 1½ cups of the starchy pasta water before draining.
In a blender, combine 2 cups of the cooked squash flesh with the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until creamy.
In the pasta pot over medium heat, warm the almond milk and stir in the squash sauce. Cook, stirring often for 3 minutes.
Gradually whisk in the cheddar, Gruyere, and pecorino cheeses until melted and creamy. Add the drained pasta, mixing until well coated.
Transfer the mixture to the baking dish, top with panko, and broil for 5 to 10 minutes until crispy and browned.
Allow to stand for 15 minutes before serving.

Notes

If you prefer a spicier flavor, consider adding some cayenne pepper to the cheese sauce.
For a vegetarian option, ensure the cheeses used are rennet-free.