CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE
- Preheat the oven to 425°.
- Spray baking sheet lightly with non-stick spray. Set aside.
SQUASH
1 LARGE butternut squash (See notes)
2 shallots, rustically chopped
- Spray LARGE baking dish with non-stick cooking spray.
- Slice the squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with oil and sprinkle with salt and pepper.
- Place cut side down on the baking sheet.
- Place the shallots on a piece of foil, drizzle with oil and sprinkle with salt. Wrap tightly.
- Place on the baking sheet beside squash and roast for 30 to 45 minutes, or until the squash is soft.
TOPPING
¾ cup panko bread crumbs
2 tablespoons butter, melted
- In a small bowl, place the panko and melted butter.
- Toss to combine.
- Set Aside.
PASTA
1 pound shell OR elbow pasta
¼ cup avocado oil, plus more for drizzling
2 teaspoons QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon ground sage
¼ teaspoon nutmeg
1½ cups WHOLE milk
2 1/2 cups (6 ounces) grated sharp cheddar cheese
2 1/2 cups (6 ounces) grated Gruyère cheese
1/2 cup (1½ ounces) FINELY grated pecorino cheese
- Bring a large pot of salted water to a boil.
- Prepare the pasta cooking 1 minute less than package instructions for al dente.
- Reserve 2+ cups of the pasta water before draining.
- Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with 1 1/2 cups pasta water, the shallots, oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- Return the pasta pot to the stove and heat milk over medium heat.
- Stir in the squash sauce and cook 3 minutes, stirring often, until warmed through.
- Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy. If necessary gradually add a bit more pasta water to make sauce creamier.
- Add the pasta and stir until coated.
- Preheat the oven broiler and transfer the pasta to the prepared baking dish.
- Sprinkle with the panko mixture.
- Broil for 5 to 10 minutes, or until the topping is crisp and browned.
- Let stand for 15 minutes before serving.
NOTE: Many local grocers carry squash in the prepared produce section that works as a short cut.