Description
Indulge in a cozy, nutritious twist on the classic comfort food. This butternut squash mac and cheese features a velvety, golden sauce crafted from roasted squash, caramelized shallots, and aromatic sage. It perfectly balances the sweetness of seasonal squash with the salty, savory depth of aged Gruyere and Pecorino Romano. This vibrant, vegetable-forward dish is the ultimate way to bring warmth and joy to your dinner table, providing a sophisticated experience that is both healthy and incredibly satisfying for the whole family.
Ingredients
1 large butternut squash
2 shallots, roughly chopped
1 pound shell pasta
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon fresh sage, chopped
1/4 teaspoon nutmeg
1.5 cups Gruyere cheese, shredded
1/2 cup Pecorino Romano, grated
1/2 cup vegetable broth
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Peel, seed, and cube the butternut squash. Toss with olive oil and roast for 30-40 minutes until caramelized and tender.
While the squash roasts, cook the pasta in salted boiling water until al dente.
Sauté shallots in butter until soft, adding garlic and sage in the final minute.
Place the roasted squash, sautéed aromatics, vegetable broth, and spices into a blender and puree until completely smooth.
Transfer the pasta to a large pot, pour the squash sauce over it, and fold in the cheeses until melted and creamy.
Serve immediately while warm and bubbly.
Notes
You can prepare the squash puree up to 3 days in advance and store it in the refrigerator for a quick weeknight dinner.
For extra texture, top with toasted breadcrumbs before serving.
Ensure you use bronze-cut pasta to better hold the velvety sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg