Cheesy Baked Butternut Squash Mac and Cheese
Cheesy Baked Butternut Squash Mac and Cheese is a delightful twist on the classic comfort food we all know and love. This dish brings together creamy, gooey cheese and the subtle sweetness of roasted butternut squash, making it an irresistible option for family dinners or special occasions. The vibrant orange hues and rich flavors invite you to dig in, while the balance of textures, from the velvety mac and cheese to the crunchy panko topping, creates a symphony of satisfaction with each bite.
Table of Contents
I first stumbled upon this amazing recipe during a chilly evening when I was craving something warm and cozy. The idea of incorporating butternut squash not only elevates the taste but also adds extra nutrients to your meal. Each mouthful feels like a comforting hug, and I can confidently say that this cheesy baked butternut squash mac and cheese will become a staple in your kitchen. It’s simple, budget-friendly, and will have everyone asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep time and 80 minutes in total, you can have this delectable dish on your table in no time.
- Irresistible Flavor: The combination of sharp cheddar and Gruyere cheese melds perfectly with the sweet butternut squash, creating a creamy sauce that’s flat-out delicious.
- Eye-Catching Appeal: Its beautiful golden color and crunchy topping make it an impressive centerpiece for any gathering.
- Flexible Serving: Enjoy it as a comforting weeknight dinner, a side dish for a holiday feast, or even a crowd-pleasing potluck entry.
- Diet-Friendly Options: Easily adapt the recipe for gluten-free pasta or swap in non-dairy cheese to fit dietary preferences.
Ingredients You’ll Need
- 1 large butternut squash: The star of the dish, it provides natural sweetness and creaminess. Look for one that feels heavy for its size.
- 2 shallots, roughly chopped (⅔ cup): Shallots add a mild onion flavor that enhances the dish without overpowering it.
- 1 pound shell pasta, or pipe rigate or elbows: These shapes hold onto the cheese sauce beautifully. Choose your favorite!
- ¼ cup extra-virgin olive oil, plus more for drizzling: This will help roast the squash and shallots perfectly.
- 2 teaspoons balsamic vinegar: Adds a hint of acidity that balances the rich flavors.
- 1½ teaspoons sea salt: Essential for seasoning, enhancing all the flavors in the dish.
- 1 teaspoon onion powder: A great flavor enhancer that adds depth.
- ½ teaspoon garlic powder: For that irresistible savory note.
- ½ teaspoon ground sage: Complements the sweetness of the squash nicely.
- ¼ teaspoon nutmeg: Just a hint brings warmth and earthiness to the mix.
- Freshly ground black pepper: A dash of pepper elevates the flavor profile.
- 1½ cups unsweetened almond milk: Provides creaminess while keeping the dish lighter; feel free to substitute regular milk if preferred.
- 6 ounces grated sharp cheddar cheese, about 2½ cups: Offers a bold flavor that pairs wonderfully with the butternut squash.
- 6 ounces grated Gruyere cheese, about 2½ cups: This adds a nutty richness; it’s a must-have for a creamy mac and cheese.
- 1½ ounces finely grated pecorino cheese, ½ cup: Adds a bit of saltiness and unique flavor.
- ¾ cup panko breadcrumbs: For that crispy topping!
- 1½ teaspoons extra-virgin olive oil: To toss with the breadcrumbs for added flavor.
How to Make Cheesy Baked Butternut Squash Mac and Cheese
Preheat the Oven: Start by preheating your oven to 425°F. Line a baking sheet with parchment paper and nicely grease a 9×13-inch baking dish for later use.
Prepare the Squash: Slice the large butternut squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil, sprinkling salt and pepper generously. Place it cut side down on the baking sheet. Next, wrap the shallots in foil with a drizzle of olive oil and a sprinkle of salt, then add them to the baking sheet. Roast everything for 30 to 45 minutes, until the squash is soft and tender.
Make the Topping: While your squash and shallots are roasting, prepare the crispy topping. In a small bowl, mix the panko breadcrumbs with 1½ teaspoons of extra-virgin olive oil until every piece is coated.
Cook the Pasta: In a large pot, bring salted water to a boil and cook your pasta of choice according to the package instructions until al dente. Remember to reserve 1½ cups of that starchy pasta water before draining!
Blend the Sauce: Now it’s time to make that creamy sauce! Measure out 2 cups of the cooked, soft squash flesh and transfer it to a blender along with the reserved pasta water, roasted shallots, ¼ cup of olive oil, 2 teaspoons of balsamic vinegar, 1½ teaspoons sea salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground sage, ¼ teaspoon nutmeg, and a few grinds of black pepper. Blend until the mixture is utterly creamy.
Heat the Milk & Cheese: Return your pasta pot to the stove and pour in the 1½ cups of unsweetened almond milk over medium heat. Stir in that beautifully blended squash sauce and cook, stirring often, for about 3 minutes until it’s warmed through. Gradually whisk in the grated sharp cheddar cheese, Gruyere cheese, and finely grated pecorino cheese, ensuring each one melts completely before adding the next. This step is key to achieving a luscious, smooth cheese sauce.
Combine and Broil: Once your pasta is perfectly coated in the cheese sauce, transfer it to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top and pop it under the broiler for 5 to 10 minutes until the topping is crispy and golden brown. Keep an eye on it—broilers can be unpredictable!
Cool Before Serving: Let the cheesy goodness stand for about 15 minutes before diving in. This helps the sauce to thicken up a bit.
Storing & Reheating
To store leftover Cheesy Baked Butternut Squash Mac and Cheese, let it cool completely, then transfer it to an airtight container and refrigerate for up to 5 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. When ready to reheat, thaw in the fridge overnight, then warm in a 350°F oven for about 20 minutes, adding a splash of almond milk if needed to refresh the creamy texture.
Chef’s Helpful Tips
- Watch your squash while roasting: You want it soft and slightly caramelized.
- To avoid clumping, make sure each cheese melts into the sauce before adding the next.
- If the cheese sauce is too thick, stir in a bit more almond milk until you reach your desired consistency.
- Feel free to add cooked proteins like chicken or sausage for a heartier meal!
- Use a mix of pasta shapes for some fun texture!
- This dish can be made ahead of time; just assemble everything and refrigerate before baking.
Enjoying Cheesy Baked Butternut Squash Mac and Cheese is an experience you won’t want to miss. It’s creamy, cheesy, and just the right amount of comfort you need. Whether it’s a weekday dinner or a cozy gathering, this dish is sure to impress. Experiment with your favorite cheese combinations or add spices to make it your own.
Recipe FAQs
Can I make this mac and cheese gluten-free?
Absolutely! Substitute regular pasta with your favorite gluten-free pasta. Just be sure to follow the cooking instructions on the package for the best results.
Can I use other types of cheese?
For sure! Feel free to mix and match according to your taste preferences. Gouda, Fontina, or even a spicy pepper jack could add interesting flavor notes to this dish. Just make sure to use cheese that melts well for a creamy sauce!
How do I know when the butternut squash is done roasting?
You’ll know it’s ready when the flesh is soft enough to easily pierce with a fork. The tops might have a rich golden color—this is a sign of lovely caramelization, which adds flavor.
Can I make this ahead of time?
Yes, you can prepare everything up to the baking step, then cover and refrigerate it overnight. When you’re ready to cook, simply bake straight from the fridge, and you may need to add extra time in the oven since it’s cold.
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📖 Recipe Card
Cheesy Baked Butternut Squash Mac and Cheese
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Cheesy Baked Butternut Squash Mac and Cheese blends rich flavors of butternut squash, sharp cheddar, and Gruyere cheese into a comforting dish that’s perfect for a quick and satisfying meal.
Ingredients
- 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 and line a baking sheet with parchment paper. 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 the shallots in foil with olive oil and salt, and place on the baking sheet. Roast for 30 to 45 minutes until the squash is soft.
- Combine panko and olive oil in a small bowl for the topping.
- Boil salted water in a large pot and cook pasta according to the package instructions until al dente. Reserve 1½ cups of pasta water before draining.
- Blend 2 cups of the cooked squash flesh with the reserved pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper until creamy.
- Heat almond milk in the pasta pot over medium heat. Stir in the squash sauce and cook for 3 minutes. Gradually add cheddar, Gruyere, and pecorino cheeses, ensuring each addition is melted before adding the next. Stir in the pasta until well coated.
- Preheat the oven broiler and transfer pasta to the baking dish. Top with panko and broil for 5 to 10 minutes until crispy and browned.
- Let sit for 15 minutes before serving.
Notes
For a smoky flavor, consider adding some cooked bacon or smoked cheese.
Feel free to substitute any pasta shape you prefer or have on hand.
This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
