Butternut Squash Mac and Cheese
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Course
Side Dish, Main Course
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Cuisine
American
Butternut Squash Mac and Cheese
Description
This recipe begins by roasting halved butternut squash and shallots until soft and caramelized, enhancing their natural sweetness and depth. The soft squash flesh is blended with olive oil, balsamic vinegar, seasonings such as onion powder, garlic powder, sage, nutmeg, and freshly ground pepper, and some reserved pasta cooking water to build a smooth, flavorful sauce.
The sauce is combined with cooked shell pasta and a blend of grated sharp cheddar, gruyere, and pecorino cheeses to achieve a creamy and mildly nutty cheese flavor. A topping made with panko breadcrumbs tossed in olive oil adds a crisp texture contrast once baked, creating a golden crust over the tender pasta mixture.
This dish suits those wanting a comforting meal that gently incorporates roasted squash for subtle sweetness and earthiness. It can be adapted for gluten-free or vegan diets using suitable substitutions, making it flexible for different dietary needs.
Ingredients
- 1 butternut squash large
- 2 shallot 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 salt sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sage ground
- ¼ teaspoon nutmeg
- black pepper freshly ground
- 1½ cups almond milk unsweetened
- 6 ounces cheddar cheese about 2½ cups, grated sharp
- 6 ounces gruyere cheese about 2½ cups, grated
- 1½ ounces pecorino cheese ½ cup, finely grated
For the topping
- 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 9x13-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, and wrap tightly. Place on the baking sheet and roast for 30 to 45 minutes, or until the squash is soft.
- Make the topping: In a small bowl, place the panko and olive oil. Toss to combine.
- 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.
- 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.
- 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.
- 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.
- Let stand for 15 minutes before serving.
Notes
- To make gluten-free, use gluten-free pasta and gluten-free panko breadcrumbs.
- For a vegan version, consider using a creamy butternut squash sauce or vegan cheese substitutes.
User Reviews
Overall Rating
4.8
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