Introduction
Butternut Squash Mac and Cheese is a deliciously creamy twist on the classic comfort food. By incorporating roasted butternut squash, this dish not only gains an entirely new layer of flavor but is also a great way to sneak in some nutritious veggies. This recipe, adapted from Love and Lemons, provides a perfect balance of cheese, squash, and aromatic seasonings, creating a dish that is both satisfying and healthy.
Detailed Ingredients with measures
1 large butternut squash
2 shallots, roughly chopped (about 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)
For the topping:
¾ cup panko breadcrumbs
1½ teaspoons extra-virgin olive oil
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Yield
Serves 6-8
This Butternut Squash Mac and Cheese recipe is not just hearty and delicious but also a great way to enjoy seasonal produce. The creamy cheese sauce, perfectly complemented by the squash and shallots, along with the crunchy panko topping, makes for an irresistible dish perfect for any gathering!
Detailed Directions and Instructions
Roast the Squash and Shallots:
Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the butternut squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut side down on the baking sheet. Place the chopped shallots on a piece of foil, drizzle with olive oil, season with salt, wrap tightly, and place on the baking sheet. Roast for 30 to 45 minutes, or until the squash is tender.
Prepare the Topping:
In a small bowl, combine the panko breadcrumbs with 1½ teaspoons of olive oil. Toss to coat evenly.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1½ cups of the pasta cooking water.
Make the Squash Puree:
Measure 2 cups of the roasted butternut squash flesh and transfer to a blender. Add the roasted shallots, ¼ cup olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, ground sage, nutmeg, and several grinds of black pepper. Pour in the reserved pasta water and blend until smooth and creamy.
Prepare the Cheese Sauce:
Return the pasta pot to the stove and heat the almond milk over medium heat. Stir in the butternut squash puree and cook, stirring often, for about 3 minutes until warmed through. Gradually add the grated cheddar, Gruyere, and pecorino cheeses, whisking constantly and ensuring each addition melts fully before adding the next.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce, stirring to coat the pasta evenly.
Assemble and Bake:
Preheat the oven broiler. Transfer the mac and cheese mixture to a greased 9×13-inch baking dish. Sprinkle the prepared panko topping evenly over the top. Broil for 5 to 10 minutes, or until the topping is crisp and golden brown.
Serve:
Allow the dish to stand for 15 minutes before serving.
Notes
Variations:
You can experiment with different cheeses based on your preference, or try adding cooked vegetables for extra nutrition.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Make-Ahead:
You can prepare the squash puree and cheese sauce in advance, storing them separately. Assemble and bake when ready to serve.
Cook techniques
Roasting the Squash and Shallots
Roasting enhances the natural sweetness of the butternut squash and the flavor of shallots. This technique involves high heat to caramelize the vegetables, creating a richer taste profile.
Making a Sauce
Creating the cheese sauce involves blending the roasted squash with seasonings and almond milk, then gradually incorporating cheese. This ensures a creamy and flavorful sauce that evenly coats the pasta.
Cooking Pasta
Boiling the pasta until al dente is crucial. This ensures the pasta maintains its texture when mixed with the sauce and subsequently baked.
Preparing a Topping
Using panko breadcrumbs for the topping adds a crunchy texture. Coating them with olive oil ensures an even crispness when broiled.
Broiling
This technique is used at the end to crisp the breadcrumb topping quickly. It requires careful monitoring to avoid burning while achieving a golden finish.
FAQ
Can I use a different type of pasta?
Yes, you can substitute shell pasta with other shapes like penne, rigatoni, or elbows based on your preference.
Is there a dairy-free option for the cheese?
Yes, you can use plant-based cheeses or nutritional yeast to create a vegan version of the dish.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can this dish be frozen?
Yes, you can freeze the assembled butternut squash mac and cheese before baking. Thaw it in the refrigerator before cooking.
What can I substitute for almond milk?
You can use any non-dairy milk like soy, oat, or cashew milk. Regular milk works as well if you prefer a non-dairy option.
Conclusion
Butternut Squash Mac and Cheese offers a creamy and comforting twist on a classic dish. The combination of roasted butternut squash and rich cheeses creates a delightful flavor that pleases both adults and children alike. This recipe not only provides a nutritious addition with the squash but also delivers indulgence through decadent cheeses. Enjoy this dish warm and fresh from the oven for a perfect meal or side dish.
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