Butternut Squash Mac and Cheese with Sage and California Walnut Breadcrumbs
Butternut Squash Mac and Cheese with Sage and California Walnut Breadcrumbs
Ingredients
For the Roasted Butternut Squash
- 3 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 fresh thyme sprigs
- 6 fresh sage leaves
- 4 garlic cloves, unpeeled
For the Walnut Cream and Cheese Sauce
- 1 cup California walnuts, toasted
- 1/2 cup water
- 2 tablespoons butter
- 2 shallots, finely diced
- 1/4 cup white wine
- 1 cup half-and-half
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon lemon zest
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1/4 cup Pecorino Romano cheese, shredded
For the Mac and Cheese Assembly
- 8 ounces small shell pasta, cooked according to package directions
- 2 tablespoons fresh sage, chopped
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese blend, for layering/topping (cheddar, Gruyère, Pecorino Romano)
For the Walnut Panko Breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1/4 cup California walnuts, finely chopped
- 1 tablespoon butter, melted
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh thyme sprigs, fresh sage leaves, and unpeeled garlic cloves. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the butternut squash for 25-30 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly. Squeeze the roasted garlic cloves from their skins.
⏱️ 30 min•🌡️ 400
- 3
While the squash roasts, toast 1 cup of California walnuts in a dry pan over medium heat for 3-5 minutes, until fragrant. Set aside to cool.
⏱️ 5 min
- 4
In a blender, combine the roasted butternut squash, roasted garlic, toasted walnuts, and 1/2 cup water. Blend until super creamy and velvety. Set aside.
⏱️ 10 min
- 5
In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add finely diced shallots and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 6
Deglaze the pot with 1/4 cup white wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
⏱️ 3 min
- 7
Whisk in the blended butternut squash and walnut cream mixture. Stir in 1 cup half-and-half, 1 teaspoon Dijon mustard, 1/4 teaspoon freshly grated nutmeg, and 1/2 teaspoon lemon zest. Bring to a gentle simmer.
⏱️ 5 min
- 8
Reduce heat to low and gradually add the shredded sharp white cheddar, Gruyère, and Pecorino Romano cheeses, stirring constantly until melted and smooth. Taste and adjust seasonings if needed.
⏱️ 5 min
- 9
Add the cooked small shell pasta and 2 tablespoons chopped fresh sage to the cheese sauce. Stir to combine thoroughly. Season with 1/4 teaspoon black pepper.
⏱️ 3 min
- 10
Transfer half of the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle with half of the reserved shredded cheese blend. Top with the remaining mac and cheese mixture.
⏱️ 5 min
- 11
In a small bowl, combine Panko breadcrumbs, finely chopped California walnuts, and 1 tablespoon melted butter. Sprinkle evenly over the top of the mac and cheese.
⏱️ 3 min
- 12
Bake for 15-20 minutes, or until bubbly and the breadcrumbs are golden brown. Let rest for a few minutes before serving.
⏱️ 20 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Mac and Cheese with Sage and California Walnut Breadcrumbs
Ingredients
For the Roasted Butternut Squash
- 3 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 fresh thyme sprigs
- 6 fresh sage leaves
- 4 garlic cloves, unpeeled
For the Walnut Cream and Cheese Sauce
- 1 cup California walnuts, toasted
- 1/2 cup water
- 2 tablespoons butter
- 2 shallots, finely diced
- 1/4 cup white wine
- 1 cup half-and-half
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon lemon zest
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1/4 cup Pecorino Romano cheese, shredded
For the Mac and Cheese Assembly
- 8 ounces small shell pasta, cooked according to package directions
- 2 tablespoons fresh sage, chopped
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese blend, for layering/topping (cheddar, Gruyère, Pecorino Romano)
For the Walnut Panko Breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1/4 cup California walnuts, finely chopped
- 1 tablespoon butter, melted
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh thyme sprigs, fresh sage leaves, and unpeeled garlic cloves. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the butternut squash for 25-30 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly. Squeeze the roasted garlic cloves from their skins.
⏱️ 30 min•🌡️ 400 - 3
While the squash roasts, toast 1 cup of California walnuts in a dry pan over medium heat for 3-5 minutes, until fragrant. Set aside to cool.
⏱️ 5 min - 4
In a blender, combine the roasted butternut squash, roasted garlic, toasted walnuts, and 1/2 cup water. Blend until super creamy and velvety. Set aside.
⏱️ 10 min - 5
In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add finely diced shallots and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 6
Deglaze the pot with 1/4 cup white wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
⏱️ 3 min - 7
Whisk in the blended butternut squash and walnut cream mixture. Stir in 1 cup half-and-half, 1 teaspoon Dijon mustard, 1/4 teaspoon freshly grated nutmeg, and 1/2 teaspoon lemon zest. Bring to a gentle simmer.
⏱️ 5 min - 8
Reduce heat to low and gradually add the shredded sharp white cheddar, Gruyère, and Pecorino Romano cheeses, stirring constantly until melted and smooth. Taste and adjust seasonings if needed.
⏱️ 5 min - 9
Add the cooked small shell pasta and 2 tablespoons chopped fresh sage to the cheese sauce. Stir to combine thoroughly. Season with 1/4 teaspoon black pepper.
⏱️ 3 min - 10
Transfer half of the mac and cheese mixture to a 9x13 inch baking dish. Sprinkle with half of the reserved shredded cheese blend. Top with the remaining mac and cheese mixture.
⏱️ 5 min - 11
In a small bowl, combine Panko breadcrumbs, finely chopped California walnuts, and 1 tablespoon melted butter. Sprinkle evenly over the top of the mac and cheese.
⏱️ 3 min - 12
Bake for 15-20 minutes, or until bubbly and the breadcrumbs are golden brown. Let rest for a few minutes before serving.
⏱️ 20 min•🌡️ 400