Butternut Squash Mac and Cheese
Ingredients
The pasta and sauce
-
1
large
butternut squash
-
2
shallots
roughly chopped
-
1
pound
shell pasta
-
¼
cup
extra-virgin olive oil
-
2
teaspoons
balsamic vinegar
-
1½
teaspoons
sea salt
-
1
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
ground sage
-
¼
teaspoon
nutmeg
-
1½
cups
unsweetened almond milk
-
6
ounces
grated sharp cheddar cheese
-
6
ounces
grated Gruyere cheese
-
1½
ounces
finely grated pecorino cheese
The topping
-
¾
cup
panko breadcrumbs
-
1½
teaspoons
extra-virgin olive oil
Seasoning
-
freshly ground
black pepper
to taste
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Slice the butternut squash in half, scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Roast alongside the wrapped shallots for 30 to 45 minutes until soft.
- Prepare the panko topping by tossing it with olive oil in a small bowl.
- Cook the pasta in salted boiling water until al dente, reserving 1½ cups of the starchy pasta water before draining.
- In a blender, combine the roasted squash flesh, shallots, reserved pasta water, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until creamy.
- Return the pasta pot to the stove, heat the almond milk, and stir in the squash puree. Cook until warmed through.
- Gradually whisk in the cheeses until melted and the sauce is creamy. Add the cooked pasta and stir to coat.
- Transfer the mixture to a greased baking dish, top with panko, and broil for 5 to 10 minutes until crisp and browned.
- Let stand for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
You might also like