Perfect Butternut Squash Mac & Cheese

The Inspiration Behind the Dish

My Favorie is  Butternut Squash Mac & Cheese and I remember the first time I decided to make butternut squash mac and cheese. It was a chilly autumn evening, and I was craving something warm, cozy, and comforting. The leaves outside were changing into beautiful shades of orange and gold, and I wanted to create a dish that would capture that same sense of warmth and richness. As I stared at the butternut squash sitting on my kitchen counter, an idea began to form. Why not combine the velvety smoothness of roasted butternut squash with the creamy, cheesy goodness of mac and cheese? It felt like the perfect way to celebrate the season.

Crafting the Perfect Sauce

As I began roasting the butternut squash, the aroma of caramelized sweetness filled the kitchen, mixing with the scent of roasting shallots. The anticipation of tasting that rich puree kept me focused. When the squash was finally tender and ready, I blended it with the roasted shallots and a few key spices, turning it into a velvety sauce. The addition of sharp cheddar, Gruyere, and pecorino cheeses took the dish to a new level, creating a sauce that was both creamy and packed with flavor. I knew then that this was going to be a game-changer for our family dinners.

Bringing it All Together

With the sauce ready, it was time to bring everything together. I cooked the shell pasta just until al dente, reserving some pasta water to help blend the squash puree into the cheese sauce. As the pasta absorbed the rich, cheesy mixture, I could tell this was going to be a dish that would stick with us. The golden-brown panko topping added the perfect amount of crunch, and when I placed the baking dish under the broiler, the smell was absolutely irresistible. The hardest part was waiting those 15 minutes after baking for the flavors to meld.

A New Family Favorite

When I finally served the butternut squash mac and cheese, it was an instant hit. The creamy sauce, the hint of sweetness from the squash, and the crispy topping made every bite a delightful experience. It quickly became a family favorite, requested at both cozy weeknight dinners and holiday gatherings. The best part? Knowing that this dish not only tasted amazing but was also packed with nutrients, making it a comforting yet healthy choice. Every time I make it now, I’m reminded of that first chilly evening and how something so simple can bring so much warmth and joy to our table

Chef’s Notes- Butternut Squash Mac & Cheese

• Always grate your own cheese instead of using pre-shredded varieties. Pre-shredded cheese often contains additives that prevent it from melting smoothly, which can affect the texture of your sauce.
• Roasting the butternut squash instead of boiling it intensifies its natural sweetness and adds a deeper flavor to the sauce. Don’t skip the step of roasting the shallots in foil, as this adds a subtle caramelized onion flavor that complements the squash.
• When blending the squash puree, ensure it’s completely smooth for a velvety sauce. If the puree seems too thick, you can add a little more pasta water or almond milk to achieve the desired consistency.
• Keep a close eye on the dish when broiling the panko topping. The goal is a golden-brown crust, so check frequently to prevent burning.
• This dish can be prepared ahead and stored in the refrigerator for up to a day. Bake it fresh before serving to maintain the crispy topping. If baking straight from the fridge, you may need to extend the baking time slightly to ensure it’s heated through.

Butternut Squash Mac & Cheese

Course: Main Course, Side DishCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

450

kcal

Resting Time

15

minutes

Total time

1

hour 

35

minutes

Dive into the ultimate fall comfort food with this creamy, cheesy butternut squash mac and cheese! This homemade version is even better than the store-bought kind, featuring a rich, velvety sauce made from roasted butternut squash. It’s a family favorite that’s perfect for cozy dinners or holiday sides. Get ready to impress with this nutrient-packed, delicious dish!

Ingredients

• Butternut Squash

• 1 large butternut squash

• 2 shallots shallots, chopped (about ⅔ cup)

• 1/4 cup extra-virgin olive oil

• 2 tsp balsamic vinegar

• 1 1/2 tsp sea salt

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp ground sage

• 1/4 tsp nutmeg

• For the Pasta

• 1 lb shell pasta (or elbow macaroni or pipe rigate)

• 1 1/2 cups unsweetened almond milk (or 2% or whole milk)

• For the Cheese Sauce

• 6 oz sharp cheddar cheese, grated (about 2 1/2 cups)

• 6 oz Gruyere cheese, grated (about 2 1/2 cups)

• 1 1/2 oz pecorino cheese, finely grated (about 1/2 cup)

• For the Topping

• 3/4 cup panko breadcrumbs

• 1 1/2 tsp extra-virgin olive oil

Directions

• Roasting Vegetables – Preheat your oven to 425°F. Halve the butternut squash lengthwise and remove seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet. Wrap chopped shallots in foil with a drizzle of olive oil and place on the same sheet. Roast for 30-45 minutes until tender.
• Preparing Topping – In a small bowl, combine panko breadcrumbs with olive oil until evenly coated. Set aside.
• Cooking Pasta – Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve 1 1/2 cups of pasta water before draining.
• Combining Pasta and Sauce – Add cooked pasta to the cheese sauce and stir until well coated.
• Baking – Preheat broiler. Transfer pasta mixture to a greased 9×13-inch baking dish. Sprinkle panko topping evenly over the top. Broil for 5-10 minutes until the topping is golden brown.

Equipment

• chef’s knife
• cutting board
• baking sheet
• blender
• dutch oven
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 55g
• Protein: 18g
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 750mg
• Potassium: 600mg
• Fiber: 5g
• Sugar: 6g
• Vitamin A: 200IU
• Vitamin C: 35mg
• Calcium: 40mg
• Iron: 15mg

FAQ-Butternut Squash Mac & Cheese

Can I make this dish vegan?

Yes, you can substitute the cheeses with your favorite plant-based alternatives. Ensure they are good melting varieties for the best results.

What can I use instead of panko breadcrumbs?

You can use regular breadcrumbs, crushed crackers, or even gluten-free breadcrumbs if you need a gluten-free option.

Can I freeze the leftovers?

Yes, this mac and cheese freezes well. Portion it into airtight containers and freeze for up to 3 months. Reheat in the oven or microwave until heated through.

Is there a substitute for almond milk?

You can use any other plant-based milk like oat, soy, or cashew milk, or even regular dairy milk if you prefer.

How can I make this dish more flavorful?

Adding a pinch of cayenne pepper or smoked paprika to the cheese sauce can give it a subtle kick. You can also experiment with different cheese combinations, like adding a bit of blue cheese or smoked gouda for an extra layer of flavor.