Description
This Cheesy Baked Butternut Squash Mac and Cheese is a delicious blend of cheeses and roasted butternut squash, making for an easy and comforting dish that everyone will love. Perfect for a quick dinner or a cozy 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 squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the shallots in foil with olive oil and salt and place them on the baking sheet to roast for 30 to 45 minutes, or until the squash is soft.
- In a small bowl, combine the panko with olive oil to make the topping.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1½ cups of pasta water before draining.
- In a blender, combine 2 cups of the soft squash flesh, reserved pasta water, roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- Heat almond milk in the pasta pot over medium heat. Stir in the squash sauce and heat for about 3 minutes. Gradually whisk in the cheddar, Gruyere, and pecorino cheeses until melted and creamy. Stir in the cooked pasta until well coated.
- Transfer the mixture to the prepared baking dish, top with panko, and broil for 5 to 10 minutes, or until the topping is crisp and browned.
- Allow to cool for 15 minutes before serving.
Notes
For a gluten-free option, substitute the pasta with a gluten-free pasta alternative.
Feel free to mix in other vegetables like spinach or kale for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg