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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg