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
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 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