When you think of comfort food, mac and cheese is likely among the first dishes that come to mind. It’s creamy, cheesy, and undeniably satisfying. Now, imagine taking this classic favorite and infusing it with the heartiness and subtle sweetness of butternut squash. That’s right! Butternut squash mac and cheese elevates this traditional dish to new heights, making it not just more nutritious but also bursting with flavor.
Why We Love This Butternut Squash Mac and Cheese Recipe
The beauty of butternut squash mac and cheese lies in its harmonious blend of flavors and textures. On one hand, you have the rich, creamy cheese sauce that envelops each piece of pasta. On the other hand, the roasted butternut squash adds a subtle sweetness and a beautiful golden hue, making it visually appealing. Moreover, this dish is a clever way to sneak in vegetables, making it a favorite among parents trying to get their kids to eat healthier. You’ll appreciate how simple it is to make and how fulfilling it is to eat. Prepare yourself to impress your family and friends with this unique spin on a classic dish.
Ingredients for Butternut Squash Mac and Cheese
To whip up your butternut squash mac and cheese, you’ll need the following ingredients:
- 1 large butternut squash
- 2 shallots, roughly chopped (about 2/3 cup)
- 1 pound shell pasta, or alternative shapes like pipe rigate or elbows
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground sage
- 1/4 teaspoon nutmeg
- Freshly ground black pepper, to taste
- 1 1/2 cups unsweetened almond milk
- 6 ounces grated sharp cheddar cheese (about 2 1/2 cups)
- 6 ounces grated Gruyere cheese (about 2 1/2 cups)
- 1 1/2 ounces finely grated pecorino cheese (about 1/2 cup)
- 3/4 cup panko breadcrumbs
- 1 1/2 teaspoons extra-virgin olive oil for topping
How to Make Butternut Squash Mac and Cheese
Creating your butternut squash mac and cheese is a straightforward process that will yield delicious results. Here’s how to bring it all together:
Prepare the Oven and Baking Dish: Start by preheating your oven to 425°F. Prepare a baking sheet by lining it with parchment paper and greasing a 9×13-inch baking dish.
Prepare the Butternut Squash: Cut the butternut squash in half lengthwise. Scoop out the seeds using a spoon. Drizzle the cut sides with extra-virgin olive oil and sprinkle them with sea salt and black pepper for flavor. Position the squash cut side down on the prepared baking sheet.
Roast the Shallots: Gather the chopped shallots, drizzle them with olive oil, and sprinkle with salt. Wrap them in a piece of foil, creating a sealed packet. Place this on the baking sheet alongside the squash. Bake everything in the oven for about 30 to 45 minutes, or until the squash is tender enough to scoop out the flesh easily.
Make the Panko Topping: In a small bowl, combine panko breadcrumbs with a drizzle of olive oil. You’ll use this mixture later to add a crunchy topping.
Cook the Pasta: In a large pot, bring salted water to a boil. Add your pasta of choice and cook according to the package instructions. Make sure to reserve 1 1/2 cups of the starchy pasta water before draining the pasta.
Blend the Sauce: Once the squash is done, scoop out about 2 cups of the cooked squash flesh and place it into your blender. Add the reserved pasta water, roasted shallots, olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, sage, nutmeg, and a few grinds of freshly cracked black pepper. Blend until smooth and creamy.
Heat the Sauce: In the same pot where you cooked the pasta, heat the almond milk over medium heat. Stir in your blended squash sauce and cook for about 3 minutes, ensuring you stir frequently.
Incorporate the Cheeses: Gradually whisk in the cheddar, Gruyere, and pecorino cheeses into the sauce until they fully melt and you achieve a creamy consistency.
Combine the Pasta and Sauce: Gently fold your cooked pasta into the cheese sauce until every piece is perfectly coated.
Transfer and Top: Pour the pasta mixture into your prepared baking dish. Evenly sprinkle the panko topping over the surface.
Broil: Place the baking dish under your oven’s broiler for 5 to 10 minutes, keeping a close eye on it to ensure the topping becomes crispy and golden brown.
Serve: Allow the dish to stand for about 15 minutes before serving. This will give it time to set a bit, making it easier to scoop and enjoy.
How to Serve Butternut Squash Mac and Cheese
Now that your butternut squash mac and cheese is all set and waiting, it’s time to serve it! This dish shines as a satisfying main course, perfect for a family dinner. For an even heartier meal, consider pairing it with a simple side salad to add some freshness and crunch. A light vinaigrette can complement the richness of the mac and cheese beautifully. Additionally, serving this dish with freshly baked bread can elevate your dining experience.
When it comes to plating, use a large spoon to serve generous portions into bowls or individual plates. A sprinkle of freshly cracked black pepper or a drizzle of extra-virgin olive oil on top adds an elegant touch. You could also consider garnishing it with fresh herbs, such as chopped parsley or thyme, to introduce vibrant color and flavor contrast. Your guests will not only enjoy the taste but will also appreciate the inviting presentation.
Expert Tips for Butternut Squash Mac and Cheese
To ensure your butternut squash mac and cheese turns out perfectly every single time, here are some expert tips to keep in mind:
Choose the Right Squash: Look for butternut squashes that feel heavy for their size and have a uniform tan color. Avoid any with soft spots or blemishes.
Adjust Ingredients to Taste: Don’t hesitate to customize your seasoning. If you enjoy a bit more spice, consider adding a touch of cayenne pepper or crushed red pepper flakes to the sauce.
Make It Creamier: If you prefer a creamier mac and cheese, use whole milk or a combination of milk and cream instead of almond milk.
Experiment with Cheeses: While cheddar and Gruyere are classic choices, feel free to experiment with other cheeses like fontina or mozzarella for different taste profiles.
Perfect the Panko Topping: For an extra crunch, you can toast the panko breadcrumbs in a skillet before adding them to the dish. This will enhance their flavor and texture.
Watch the Broiling: Keep a close eye on the dish while broiling to avoid burning the topping. Remove it as soon as it achieves the desired golden color.
How to Store Butternut Squash Mac and Cheese
If you find yourself with leftovers (if that’s even possible with such a delicious dish!), you’ll want to store them properly to maintain flavor and freshness. Allow the mac and cheese to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you’d like to savor it for longer, consider freezing individual portions in freezer-safe containers. This way, you can reheat just what you need later on.
When ready to enjoy again, thaw any frozen portions in the refrigerator overnight before reheating. You can warm up the dish in the oven at 350°F for about 25 minutes or until heated through. For the stovetop, add a splash of almond milk when reheating to keep it creamy.
Variations of Butternut Squash Mac and Cheese
To keep your butternut squash mac and cheese exciting and fresh, consider these variations that add a unique twist to the classic recipe:
Add Greens: For an extra health boost, mix in some cooked spinach or kale before baking. This not only enhances the nutritional value but also introduces a lovely color contrast.
Spicy Kick: If you enjoy bold flavors, consider adding diced jalapeños or a sprinkle of smoked paprika to the sauce for a delightful spicy note.
Meaty Additions: While this recipe steers clear of meats, you could add cooked, shredded chicken or turkey if you’re looking for something heartier.
Different Pasta Shapes: Switch things up by using different pasta shapes like fusilli or ziti. The choice of pasta can change the dish’s texture and presentation dramatically.
Switch Up the Squash: While butternut squash is a favorite, experimenting with pumpkin or sweet potatoes can infuse your mac and cheese with a different sweet flavor profile.
FAQ about Butternut Squash Mac and Cheese
Can I use frozen butternut squash for this recipe?
Yes! Frozen butternut squash is a convenient alternative. Simply thaw before using, and blend it the same way as fresh squash for your sauce.
Is this mac and cheese healthy?
While traditional mac and cheese is often considered indulgent, this version incorporates butternut squash, adding vitamins and fiber. The almond milk reduces calories while maintaining creaminess.
Can I make butternut squash mac and cheese in advance?
Absolutely! You can prepare the dish ahead of time and store it in the refrigerator until you’re ready to bake it. Just remember to add extra cooking time if you’re baking it straight from the fridge.
What toppings can I use for added flavor?
In addition to the panko breadcrumbs, consider experimenting with toppings like mixed seeds, crushed nuts, or even a sprinkle of your favorite herbs for extra flavor and texture.
Butternut Squash Mac and Cheese
Ingredients
- 1 large butternut squash
- 1 pound shell pasta or alternative shapes
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tsp balsamic vinegar
- 1 1/2 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/4 tsp nutmeg
- 1 1/2 cups unsweetened almond milk
- 6 oz grated sharp cheddar cheese (about 2 1/2 cups)
- 6 oz grated Gruyere cheese (about 2 1/2 cups)
- 1 1/2 oz finely grated pecorino cheese (about 1/2 cup)
- 3/4 cup panko breadcrumbs
- 1 1/2 tsp extra-virgin olive oil for topping
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and grease a 9×13-inch baking dish.
- Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and sprinkle with sea salt and black pepper. Place cut side down on the baking sheet.
- Wrap the chopped shallots in foil and place on the baking sheet with the squash. Roast everything for 30 to 45 minutes until the squash is tender.
- In a small bowl, mix panko breadcrumbs with a drizzle of olive oil for the topping.
- Cook pasta in salted boiling water according to package instructions, reserving 1 1/2 cups of pasta water before draining.
- Scoop about 2 cups of the cooked squash flesh into a blender. Add reserved pasta water, roasted shallots, olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, sage, nutmeg, and black pepper. Blend until smooth.
- In the same pot used for pasta, heat the almond milk over medium heat. Stir in the blended squash sauce and cook for about 3 minutes.
- Gradually whisk in the cheddar, Gruyere, and pecorino cheeses until melted and creamy.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the panko topping on top.
- Broil under the oven’s broiler for 5 to 10 minutes until the topping is crispy and golden brown.
- Let it sit for 15 minutes before serving to allow it to set.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!