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Irresistible 80-Minute Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese in a ceramic bowl with a crisp golden panko topping
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Butternut Squash Mac and Cheese combines seasonal ingredients in an approachable roasting, stovetop, and broiling recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 1 large butternut squash
  • 2 shallots, roughly chopped (about 2/3 cup)
  • 1 pound shell pasta, pipe rigate, or elbow macaroni
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 1 1/2 cups unsweetened almond milk
  • 6 ounces grated sharp cheddar cheese
  • 6 ounces grated Gruyere cheese
  • 1 1/2 ounces finely grated pecorino cheese
  • 3/4 cup panko breadcrumbs
  • 1 1/2 teaspoons extra-virgin olive oil for the topping

Instructions

  1. Heat the oven to 425°F, line a baking sheet with parchment, and grease a 9-by-13-inch baking dish. Halve and seed the squash; oil and season the cut sides. Wrap the oiled, salted shallots in foil and roast them beside the squash for 30 to 45 minutes, until the squash is completely soft.
  2. Combine the panko with 1 1/2 teaspoons olive oil. Cook the pasta in salted water until al dente, reserving 1 1/2 cups pasta water before draining.
  3. Measure 2 cups roasted squash flesh into a blender. Add the roasted shallots, reserved pasta water, 1/4 cup olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and black pepper; blend until creamy.
  4. Warm the almond milk in the pasta pot over medium heat. Stir in the squash puree for about 3 minutes, then gradually whisk in cheddar, Gruyere, and pecorino, allowing each addition to melt before adding more. Fold in the pasta.
  5. Transfer to the prepared dish, scatter the panko evenly, and broil for 5 to 10 minutes until crisp and browned. Rest for 15 minutes before serving.

Notes

  • Use the cheese weights for accuracy because grated-cheese cup volume changes with shred size and packing.
  • Cook pasta only to al dente so it keeps its structure during broiling and resting.
  • Add cheese gradually over moderate heat to protect the sauce from becoming grainy.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Butternut Squash Mac and Cheese, Butternut Squash Mac and Cheese, Fall Comfort Food, Family Dinner, Hidden Vegetable Recipes, Vegetarian Dinner, Pasta Bake, Squash Recipes

Find it online: https://thekitchenfinesse.com/2026/08/07/butternut-squash-mac-and-cheese/