Creamy Butternut Squash Macaroni and Cheese Recipe

Welcome to a cozy and delicious twist on a classic comfort dish – Butternut Squash Mac and Cheese! This recipe is a perfect blend of creamy, savory, and slightly sweet flavors that will leave you craving more with every bite.

Butternut squash takes center stage in this dish, adding a rich creaminess and a subtle sweetness that perfectly balances the sharp cheddar, Gruyere, and pecorino cheeses. The result is a velvety smooth sauce that coats every shell or elbow pasta perfectly, making each mouthful a delight.

Almond milk keeps the sauce light and luscious, while a touch of balsamic vinegar, sage, and nutmeg adds depth and warmth to the overall flavor profile. Topped with a crispy panko breadcrumb crust, this Butternut Squash Mac and Cheese is a crowd-pleaser that’s perfect for fall holidays, winter gatherings, or any cozy night in. Trust me, once you try this recipe, you’ll never look at mac and cheese the same way again!

Quick Benefits

• Butternut squash adds rich creaminess and a subtle sweetness, balancing the savory cheese flavors.
• Sharp cheddar, Gruyere, and pecorino create a complex, melty, and flavorful sauce for the pasta.
• Almond milk keeps the sauce light, but you can use any unsweetened milk for a similar texture.
• Shells, pipe rigate, or elbows are ideal as they hold the sauce in their crevices for every bite.

Why You’ll Love This Creamy Butternut Squash Macaroni and Cheese Recipe Recipe

• Butternut squash adds rich creaminess and a subtle sweetness, balancing the savory cheese flavors.
• Sharp cheddar, Gruyere, and pecorino create a complex, melty, and flavorful sauce for the pasta.
• Almond milk keeps the sauce light, but you can use any unsweetened milk for a similar texture.
• Shells, pipe rigate, or elbows are ideal as they hold the sauce in their crevices for every bite.
• Tossing panko with olive oil and broiling ensures a golden, crispy finish on top of the pasta.
• Assemble and refrigerate, then broil the topping just before serving for the best texture and flavor.

Ingredients for Creamy Butternut Squash Macaroni and Cheese Recipe

Vegetables

• 2 shallots, roughly chopped (about 2/3 cup)
• 1 large butternut squash

Pasta

• 1 pound shell pasta, or substitute pipe rigate or elbows

Oils and Vinegar

• 2 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil, plus more for drizzling

Seasonings

• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 1 1/2 teaspoons sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon onion powder

Dairy Alternatives

• 1 1/2 cups unsweetened almond milk

Cheeses

• 1 1/2 ounces pecorino cheese, finely grated (about 1/2 cup)
• 6 ounces Gruyere cheese, grated (about 2 1/2 cups)
• 6 ounces sharp cheddar cheese, grated (about 2 1/2 cups)

Topping

• 3/4 cup panko breadcrumbs
• 1 1/2 teaspoons extra-virgin olive oil

Pro Tips for Creamy Butternut Squash Macaroni and Cheese Recipe

Pro Tip 1: To enhance the creaminess and sweetness of the dish, roast the butternut squash until it’s caramelized and soft before pureeing it for the sauce. This will bring out its natural flavors and elevate the overall taste.

Pro Tip 2: Experiment with different cheese combinations for a unique flavor profile. Fontina, mozzarella, or Monterey Jack can be excellent substitutes for Gruyere or cheddar. Adjust the cheese ratio to suit your taste preferences and create your own signature mac and cheese blend.

Pro Tip 3: For a perfect finish, broil the panko breadcrumb topping just before serving to achieve a crispy, golden crust. This adds a delightful textural contrast to the creamy pasta underneath and makes each bite more satisfying.

How to Make Creamy Butternut Squash Macaroni and Cheese Recipe

Step 1: Prepare for Baking

Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease a 9 by 13 inch baking dish.

Step 2: Roast Squash and Shallots

Cut butternut squash in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper. Place cut side down on baking sheet. On foil, place chopped shallots, drizzle with olive oil, sprinkle with salt, wrap tightly, and place on baking sheet. Roast for 30-45 minutes until squash is soft.

Step 3: Prepare Topping

Combine panko breadcrumbs and 1 1/2 teaspoons of olive oil in a small bowl, stirring to coat evenly.

Step 4: Cook Pasta

1. Boil a large pot of salted water. Cook pasta until al dente following package instructions. Before draining, save 1 1/2 cups of pasta water.

Step 5: Blend Squash Sauce

Transfer 2 cups of cooked squash to a blender. Add roasted shallots, 1 1/2 cups reserved pasta water, 1/4 cup olive oil, balsamic vinegar, 1 1/2 teaspoons salt, onion powder, garlic powder, ground sage, nutmeg, and pepper. Blend until smooth.

Step 6: Combine Sauce and Pasta

Heat almond milk in the pasta pot over medium heat. Stir in the blended squash sauce and cook for 3 minutes. Gradually add cheddar, Gruyere, and pecorino cheeses, whisking after each addition until melted. Add cooked pasta and stir until coated with the sauce.

Step 7: Broil to Finish

Preheat the broiler. Transfer pasta mixture to a baking dish, sprinkle with panko topping, and broil for 5-10 minutes until golden and crisp.

Step 8: Rest Before Serving

Let the dish rest for 15 minutes before serving to develop and intensify the flavors.

Storage Tips

After preparing butternut squash mac and cheese, store any leftovers in a tightly lidded container in the refrigerator for up to four days. To reheat, do so slowly in the oven or microwave, adding a splash of milk to maintain creaminess and prevent the sauce from drying out. For freezing, portion out individual servings, allow them to cool, then wrap them well before placing in the freezer. When ready to enjoy frozen portions, thaw them overnight and reheat covered with foil in a 350°F oven until bubbling and heated through.

For longer-term storage, bake the mac and cheese dish completely, let it cool, then tightly wrap the entire casserole in foil and plastic before freezing for up to two months. Thaw the frozen dish overnight in the refrigerator before reheating. By following these storage and reheating tips, you can enjoy your butternut squash mac and cheese on multiple occasions, maintaining its delicious flavors and creamy texture with each serving.

Ingredient Substitutions

If you don’t have butternut squash, feel free to substitute with roasted pumpkin or acorn squash for a similar creamy texture and subtle sweetness in the dish. For a different twist, roasted kabocha or pumpkin can also be used when in season.

If you prefer a different type of cheese, you can swap Gruyere for fontina, mozzarella, or Monterey Jack. Each cheese will bring a unique flavor profile to the dish. Additionally, if you are not a fan of almond milk, you can use any unsweetened milk of your choice for a similar light and creamy texture in the sauce.

For those with dietary preferences, gluten-free pasta and breadcrumbs work well as substitutes. They will maintain the integrity of the dish while catering to specific dietary needs. Feel free to experiment with different pasta shapes like pipe rigate or elbows if you don’t have shell pasta on hand.

Serving Suggestions

To elevate your Butternut Squash Mac and Cheese presentation, consider serving individual portions in mini cast-iron skillets or ramekins. Top each serving with a sprinkle of freshly chopped herbs like parsley or thyme for a pop of color and freshness. Drizzle a touch of balsamic reduction in a decorative pattern on each portion for a sophisticated touch that adds a hint of acidity to complement the creamy and savory flavors.

For a family-style presentation, transfer the Butternut Squash Mac and Cheese to a large baking dish or oven-safe skillet. Create a beautiful topping by arranging roasted butternut squash cubes or crispy sage leaves in a decorative pattern on top of the pasta. Just before serving, place the dish under the broiler for a few minutes to lightly brown the topping and add a touch of elegance to your comforting and flavorful mac and cheese.

FAQs for Creamy Butternut Squash Macaroni and Cheese Recipe

Can I use a different type of pasta for this recipe?

Yes, you can substitute the shell pasta with pipe rigate or elbow pasta. These shapes work well to hold the sauce in their crevices for a delicious bite.

Can I use a different type of milk instead of almond milk?

Absolutely, you can use any unsweetened milk of your choice to achieve a similar light and creamy texture for the sauce in this butternut squash mac and cheese.

How should I store leftovers of this dish?

Leftovers can be kept in a tight-lidded container in the fridge for up to four days. To reheat, do so slowly in the oven or microwave, adding a splash of milk to maintain creaminess and prevent the sauce from getting too thick or dry.

Can I freeze this dish?

Yes, you can freeze this butternut squash mac and cheese. After baking and cooling, wrap individual portions well and freeze for up to two months. Thaw overnight and reheat covered with foil at 350°F until bubbling and hot.

Conclusion

Butternut Squash Mac and Cheese is truly a versatile and comforting dish that never fails to impress. The creamy butternut squash sauce paired with the sharp cheddar, Gruyere, and pecorino cheeses creates a harmonious blend of flavors that will leave you craving more. Don’t be afraid to get creative with your additions and substitutions to make this dish your own.

Whether you’re looking for a cozy meal to enjoy on a chilly night or searching for a dish to impress guests at your next gathering, Butternut Squash Mac and Cheese is sure to be a hit. With its creamy texture, rich color, and delightful flavors, this dish is a wonderful way to celebrate the flavors of fall. So go ahead, whip up a batch of this delicious mac and cheese, and savor every bite of this comforting and wholesome dish.