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.
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.