Name: Cheesy Baked Butternut Squash Mac and Cheese
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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

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Butternut squash mac and cheese is a cozy, creamy dish that bursts with rich flavors, making it a perfect comfort food for chilly evenings. This version turns a classic favorite on its head, blending wholesome butternut squash into a delectably cheesy sauce. Imagine your fork digging into that golden, bubbling top, revealing a bowl of perfectly cooked pasta enveloped in velvety cheddar and gruyere: it’s truly an experience worth trying. And let’s be real; who can resist the allure of a cheesy bake that feels indulgent but is also packed with nutrients?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesy Baked Butternut Squash Mac and Cheese
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesy Baked Butternut Squash Mac and Cheese

Cheesy Baked Butternut Squash Mac and Cheese

I remember the first time I made this luscious dish for my family during a fall gathering. The earthy sweetness of the butternut squash paired with that cheesy goodness sparked joy in everyone’s faces. It’s amazing how a simple, hearty meal can bring people together and warm their hearts. If you’re looking for a delicious and healthier twist on classic mac and cheese that is both satisfying and easy to prepare, you’re going to love this cheesy baked butternut squash mac and cheese. I genuinely can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This recipe only takes about 20 minutes of prep and 80 minutes in the oven.
Irresistible Flavor: The combination of sharp cheddar, melty Gruyere, and sweet butternut squash creates a flavor explosion in every bite.
Eye-Catching Appeal: With its golden crust and creamy filling, this dish is both a feast for the eyes and the belly!
Flexible Serving: Perfect for family dinners, potlucks, or even a cozy night in.
Diet-Friendly Options: Suitable for those looking for vegetarian comfort food, and can be made gluten-free with alternate pasta.

Ingredients You’ll Need

1 large butternut squash: Sweet and creamy, the star of the dish. Try to select a squash that’s heavy for its size.
2 shallots, roughly chopped (⅔ cup): These shallots add a lovely subtle sweetness and depth to the sauce.
1 pound shell pasta: Shells or other short pasta hold the cheese sauce beautifully. You can also use elbow or pipe rigate.
¼ cup extra-virgin olive oil: Rich in healthy fats; it adds flavor and helps roast the squash and shallots.
2 teaspoons balsamic vinegar: A splash of acidity to brighten the dish and complement the sweetness of the squash.
1½ teaspoons sea salt: Essential for enhancing flavor; adjust to your taste.
1 teaspoon onion powder: Adds an extra layer of onion flavor to the creamy sauce.
½ teaspoon garlic powder: Brings warmth and depth to the dish.
½ teaspoon ground sage: A hint of earthiness that pairs perfectly with fall flavors.
¼ teaspoon nutmeg: A touch of nutmeg adds warmth; a little goes a long way!
Freshly ground black pepper: For a little kick; adjust for spice preference.
1½ cups unsweetened almond milk: Adds creaminess while keeping this dish lighter.
6 ounces grated sharp cheddar cheese (about 2½ cups): Tangy and creamy, it’s a traditional mac and cheese must-have.
6 ounces grated Gruyere cheese (about 2½ cups): Melts beautifully, adding depth and nutty flavor to the dish.
1½ ounces finely grated pecorino cheese (½ cup): Sharp and salty, elevating the overall cheesiness of the bake.
¾ cup panko breadcrumbs: Adds a satisfying crunch to the baked top; you can also use regular breadcrumbs.
1½ teaspoons extra-virgin olive oil: For perfectly toasted, crunchy breadcrumbs.

How to Make Cheesy Baked Butternut Squash Mac and Cheese

Preheat the oven: Set your oven to 425°F. Lining a baking sheet with parchment paper will make cleanup a breeze, and greasing a 9×13-inch baking dish ensures nothing sticks as your cheesy delight bakes.

Prepare the squash: Slice the large butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a bit of olive oil and sprinkle with sea salt and freshly ground black pepper. Place the squash cut side down on the baking sheet. For the shallots, wrap them in a piece of foil with a drizzle of olive oil and a sprinkle of salt, then place them on the baking sheet with the squash. Roast everything for 30 to 45 minutes until the squash is soft and the shallots are fragrant.

Make the topping: While the squash roasts, prepare the crunchy topping. In a small bowl, combine ¾ cup panko breadcrumbs with 1½ teaspoons of olive oil. Toss to ensure the breadcrumbs are covered in oil for that perfect golden crunch.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook 1 pound of shell pasta according to package instructions, ensuring it’s al dente. Before draining, reserve 1½ cups of that starchy pasta water to help bind the sauce together.

Blend the squash sauce: After the squash roasts, scoop out 2 cups of the softened flesh and transfer it to a blender. Add the reserved pasta water, the roasted shallots, ¼ cup olive oil, 2 teaspoons balsamic vinegar, sea salt, onion powder, garlic powder, sage, nutmeg, and a few grinds of black pepper. Blend until the mixture is creamy and smooth.

Combine on heat: Return the pasta pot to the stove and gently heat 1½ cups of unsweetened almond milk over medium heat. Stir in the creamy squash sauce and cook for about 3 minutes. Begin whisking in the cheeses: first the 6 ounces of grated sharp cheddar, then the 6 ounces of grated Gruyere, and finally the 1½ ounces of finely grated pecorino, ensuring each addition melts fully before adding the next. This step is crucial for that delightful creamy texture!

Transfer to baking dish: Once the cheese sauce is velvety and all combined with the pasta, pour it into your greased 9×13-inch baking dish. Top with the panko mixture you prepared earlier.

Broil to perfection: Preheat your oven’s broiler and place the baking dish on the top rack. Broil for 5 to 10 minutes, keeping an eye on it until the topping is beautifully crisp and golden. The bubbling edges will signal that it’s close to perfection.

Rest before serving: Once it’s out of the oven, let your cheesy baked butternut squash mac and cheese sit for about 15 minutes. This helps the flavors meld together and makes for easier serving.

Storing & Reheating

To store leftover cheesy baked butternut squash mac and cheese, allow it to cool completely before transferring it to an airtight container. It can be kept at room temperature for up to 2 hours or in the refrigerator for about 3 to 5 days. If you want to freeze it, store in a suitable container or freezer bag for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 20 minutes, or until heated through. Keep in mind that the texture might change slightly upon reheating, but you can revive its creaminess by adding a splash of milk.

Chef’s Helpful Tips

Avoid overcooking the pasta; al dente is key here, as it continues to cook in the oven.
Make sure your cheese is at room temperature for better melting; cold cheese can lead to clumps.
If you prefer extra crunch, consider mixing in some chopped nuts, like walnuts or pecans, with the panko.
Double-check that your butternut squash is fully softened before blending – it makes the sauce smoother.
Feel free to customize by adding cooked veggies, such as spinach or broccoli, for added nutrition and color.
This dish can easily be made ahead; just cover it tightly and pop it in the fridge until you’re ready to bake.

Enjoy the flavors and warmth of this delightful cheesy baked butternut squash mac and cheese. It’s sure to become a favorite in your household, satisfying even the pickiest eaters, while also bringing a touch of nutrition to a beloved classic. Don’t hesitate to add your own spin, whether through spices or extra toppings, as cooking is always better when you make it your own!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! While sharp cheddar and Gruyere give a wonderful flavor, you can substitute with other melting cheeses, such as Monterey Jack or Fontina. Just keep in mind that the flavor will change slightly.

How can I make this dish gluten-free?

To make a gluten-free version, simply swap the shell pasta for a gluten-free pasta alternative and ensure that your breadcrumbs are labeled gluten-free as well. Several brands offer excellent gluten-free pasta that holds up well in bakes.

Can I prepare this dish in advance?

Yes! You can prepare the entire dish up to the baking step. Just cover it tightly and store it in the refrigerator for up to 24 hours before baking. You may need to adjust the baking time if baking from cold.

What can I serve with this mac and cheese?

Cheesy baked butternut squash mac and cheese pairs wonderfully with a simple green salad or some roasted vegetables. You can also enjoy it as a stand-alone dish or as a side for grilled chicken or turkey!