Cheesy Baked Butternut Squash Mac and Cheese
Cheesy Baked Butternut Squash Mac and Cheese is a delightful and decadent dish that combines the creaminess of traditional mac and cheese with the sweet, nutty flavor of roasted butternut squash. This recipe offers a unique twist on the classic favorite, making it a perfect comfort food that’s sure to impress friends and family. Imagine a creamy, cheesy pasta enveloped in a luscious, vibrant sauce that’s both comforting and nourishing, inviting you to savor each bite.
Table of Contents
I first discovered this cheesy butternut squash mac and cheese recipe on a chilly autumn evening, where the air was brisk and the leaves danced with the wind. I needed something warm and cheesy, yet also packed with nutrients. The rich color of the squash and the gooey, melted cheeses made it impossible to resist. It’s easy to prepare, budget-friendly, and an absolute crowd-pleaser, making it a must-try for any home chef looking to elevate dinner time. I can’t wait for you to dive in and enjoy this cozy dish!
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 20 minutes to prep and 80 minutes total, giving you a delicious meal with minimal fuss.
- Irresistible Flavor: The combination of sharp cheddar, gruyère, and pecorino creates a symphony of cheesy goodness, complemented by the sweetness of the butternut squash.
- Eye-Catching Appeal: The vibrant color of the squash and the crunchy panko breadcrumb topping make this dish visually stunning.
- Flexible Serving: Perfect for cozy dinners, potlucks, or festive gatherings, it’s sure to be a hit with everyone.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping out pasta and cheese.
Ingredients You’ll Need
- 1 large butternut squash: This creamy squash forms the base of the sauce, giving it a wonderful flavor and vibrant color. Look for a firm squash with a smooth skin.
- 2 shallots, roughly chopped (⅔ cup): Adding shallots increases the depth of flavor in the dish. You can substitute with onions if necessary.
- 1 pound shell pasta, or pipe rigate or elbows: The shape of the pasta helps hold the sauce well. Feel free to use any pasta shape you prefer!
- ¼ cup extra-virgin olive oil, plus more for drizzling: Essential for roasting the squash and shallots plus enhancing the flavor; use high-quality olive oil for the best taste.
- 2 teaspoons balsamic vinegar: A dash of acidity that brightens up the flavors in the sauce.
- 1½ teaspoons sea salt: For seasoning the pasta and enhancing flavors throughout the dish.
- 1 teaspoon onion powder: Adds another layer of onion flavor; fresh onions can also be used if you prefer.
- ½ teaspoon garlic powder: Provides a subtle garlic flavor without overpowering the dish.
- ½ teaspoon ground sage: This herb complements the squash perfectly, enriching the overall taste.
- ¼ teaspoon nutmeg: A pinch of nutmeg rounds out the sweetness of the squash; it’s magical in creamy dishes.
- freshly ground black pepper: Personalize the seasoning to your taste for that added bite.
- 1½ cups unsweetened almond milk: A dairy-free option that helps create a creamy sauce without the heaviness.
- 6 ounces grated sharp cheddar cheese, about 2½ cups: The star cheese that creates that gooey, comforting quality we all love in mac and cheese.
- 6 ounces grated gruyère cheese, about 2½ cups: This fancy cheese adds richness and a slightly nutty flavor to the mix.
- 1½ ounces finely grated pecorino cheese, ½ cup: A sprinkle of this cheese introduces a salty flavor profile that balances the sweetness of the squash.
- ¾ cup panko breadcrumbs: For a crispy topping that adds texture; you can use regular breadcrumbs as a substitute.
- 1½ teaspoons extra-virgin olive oil: To drizzle over the panko and help it crisp up nicely in the oven.
How to Make Cheesy Baked Butternut Squash Mac and Cheese
Preheat the oven: Start by preheating your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking, and grease a 9×13-inch baking dish so the final dish doesn’t cling.
Prepare the squash and shallots: Carefully slice the butternut squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with 1 tablespoon of olive oil, seasoning with salt and pepper. Place the squash cut side down on the prepared baking sheet. Wrap the chopped shallots in foil, drizzle with olive oil, sprinkle with salt, and seal tightly. Place them alongside the squash in the oven. Roast for 30 to 45 minutes until the squash is tender and the shallots are fragrant.
Make the topping: While the squash and shallots roast, mix the panko breadcrumbs with 1½ teaspoons of olive oil in a small bowl, making sure they’re well coated. Set aside; this will create a deliciously crispy topping when baked.
Cook the pasta: In a large pot, bring salted water to a boil. Add 1 pound of shell pasta and cook according to the package instructions until al dente. Make sure to reserve 1½ cups of the starchy pasta water before draining it.
Blend the squash: Measure out 2 cups of the soft squash flesh into a blender. Add the shallots, the reserved pasta water, 1½ cups unsweetened almond milk, 2 teaspoons balsamic vinegar, 1½ teaspoons sea salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground sage, ¼ teaspoon nutmeg, and several grinds of freshly ground black pepper. Blend this mixture until it’s incredibly creamy.
Combine sauce and cheese: Return the pot to the stove over medium heat and warm the almond milk. Slowly stir in the squash sauce, cooking for about 3 minutes while stirring regularly. Start whisking in the grated sharp cheddar, gruyère, and pecorino cheese gradually, ensuring each addition melts fully before adding the next. You should end up with a silky, cheesy sauce.
Mix with pasta: Fold the drained pasta into the cheese sauce, ensuring it’s well coated. The pasta will absorb some of that divine flavor!
Broil for a crispy finish: Transfer the cheesy pasta mixture into your prepared baking dish. Top with the seasoned panko breadcrumbs. Broil the pasta for 5 to 10 minutes, staying close to the oven to watch for that perfect golden brown topping.
Cool and serve: Allow the cheesy baked butternut squash mac and cheese to stand for 15 minutes before serving. This resting time lets the flavors mingle beautifully!
Storing & Reheating
To store leftovers, let the dish cool to room temperature and cover it tightly in an air-tight container. Reheat within 3-5 days when stored in the refrigerator. If you have any extras, you can freeze individual portions for up to 3 months. For reheating, simply place your serving in the oven at 350°F for about 20 minutes or until heated through. Just note that the texture might change slightly after freezing, but a little drizzle of almond milk while reheating can help refresh it.
Chef’s Helpful Tips
- If your butternut squash seems tough to cut, microwave it for a minute or two to soften it slightly before slicing.
- Always check if your pasta is al dente; it will continue to cook slightly when combined with the sauce.
- For an extra punch of flavor, consider adding a pinch of cayenne or red pepper flakes for a spicy kick.
- Feel free to mix in your favorite vegetables, like spinach or broccoli, for added nutrition.
- If you’re planning to prepare it ahead of time, assemble everything in the baking dish, cover with foil, and refrigerate without baking. On baking day, just pop it in the oven at 350°F for about 45 minutes.
What’s the best way to roast butternut squash?
To roast butternut squash perfectly, slice it in half, scoop out the seeds, drizzle with olive oil, and sprinkle generously with salt and pepper. Roasting at 425°F allows it to caramelize beautifully while preserving its sweetness and flavor.
Can I make this recipe gluten-free?
Absolutely! Substitute the shell pasta with your favorite gluten-free pasta varieties. Many options are available that work wonderfully in this cheesy dish!
Is there a dairy-free version of this mac and cheese?
Definitely! Use dairy-free cheeses in place of cheddar, gruyère, and pecorino and substitute the almond milk with another non-dairy milk of your choice. You can also add some nutritional yeast for a cheesy flavor.
Can I serve this dish at a gathering?
Yes, this dish is perfect for gatherings and potlucks! Its comforting, creamy nature makes it a hit among both kids and adults. Plus, it can be made ahead, freezing or refrigerating until you’re ready to bake. Just remember to top it with the panko right before baking for that satisfying crunch.
There you have it—a warm, cheesy delight that’s easy to prepare and uniquely satisfying! Enjoy the cozy vibes and delicious flavors of this cheesy baked butternut squash mac and cheese.
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📖 Recipe Card
Cheesy Baked Butternut Squash Mac and Cheese
- 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
Description
This Cheesy Baked Butternut Squash Mac and Cheese features a creamy sauce and rich flavors, making it a delightful comfort food for family dinners or gatherings.
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
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 olive oil on the cut sides and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the shallots in foil with olive oil and salt, then place on the baking sheet and roast for 30 to 45 minutes until the squash is soft.
- For the topping, mix the panko with olive oil in a small bowl.
- Boil salted water in a large pot. Cook pasta according to package instructions until al dente, reserving 1½ cups of starchy pasta water before draining.
- In a blender, combine 2 cups of the cooked squash flesh, the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth.
- Return the pasta pot to the stove, heat the almond milk over medium heat, and stir in the squash sauce. Cook for 3 minutes, then gradually add in the cheeses, whisking until fully melted and creamy. Stir in the pasta until coated.
- Set the oven broiler. Transfer the pasta mixture to the prepared baking dish, top with panko, and broil for 5 to 10 minutes until toppings are crisp and browned.
- Let stand for 15 minutes before serving.
Notes
Feel free to add more cheese on top for an extra cheesy flavor.
You can substitute different pasta shapes if you prefer.
This dish can be stored in an airtight container in the fridge for several days.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 480
- Sugar: 5g
- Sodium: 761mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 32mg
