Description
This Cheesy Baked Butternut Squash Mac and Cheese features a delightful blend of cheeses mixed with creamy butternut squash, making it a comforting dish that’s easy to prepare. It’s perfect for a cozy family dinner or a special gathering, appealing to all pasta lovers.
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, scoop out the seeds, and drizzle the cut sides with olive oil. Sprinkle with salt and pepper, then place cut side down on the baking sheet.
- Wrap the shallots in foil with olive oil and salt. Add to the baking sheet and roast for 30 to 45 minutes until the squash is soft.
- For the topping, combine panko and olive oil in a small bowl and toss to mix well.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente and reserve 1½ cups of the starchy pasta water before draining.
- In a blender, combine 2 cups of the cooked squash flesh, 1½ cups pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth and creamy.
- In the same pot, heat the almond milk over medium heat. Gradually whisk in the squash sauce, cooking for three minutes until warmed throughout. Gradually add the cheeses, whisking until fully melted and the sauce is creamy. Stir in the pasta until well coated.
- Transfer the pasta to the prepared baking dish, top with panko, and broil for 5 to 10 minutes until crispy and browned.
- Let stand for 15 minutes before serving.
Notes
Feel free to use any pasta shape you prefer for this dish.
For added flavor, consider incorporating toasted nuts or herbs into the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 611mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 19mg