Butternut Squash Mac and Cheese (Print Version)

Rich butternut squash and cheese create a velvety sauce for pasta, topped with golden, crunchy panko.

# Ingredients:

→ Vegetables

01 - 1 large butternut squash
02 - 2 shallots, roughly chopped (about 2/3 cup)

→ Pasta

03 - 1 pound shell pasta, or substitute pipe rigate or elbows

→ Oils and Vinegar

04 - 1/4 cup extra-virgin olive oil, plus more for drizzling
05 - 2 teaspoons balsamic vinegar

→ Seasonings

06 - 1 1/2 teaspoons sea salt
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground sage
10 - 1/4 teaspoon ground nutmeg
11 - Freshly ground black pepper, to taste

→ Dairy Alternatives

12 - 1 1/2 cups unsweetened almond milk

→ Cheeses

13 - 6 ounces sharp cheddar cheese, grated (about 2 1/2 cups)
14 - 6 ounces Gruyere cheese, grated (about 2 1/2 cups)
15 - 1 1/2 ounces pecorino cheese, finely grated (about 1/2 cup)

→ Topping

16 - 3/4 cup panko breadcrumbs
17 - 1 1/2 teaspoons extra-virgin olive oil

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly grease a 9 by 13 inch baking dish.
02 - Halve the butternut squash lengthwise and remove seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut side down on prepared baking sheet. Place chopped shallots on a piece of foil, drizzle with olive oil and sprinkle with salt, then wrap tightly and place on the baking sheet. Roast for 30 to 45 minutes, until squash is soft.
03 - In a small bowl, combine panko breadcrumbs with 1 1/2 teaspoons olive oil, stirring to coat evenly.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.
05 - Scoop 2 cups of cooked squash flesh and transfer to a blender along with 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 several grinds of pepper. Blend until smooth and creamy.
06 - Return the pasta pot to the stove and heat almond milk over medium heat. Pour in the blended squash sauce and cook, stirring frequently, for 3 minutes until heated through. Gradually add the cheddar, Gruyere, and pecorino cheeses in portions, whisking thoroughly after each to ensure even melting. Once all cheese is melted and the sauce is smooth, add the cooked pasta and stir until completely coated.
07 - Preheat the oven broiler. Transfer pasta mixture to the prepared baking dish and sprinkle evenly with the prepared panko topping. Broil for 5 to 10 minutes, watching closely, until the topping is golden and crisp.
08 - Allow the dish to rest for 15 minutes before serving to set and enhance flavor.

# Notes:

01 - Reserve the pasta cooking water to create a creamy sauce texture.
02 - Roasting the squash intensifies its natural sweetness and adds depth to the sauce.

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