Description
This Cheesy Baked Butternut Squash Mac and Cheese blends the sweet flavors of roasted butternut squash with creamy cheeses and crunchy panko, making it a perfect comfort food for quick dinners or gatherings. Easy to prepare and full of flavor!
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 butternut squash in half lengthwise. Scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap shallots in foil, drizzle with olive oil, sprinkle with salt, and place on the baking sheet. Roast for 30 to 45 minutes until soft.
- For the topping, combine panko and olive oil in a small bowl and toss.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1½ cups of the starchy pasta water before draining.
- In a blender, combine 2 cups of the cooked squash flesh, reserved pasta water, shallots, olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- In the pan, heat almond milk over medium. Stir in the squash sauce and cook for 3 minutes, stirring often. Gradually add cheddar, Gruyere, and pecorino cheeses, whisking until fully melted and creamy. Add the pasta and stir to coat.
- Preheat the oven broiler. Transfer pasta to the prepared baking dish, top with panko, and broil for 5 to 10 minutes until topping is crisp and browned.
- Let stand for 15 minutes before serving.
Notes
Feel free to mix the cheeses according to your preference.
For extra flavor, you can add cooked bacon or sage leaves during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg