Description
This cheesy baked butternut squash mac and cheese is a comforting delight, featuring creamy cheeses and savory squash, perfect for a quick family dinner or a cozy night in.
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 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, wrap tightly, and put on the baking sheet. Roast for 30 to 45 minutes, until the squash is soft.
- In a small bowl, combine the panko and olive oil to make the topping.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1½ cups of starchy pasta water before draining the pasta.
- Measure 2 cups of cooked, soft squash flesh and place it in a blender with the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- Return the pasta pot to the stove and heat almond milk over medium heat. Stir in the squash sauce and cook, stirring often, for 3 minutes. Gradually whisk in the cheeses, ensuring each addition melts completely before adding the next. Once creamy, stir in the pasta until well coated.
- Preheat the oven broiler, transfer the pasta to the prepared baking dish, and top with the panko. Broil for 5 to 10 minutes, until the topping is crisp and browned.
- Let stand for 15 minutes before serving.
Notes
For a gluten-free version, use gluten-free pasta.
Feel free to mix different kinds of cheese for a unique flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg