Description
This Cheesy Baked Butternut Squash Mac and Cheese is a delicious twist on a classic. Creamy, cheesy, and packed with flavor from roasted butternut squash, it’s an ideal comfort food for any dinner. Easy to prepare, it combines delectable cheese varieties with nutritious ingredients for a fulfilling meal.
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 with olive oil and salt in foil, place on the baking sheet, and roast for 30 to 45 minutes until the squash is soft.
- In a small bowl, combine panko breadcrumbs with olive oil to create the topping.
- Bring a large pot of salted water to a boil, cook the shell pasta until al dente, then reserve 1½ cups of the pasta water before draining.
- Measure 2 cups of the cooked squash flesh and blend it with the reserved pasta water, roasted 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 blended squash sauce, and cook for 3 minutes. Gradually add cheddar, Gruyere, and pecorino cheese, whisking until melted and creamy. Stir in the pasta until well-coated.
- Transfer the mixture to the baking dish, top with the panko, and broil for 5 to 10 minutes until the topping is crisp and browned.
- Allow to stand for 15 minutes before serving.
Notes
For an extra zing, you can sprinkle some fresh herbs on top before serving.
Feel free to mix in some cooked vegetables or proteins to enhance the dish.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg