Go Back
This image shows the baking dish under the broiler, with the panko topping turning golden brown and crispy after 5-10 minutes of broiling.

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a creamy, comforting twist on the classic dish. With velvety cheese sauce blended with sweet roasted butternut squash, it's a deliciously wholesome meal that's both cozy and flavorful—perfect for fall evenings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 500 kcal

Equipment

  • Baking sheet lined with parchment paper
  • 9x13 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 9x13-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.
    This image shows the cut sides of squash being drizzled with olive oil and seasoned with salt and pepper, ready to be placed on the baking sheet.
  • Wrap the shallots in foil after drizzling them with olive oil and a pinch of salt.
    This image shows the seasoned squash halves being placed cut side down on a baking sheet, prepared for roasting.
  • Place them alongside the squash on the baking sheet.
    This image shows shallots being drizzled with olive oil and sprinkled with salt before being wrapped in foil and placed next to 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.
    This image shows pasta being boiled in a large pot of salted water until al dente, following the package instructions.
  • 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.
    This image shows 2 cups of soft roasted squash flesh being measured and added to a blender, ready to be pureed for the sauce.
  • Heat the almond milk in the pasta pot over medium heat.
  • Stir in the blended squash mixture, cooking for 3 minutes until warmed through.
    This image shows the blended squash mixture being stirred into a pot and cooked for 3 minutes until warmed through, creating a smooth sauce.
  • 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.
    This image shows cooked pasta being mixed into the warm squash sauce, ensuring every piece is 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.
    This image shows the pasta coated in squash sauce being transferred into a prepared baking dish, ready for the topping.

Notes

  • Roasting the squash adds a deep, caramelized flavor to the sauce.
  • You can use dairy milk instead of almond milk if preferred.