Ingredients (Serves ~6)

For the Squash Sauce

• 6 shallots, finely chopped
• 6 cloves garlic, minced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 1/4 teaspoons chili flakes
• 1 1/2 teaspoons sugar
• 1 large butternut squash (about 3 lbs), peeled and cut into ½-inch cubes
• 3/4 cup dry white wine
• 2 1/4 cups chicken or vegetable stock
• 3/4 cup heavy cream
• 1 Parmesan rind (optional)
• 6-7 fresh sage leaves
• 1 1/2 cups Pecorino cheese, finely grated and loosely packed
• Salt and pepper, to taste

For the Breadcrumbs

• 1 cup panko breadcrumbs
• 3 tablespoons butter
• 3 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

For the Pasta

• 1 1/2 pounds (24 oz) ridged, short pasta (like rigate or cavatappi)
• ~1 cup reserved pasta water

Start the Sauce Base

In a large pot or Dutch oven, melt the 3 tablespoons of butter and 1 tablespoon + 1 1/2 teaspoons of olive oil over medium-high heat.

Add the chopped shallots, minced garlic, 1 1/4 teaspoons of chili flakes, salt, and pepper. Sauté for ~3-4 minutes until the shallots are translucent and fragrant.

Cook the Squash

Add the cubed butternut squash to the pot and sprinkle it with the 1 1/2 teaspoons of sugar.

The sugar helps the squash caramelize.

Let the squash cook, stirring occasionally, for ~5-7 minutes, until it begins to brown.

Pour in the 3/4 cup of white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine cook until it has almost completely evaporated.

Simmer the Squash

Add 1 3/4 cups of the stock, the Parmesan rind (if you have one), and the fresh sage leaves.

Lower the heat, cover the pot, and let the mixture simmer gently.

The goal is to get the squash very soft and tender, which takes ~15-20 minutes. Most of the liquid should be evaporated by the end.

Toast the Breadcrumbs

While the squash is simmering, make the breadcrumb topping.

Melt the 3 tablespoons of butter in a small pan over medium heat. Add the 1 cup of panko and toast, stirring often, until the crumbs are golden brown.

This happens quickly, so don’t walk away.

Remove the pan from the heat. Season the crumbs with salt and pepper, and once they’ve cooled slightly, mix in 1 1/2 tablespoons of the chopped fresh parsley. Set the breadcrumbs aside.

Blend the Sauce

Once the squash is tender, remove and discard the Parmesan rind and the sage leaves.

Carefully transfer the squash mixture to a blender. Add the 3/4 cup of heavy cream.

Blend until the sauce is completely smooth and silky.

If the sauce is too thick to blend properly, add a splash of the remaining 1/2 cup of stock to help it move.

Return the blended sauce to the pot and set it aside off the heat.

Cook the Pasta

Bring a large pot of water to a boil. Salt it heavily – it should taste like the sea.

Cook the pasta until it is al dente, following the package directions.

Before you drain the pasta, reserve at least 1 cup of the starchy pasta water. This water is critical for finishing the sauce.

Finish the Mac n’ Cheese

Return the pot with the blended squash sauce to low heat.

Add about 1/4 cup of the reserved pasta water to the sauce and stir it in to loosen it up.

Add the cooked, drained pasta to the pot and toss everything to coat.

Now, add the 1 1/2 cups of grated Pecorino cheese and another splash of pasta water.

Stir constantly. You need to add the cheese and pasta water in 3-4 small additions, stirring well after each one, until the sauce becomes silky and glossy.

The starchy pasta water emulsifies with the cheese and squash to create the sauce.

It should look slightly loose in the pot; it will thicken up as it sits.

Serve Immediately

Pull the pot off the heat.

Serve the mac n’ cheese right away, topped with the toasted panko breadcrumbs, the remaining 1 1/2 tablespoons of fresh parsley, and extra grated Pecorino.

Print Pin

Butternut Squash Mac n’ Cheese

This mac n’ cheese uses a velvety, puréed butternut squash sauce instead of a traditional dairy-based béchamel. The squash gives the sauce a subtle sweetness and body, which gets balanced by shallots, garlic, and pecorino cheese. A topping of toasted panko breadcrumbs adds a necessary crunchy texture to the final dish.

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

For the Squash Sauce

• ▢ 6 shallots finely chopped
• ▢ 6 cloves garlic minced
• ▢ 3 tablespoons butter
• ▢ 1 tablespoon olive oil
• ▢ 1 1/4 teaspoons chili flakes
• ▢ 1 1/2 teaspoons sugar
• ▢ 1 large butternut squash about 3 lbs, peeled and cut into ½-inch cubes
• ▢ 3/4 cup dry white wine
• ▢ 2 1/4 cups chicken or vegetable stock
• ▢ 3/4 cup heavy cream
• ▢ 1 Parmesan rind optional
• ▢ 6-7 fresh sage leaves
• ▢ 1 1/2 cups Pecorino cheese finely grated and loosely packed
• ▢ Salt and pepper to taste

For the Breadcrumbs

• ▢ 1 cup panko breadcrumbs
• ▢ 3 tablespoons butter
• ▢ 3 tablespoons fresh parsley chopped
• ▢ Salt and pepper to taste

For the Pasta

• ▢ 1 1/2 pounds ridged 24 oz, short pasta (like rigate or cavatappi)
• ▢ ~1 cup reserved pasta water

Instructions

• Sauté shallots, garlic, and chili flakes in butter and olive oil for 3-4 minutes.
• Add cubed squash and sugar, cook 5-7 minutes until browning.
• Deglaze with white wine, add stock, Parmesan rind, and sage. Simmer 15-20 minutes until squash is tender.
• Toast panko in butter until golden, season with parsley, salt, and pepper.
• Blend squash mixture with cream until smooth.
• Boil pasta in heavily salted water until al dente. Reserve 1 cup pasta water.
• Return sauce to low heat, add pasta water and pasta. Stir in Pecorino cheese in stages until sauce is silky.
• Top with toasted breadcrumbs and extra Pecorino before serving.

Notes

Starchy pasta water is key to creating a smooth, glossy sauce.