Ingredients
1 large butternut squash This provides the creamy base, adding natural sweetness and essential nutrients to your squash mac and cheese.
2 shallots, roughly chopped (about two-thirds cup) These add a mild onion flavor that enhances the overall taste without overpowering the dish.
1 pound pasta (shells preferred, but elbow macaroni or pipe rigate work too) The pasta holds the sauce well, making every bite of your butternut squash macaroni and cheese satisfying and comforting.
1/4 cup extra-virgin olive oil, plus more for drizzling Used for roasting and blending, it helps achieve a smooth texture and rich flavor in your creamy squash pasta.
2 teaspoons balsamic vinegar Adds a tangy depth that balances the sweetness of the squash in this butternut squash mac and cheese.
1.5 teaspoons salt Seasons the dish perfectly, ensuring all flavors in your squash mac and cheese shine through.
1 teaspoon onion powder Boosts the savory notes and complements the shallots for a more robust butternut squash mac and cheese.
1/2 teaspoon garlic powder Provides a subtle garlic kick that enhances the overall aroma of your creamy squash casserole.
1/2 teaspoon ground sage Infuses an earthy herb flavor that makes this squash mac and cheese feel extra special.
1/4 teaspoon nutmeg Adds a warm, spicy note that elevates the taste of your butternut squash mac and cheese.
Pepper, freshly ground to taste Lets you adjust the heat and adds a fresh zing to balance the creamy elements.
1.5 cups unsweetened almond milk (2% or whole milk can be substituted) Creates the luscious sauce base, making your butternut squash mac and cheese dairy-free if you choose almond milk.
6 ounces Gruyere cheese, grated (about 2.5 cups) Melts into a gooey texture, adding a nutty flavor to your creamy squash pasta.
6 ounces sharp cheddar cheese, grated (about 2.5 cups) Brings a sharp, tangy taste that makes the cheese sauce irresistible in butternut squash mac and cheese.
1.5 ounces finely grated pecorino or Parmesan cheese (about half a cup) Adds a salty, umami finish to the topping and sauce of your squash mac and cheese.
3/4 cup panko breadcrumbs and 1.5 teaspoons olive oil Creates a crispy crust that takes your butternut squash mac and cheese to the next level.
Salt and pepper to taste For final seasoning of the topping, ensuring every bite is perfectly flavored.
Instructions
1-First Step: Preheat your oven to 425°F and line a baking sheet with parchment paper, then grease a 9×13-inch baking dish. This sets the stage for roasting the veggies and preparing your butternut squash mac and cheese.
2-Second Step: Slice the butternut squash in half lengthwise, scoop out the seeds, drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Place it cut side down on the baking sheet to get that perfect roasted flavor for your squash mac and cheese.
3-Third Step: Place the chopped shallots on foil, drizzle with olive oil, sprinkle with salt, and wrap tightly. Add this to the baking sheet with the squash for even roasting. This step builds the base of your creamy squash pasta.
4-Fourth Step: Roast the squash and shallots for 30 to 45 minutes until the squash is soft, then let them cool slightly. In a small bowl, combine 3/4 cup panko breadcrumbs with 1.5 teaspoons olive oil for the topping. This adds a crunchy finish to your butternut squash mac and cheese.
5-Fifth Step: Cook 1 pound of pasta in salted water until al dente, reserving 1.5 cups of starchy pasta water before draining. For a gluten-free version, use gluten-free pasta here to keep your squash mac and cheese adaptable.
6-Sixth Step: Measure 2 cups of cooked squash flesh and place it in a blender with the reserved pasta water, shallots, 1/4 cup olive oil, 2 teaspoons balsamic vinegar, 1.5 teaspoons salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground sage, 1/4 teaspoon nutmeg, and pepper to taste. Blend until creamy for the sauce base.
7-Seventh Step: Heat 1.5 cups unsweetened almond milk over medium heat in the pasta pot, then stir in the squash puree and cook for about 3 minutes. For a vegan twist, stick with almond milk and avoid dairy cheeses in this step of your butternut squash mac and cheese.
8-Eighth Step: Gradually whisk in 6 ounces Gruyere cheese, 6 ounces sharp cheddar cheese, and 1.5 ounces pecorino or Parmesan cheese one at a time until fully melted and the sauce is creamy. Use low-heat to prevent separation, and for low-fat options, substitute with reduced-fat cheeses.
9-Ninth Step: Stir the cooked pasta into the cheese sauce until well coated, then transfer to the greased baking dish. Top with the panko mixture and season with salt and pepper to taste. You can bake this for a stovetop variation or proceed to broiling for the classic butternut squash mac and cheese.
10-Tenth Step: Broil for 5 to 10 minutes until the topping is crisp and browned, then let it sit for 15 minutes before serving. This final touch makes your creamy squash casserole ready for the table, and it’s perfect for reheating later if needed!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Roast squash and shallots up to four days ahead; refrigerate or freeze for up to three months.
🧀 Grate cheese at home for smoother melting; avoid pre-shredded with anti-caking agents.
🌾 For gluten-free, substitute gluten-free pasta and panko breadcrumbs.
- Prep Time: 20 minutes
- Cooking time (including roasting): 1 hour
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting, Boiling, Broiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe