Get ready to indulge in a creamy, dreamy Butternut Squash Mac and Cheese that’s perfect for cozy evenings! This dish combines the sweetness of roasted butternut squash with the rich flavors of cheese for a delightful twist on a classic favorite.
Tips for Success
Make sure to roast the squash until it’s beautifully tender; this part’s so satisfying as the flavors develop! And don’t skip the broiling step—getting that topping crispy is key!
Why You’ll Love It
This mac and cheese is not only delicious but also a fantastic way to sneak in some veggies. Trust me, you’ll love it!
Ingredients
- Butternut Squash and Shallots:
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- Pasta:
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- Oils and Vinegar:
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- Seasonings:
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- Dairy Ingredients:
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- Topping:
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Instructions
- Prepare the Oven and Baking Dish:
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Step 1- Preheat oven: Preheat the oven to 425°F, line a baking sheet with parchment paper, and grease a 9x13-inch baking dish.
- Roast the Squash and Shallots:
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Step 2- Prepare squash: Slice the squash in half lengthwise and 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. Place the shallots on a piece of foil, drizzle with olive oil and sprinkle with salt, and wrap tightly. Place on the baking sheet and roast for 30 to 45 minutes, or until the squash is soft.
- Make the Topping:
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Step 3- Combine panko: In a small bowl, place the panko and olive oil. Toss to combine.
- Cook the Pasta:
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Step 4- Boil pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta water before draining.
- Blend the Sauce:
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Step 5- Make squash sauce: Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with the 1½ cups pasta water, the shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- Combine Pasta and Cheese Sauce:
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Step 6- Heat sauce: Return the pasta pot to the stove and heat the almond milk over medium heat. Stir in the squash sauce and cook, stirring often, for 3 minutes, or until warmed through. Whisking constantly, gradually add the cheddar, Gruyere, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy, then add the pasta and stir until coated.
- Broil the Topping:
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Step 7- Broil dish: Preheat the oven broiler and transfer the pasta to the prepared baking dish. Top with the panko and broil for 5 to 10 minutes, or until the topping is crisp and browned.
- Serve:
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Step 8- Rest before serving: Let stand for 15 minutes before serving.
Nutrition
- Calories: 450, Fat: 20g, Carbs: 55g, Protein: 15g
Cooking techniques
Roasting the squash enhances its natural sweetness, while blending creates a smooth, creamy sauce. Broiling at the end gives that perfect crispy topping that everyone loves!
Variations or substitutions
You can substitute the shell pasta with gluten-free pasta or use different cheese varieties like mozzarella or fontina for a unique twist. Try adding spinach or kale for extra greens!
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the oven or microwave until warmed through.
Notes
This recipe is vegetarian and can easily be made gluten-free with the right pasta. Enjoy!
