Description
Indulge in the creamy, wholesome comfort of Butternut Squash Mac and Cheese. This healthier twist on a classic favorite combines the natural sweetness of butternut squash with gooey cheese and a crispy breadcrumb topping. Perfect for family dinners or a cozy night in, this dish is sure to become a favorite.
Ingredients
- Olive oil spray (for greasing)
- Kosher salt (to taste)
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- 1 ½ cups low-sodium vegetable broth (divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded Cheddar cheese
- Black pepper (to taste)
- Chopped chives (optional, for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F. Spray a 9” x 11” glass baking dish with olive oil spray and set aside. - Cook Butternut Squash:
Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for 5–6 minutes or until fork-tender. Use a slotted spoon to transfer the squash to a blender. - Cook Pasta:
In the same pot, add the whole wheat elbow pasta and cook according to package instructions. Drain and return the pasta to the pot. - Prepare Squash Puree:
Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon of salt, and a pinch of black pepper to the blender with the squash. Blend until smooth. - Make Breadcrumb Topping:
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon of salt, and black pepper. Set aside. - Cook the Sauce:
Melt butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Sprinkle the flour over the shallots, stir well, and cook for another minute. Gradually whisk in the remaining 1 cup of vegetable broth and the skim milk. Bring to a boil, reduce heat, and simmer for 5 minutes, whisking frequently. - Add Cheeses to Sauce:
Remove the saucepan from heat. Whisk in the shredded Gruyere cheese, shredded Cheddar cheese, and pureed squash. Season with 1 ½ teaspoons of salt and black pepper. - Combine Pasta and Sauce:
Pour the cheese and squash sauce over the cooked pasta in the pot. Stir gently until well coated. - Assemble and Bake:
Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake for 25 minutes. - Broil for Crispiness:
Switch the oven to high broil and broil for 2–3 minutes, or until the topping is golden brown. - Serve:
Garnish with chopped chives if desired. Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freezing: Assemble the dish up to the baking step and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.
- Customizations: Swap Gruyere for Fontina or Swiss cheese for a different flavor. Gluten-free pasta and breadcrumbs work well for dietary needs.
- Broth Substitute: If you don’t have vegetable broth, chicken broth is a good alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American