Description
Cheesy Baked Butternut Squash Mac and Cheese offers a delightful balance of flavors with creamy cheeses and savory butternut squash, making it an ideal quick dinner option for the family.
Ingredients
Scale
- 1 large butternut squash
- 2 shallots, roughly chopped (â…” 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 with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet alongside shallots wrapped in foil with olive oil and salt. Roast for 30 to 45 minutes until soft.
- Prepare the panko topping by tossing breadcrumbs with olive oil in a small bowl.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1½ cups of pasta water before draining.
- Blend 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 until smooth.
- Heat almond milk in the pasta pot, stir in the squash sauce, and cook for 3 minutes. Gradually whisk in cheddar, Gruyere, and pecorino, ensuring each addition melts completely.
- Transfer the pasta to the prepared baking dish, top with panko mixture, and broil for 5 to 10 minutes until crispy and browned.
- Allow to cool for 15 minutes before serving.
Notes
Adding more cheese can enhance creaminess and flavor.
Panko topping can be adjusted for crunch preference.
Allow standing time before serving helps flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg