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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

A creamy and flavorful twist on classic mac and cheese, infused with roasted butternut squash for added nutrition and sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Course Main Dish
Cuisine American
Servings 6 servings
Calories 450 kcal

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 9x13-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.

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Notes

Store leftovers in an airtight container in the refrigerator for up to three days.
Keyword Butternut Squash, Mac and Cheese