Description
This Cheesy Baked Butternut Squash Mac and Cheese offers a delightful blend of flavors that makes it a perfect comfort food. With its creamy texture and savory taste from sharp cheddar and Gruyere cheese, it stands as an ideal choice for a satisfying dinner or a warm family gathering. Simple to prepare yet rich in flavor, this dish is just the kind of homemade comfort food you need.
Ingredients
Scale
- 1 large butternut squash
- 2 shallots, roughly chopped (â…” 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 butternut 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 add to the baking sheet. Roast for 30-45 minutes until the squash is soft.
- In a small bowl, combine panko breadcrumbs with olive oil for the topping.
- Boil salted water in a large pot, cook the pasta according to package instructions until al dente, reserving 1½ cups of pasta water before draining.
- Transfer 2 cups of cooked squash into a blender with reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth and creamy.
- Return pasta pot to stove, warm almond milk over medium heat, add blended squash mixture, and cook for 3 minutes. Gradually whisk in cheddar, Gruyere, and pecorino until melted and creamy, then add pasta and stir until coated.
- Broil the pasta in the baking dish topped with panko for 5-10 minutes until golden and crisp.
- Allow to cool for 15 minutes before serving.
Notes
You can substitute the pasta type according to your preference; just ensure to adjust cooking time as needed.
For extra flavor, try adding cooked vegetables or spices to the cheese sauce before mixing in the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 770mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg