Ingredients
Main Ingredients
- 1 large butternut squash
- 2 shallots, roughly chopped (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, to taste
- 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)
Topping
- ¾ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat and prepare baking dishes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and grease a 9×13-inch baking dish to be used later.
- Roast butternut squash and shallots: Slice the butternut squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet. Place the roughly chopped shallots on a piece of foil, drizzle with olive oil, sprinkle with salt, wrap tightly, and place on the same baking sheet. Roast everything for 30 to 45 minutes until the squash is soft and tender.
- Prepare breadcrumb topping: In a small bowl, combine panko breadcrumbs with 1½ teaspoons olive oil and toss until evenly coated. Set aside.
- Cook 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 starchy pasta water.
- Make squash sauce: Measure 2 cups of the cooked butternut squash flesh and transfer it to a blender along with the reserved pasta water, roasted shallots, ¼ cup olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, ground sage, nutmeg, and freshly ground black pepper. Blend until smooth and creamy.
- Heat sauce and melt cheeses: Return the empty pasta pot to the stove over medium heat. Warm the almond milk and then stir in the blended squash sauce. Cook, stirring frequently, for about 3 minutes until warmed through. Gradually whisk in the cheddar, Gruyere, and pecorino cheeses, ensuring each addition melts completely before adding the next, until the sauce is rich and creamy.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce and stir until well coated with the creamy mixture.
- Bake with breadcrumb topping: Preheat your oven’s broiler. Transfer the pasta mixture to the prepared baking dish, evenly sprinkle the panko breadcrumb topping over the surface, and broil for 5 to 10 minutes until the topping is crisp and golden brown.
- Rest and serve: Let the mac and cheese stand for 15 minutes before serving to allow it to set and cool slightly for best texture and flavor.
Notes
- To save time, you can roast the butternut squash and shallots up to 4 days in advance and store them in an airtight container in the refrigerator.
- Choose shell pasta, pipe rigate, or elbow macaroni for best sauce adherence.
- Be sure to stir the sauce frequently when warming to prevent scorching and ensure smooth melting of the cheeses.
- Adjust seasoning with additional salt and pepper after combining if needed.
- If you prefer a dairy version, substitute almond milk with whole milk or cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
