Description

This Cheesy Baked Butternut Squash Mac and Cheese is a comforting dish featuring creamy cheese, roasted butternut squash, and shell pasta that’s perfect for a cozy meal. With simple preparation and mouthwatering flavor, it’s a go-to for a crowd-pleasing dinner.

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

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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, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap shallots in foil with olive oil and salt and place alongside the squash, roasting for 30 to 45 minutes until soft.
To make the topping, mix panko with olive oil in a small bowl.
Boil salted water in a large pot. Cook the pasta according to the package instructions until al dente, reserving 1½ cups of pasta water before draining.
In a blender, combine 2 cups of cooked squash flesh with the reserved pasta water, roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth.
In the pasta pot, heat almond milk over medium heat. Stir in the squash mixture and cook for 3 minutes. Gradually whisk in cheddar, Gruyere, and pecorino cheeses until melted and creamy. Add pasta and mix until coated.
Broil pasta in the prepared baking dish, topped with panko, for 5 to 10 minutes until golden and crisp.
Allow to rest for 15 minutes before serving.

Notes

For extra flavor, feel free to add herbs such as thyme or rosemary to the squash before roasting.
Make sure to reserve enough pasta water to achieve the desired creamy consistency in the sauce.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 15g
Cholesterol: 20mg