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Ingredients
Scale
- 12 ounces shell pasta, cooked to package instructions
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 1/2 cups half & half
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter for the topping
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook shell pasta in salted water until al dente, drain, and set aside.
- Simmer butternut squash, half & half, and vegetable broth until tender, about 10-12 minutes.
- Puree the squash mixture until smooth.
- Melt butter in a pot and whisk in flour to make a roux, then add the squash puree.
- Stir in mustard, garlic powder, smoked paprika, salt, and pepper.
- Gradually add cheeses and stir until melted and smooth.
- Combine pasta with cheese sauce and transfer to the baking dish.
- Mix panko with melted butter and sprinkle over the top.
- Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before serving.
Notes
For extra flavor, consider adding cooked bacon or jalapeños.
Leftovers can be kept in the fridge for up to 3 days.
Reheat in the oven to maintain the crisp topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 15
- Cholesterol: 50