Butternut squash mac and cheese is the kind of comfort food that warms you from the inside out, especially when the cooler months roll in. I first stumbled upon this recipe when looking for a way to sneak more vegetables into my weeknight meals, and it has quickly become a fall favorite.
The rich, creamy sauce made from roasted butternut squash blends seamlessly with sharp cheddar, creating a velvety texture that coats each bite of pasta. Plus, the natural sweetness of the squash adds an unexpected depth of flavor, balancing the tanginess of the cheese perfectly.
What I love most is that this dish feels indulgent but has a lighter twist thanks to the veggie-packed sauce. It’s hearty enough to be the main star, but it pairs beautifully with a bowl of Vegan Roasted Cauliflower Soup for a cozy, wholesome meal. Whether you’re making this for a holiday spread or a simple weeknight dinner, it’s one recipe that will leave everyone asking for seconds.
Butternut Squash Mac and Cheese
Equipment
- Baking sheet lined with parchment paper
- 9×13 inch baking dish
- Blender or food processor
Ingredients
- 2 shallots, roughly chopped
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1½ tsp sea salt
- ½ tsp garlic powder
- 1 large butternut squash
- 1 lb shell pasta, or pipe rigate or elbows
- 2 tsp balsamic vinegar
- 1 tsp onion powder
- ½ tsp ground sage
- 1½ cups unsweetened almond milk
- 6 oz grated Gruyere cheese
- ¾ cups panko breadcrumbs
- 1½ tsp extra-virgin olive oil
- 1½ oz finely grated pecorino cheese
- 6 oz grated sharp cheddar cheese
- Freshly ground black pepper
- ¼ tsp nutmeg
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper and lightly grease a 9×13-inch baking dish.
- Halve the butternut squash lengthwise, removing the seeds.
- Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut side down on the baking sheet.
- Wrap the shallots in foil after drizzling them with olive oil and a pinch of salt.
- Place them alongside the squash on the baking sheet.
- Roast for 30 to 45 minutes, or until the squash is tender.
- In a small bowl, toss panko breadcrumbs with a bit of olive oil until well coated.
- In a large pot of salted water, cook the pasta according to the package instructions until al dente.
- Before draining, save 1½ cups of the starchy pasta water.
- Once the squash is done, measure 2 cups of the soft flesh and add it to a blender along with the reserved pasta water, roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth and creamy.
- Heat the almond milk in the pasta pot over medium heat.
- Stir in the blended squash mixture, cooking for 3 minutes until warmed through.
- Gradually add the shredded cheddar, Gruyere, and pecorino cheeses, whisking continuously.
- Let each cheese melt fully before adding the next.
- Mix the cooked pasta into the sauce, ensuring it’s well coated.
- Transfer the mixture into the prepared baking dish, sprinkle with the panko topping, and let the dish sit for 15 minutes before serving.
- Boil for 5 to 10 minutes, or until golden brown and crispy.
Notes
- Roasting the squash adds a deep, caramelized flavor to the sauce.
- You can use dairy milk instead of almond milk if preferred.
| Nutrition | Value |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 50 g |
| Protein | 20 g |
| Sugar | 4 g |
