Description
Enjoy the delightful taste of Cheesy Baked Butternut Squash Mac and Cheese! This comfort food features creamy cheeses, roasted squash, and is perfect for quick dinners or healthy meals. A simple yet flavorful dish that’s easy to prepare!
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 your 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 and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper. Place the squash cut side down on the baking sheet. Wrap the chopped shallots in foil with a drizzle of olive oil and a sprinkle of salt, then place next to the squash. Roast for 30 to 45 minutes until soft.
- In a small bowl, mix panko breadcrumbs with a little olive oil for the topping.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, reserving 1½ cups of starchy water before draining.
- In a blender, combine 2 cups of the roasted squash flesh, reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of black pepper. Blend until smooth and creamy.
- In the same pot, heat almond milk over medium heat. Stir in the squash sauce and heat for about 3 minutes, stirring frequently. Gradually whisk in the cheddar, Gruyere, and pecorino cheeses, ensuring each addition melts completely before adding the next, until the sauce is creamy. Mix in the cooked pasta until well coated.
- Preheat your oven's broiler. Transfer the pasta to the baking dish and sprinkle the panko topping over it. Broil for 5 to 10 minutes until crispy and browned.
- Let the dish cool for 15 minutes before serving.
Notes
For an extra crunch, consider toasting the panko breadcrumbs before adding them on top.
Substitute your favorite pasta shapes to personalize this dish.
This recipe can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg