Description
Enjoy a comforting dish of Cheesy Baked Butternut Squash Mac and Cheese! This recipe combines creamy butternut squash with sharp cheddar and Gruyere, creating a delightful flavor that’s simply irresistible. Perfect for a quick dinner that’s both delicious and nourishing, this dish is sure to become a family favorite!
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 the cut sides with olive oil, 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.
- In a small bowl, combine the panko and olive oil, mixing well to create the topping.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1½ cups of pasta water before draining.
- In a blender, combine 2 cups of cooked squash, the reserved pasta water, roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until creamy.
- In the pasta pot, heat almond milk over medium heat and stir in the squash sauce. Cook for 3 minutes, then gradually whisk in the cheddar, Gruyere, and pecorino cheese until fully melted and creamy. Add the cooked pasta and stir to coat.
- Preheat the oven broiler and transfer the pasta to the prepared baking dish. Top with the panko topping and broil for 5 to 10 minutes until browned.
- Let stand for 15 minutes before serving.
Notes
For extra flavor, consider adding cooked bacon or sautéed spinach to the mixture.
Make sure to fully blend the squash mixture for a creamy texture in the final dish.
Experiment with different cheeses like mozzarella or fontina for unique flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 36mg