If you have a soft spot for comfort food with a healthy twist, this Butternut Squash Mac and Cheese Recipe is going to win your heart and your taste buds. Creamy and cheesy, yet packed with the natural sweetness and vibrant color of roasted butternut squash, it transforms a classic dish into something wonderfully nourishing and irresistibly delicious. Whether you’re cooking for a cozy family dinner or craving a soul-soothing meal, this recipe strikes the perfect balance between indulgence and wholesomeness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is half the joy of making this dish. Each element plays a special role, creating layers of flavor, luscious texture, and that gorgeous golden hue that makes this mac and cheese so inviting.
- Butternut squash: Roasted to bring out sweetness and a creamy texture that elevates the sauce perfectly.
- Milk: Whole or 2% milk adds richness and silky smoothness to the sauce base.
- Sharp cheddar cheese: Provides that iconic tangy, melty cheesiness central to any mac and cheese.
- Parmesan cheese: Adds a nutty depth and boosts the savory dimension.
- Garlic powder: Brings a gentle warmth that balances beautifully with the squash.
- Onion powder: Enhances complexity without overpowering the other flavors.
- Salt and pepper: Essential for seasoning to perfect harmony.
- Elbow macaroni: The classic pasta shape that holds sauce wonderfully; feel free to swap with your favorite pasta.
- Olive oil or butter: Creates the roux that thickens the sauce while adding richness.
- All-purpose flour: Helps build that velvety, creamy sauce texture.
- Mozzarella cheese (optional): Introduces an extra creamy, gooey layer if you want to take cheesiness up a notch.
- Fresh parsley or thyme: For a lively, herbaceous garnish that brightens the whole dish.
How to Make Butternut Squash Mac and Cheese Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss those beautiful cubes of butternut squash with a drizzle of olive oil, along with a pinch of salt and pepper. Spread them out evenly on a baking sheet so they caramelize nicely as they roast for about 20 to 25 minutes. This roasting step is magic — it brings out the squash’s natural sweetness and creates a soft texture that melts into the sauce later. Let the roasted squash cool slightly before moving on.
Step 2: Cook the Pasta
While the squash is getting perfectly tender in the oven, cook your elbow macaroni in a large pot of boiling salted water. Follow the package instructions until the pasta is al dente, then drain it well. This timing ensures your pasta is ready just as your sauce finishes, making for a smooth, efficient cooking flow.
Step 3: Make the Butternut Squash Sauce
Using a blender or food processor, combine the roasted butternut squash, milk, sharp cheddar, Parmesan, garlic powder, onion powder, and a pinch of salt and pepper. Blend it all until you reach a stunningly smooth and creamy consistency. The squash blends perfectly with the cheeses, creating a vibrant, silky sauce that’s full of comforting flavor and a hint of natural sweetness.
Step 4: Make the Cheese Sauce
In a large skillet or saucepan, heat the olive oil or butter over medium heat. Stir in the flour, whisking constantly for 1 to 2 minutes to form a lightly golden roux — this is the secret to thickening your sauce beautifully! Next, slowly add your blended butternut squash mixture, whisking steadily to avoid lumps. Let it gently simmer for 5 to 7 minutes until thickened to that luscious, creamy perfection. If you love extra creaminess, this is the moment to stir in shredded mozzarella cheese, letting it melt wonderfully into the sauce.
Step 5: Combine the Pasta and Sauce
Add the drained pasta straight into the skillet with your gorgeous butternut squash cheese sauce. Toss everything together so each macaroni piece is fully coated with that rich sauce. Cooking it for another 1 to 2 minutes ensures the flavors meld and the dish heats through evenly, ready to serve piping hot.
Step 6: Serve and Enjoy
Give your Butternut Squash Mac and Cheese Recipe a final taste for seasoning, adjusting salt and pepper if needed. Garnish generously with fresh parsley or thyme for a pop of color and herbal freshness. Serve immediately and prepare to delight in a comforting, satisfying bowl of cheesy goodness with a nutritious twist.
How to Serve Butternut Squash Mac and Cheese Recipe
Garnishes
Brighten up your plate with fresh herbs like parsley or thyme to cut through the richness while adding a subtle, leafy aroma. For extra texture, toasted breadcrumbs sprinkled on top give a crunchy contrast that elevates each bite. Some crispy pancetta or bacon bits can add a smoky crunch if you want to indulge with a savory flair.
Side Dishes
This mac and cheese tastes divine alongside fresh green vegetables like steamed broccoli or sautéed spinach, balancing creaminess with vibrant greens. A crisp, simple salad with lemon vinaigrette also pairs wonderfully, bringing sharpness and lightness to the meal. For something heartier, roasted chicken or pork tenderloin complement the flavors beautifully.
Creative Ways to Present
Thinking outside the bowl? Serve your Butternut Squash Mac and Cheese Recipe in hollowed-out mini pumpkins for a festive autumn twist that’s both pretty and practical. Or layer it into a savory casserole topped with extra cheese and bake till bubbly and golden for a crowd-pleaser. Individual ramekins make for charming single servings, perfect for cozy dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to an airtight container and stored in the refrigerator. The creamy sauce and pasta hold up well, making it just as delicious the next day. Be sure to consume within 3 to 4 days for the best texture and flavor.
Freezing
If you want to keep this delicious comfort food longer, freezing is a great option. Portion out into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain the sauce’s creaminess.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and to revive the creamy texture. If the sauce seems too thick, add a splash of milk to loosen it up. Alternatively, microwave reheating in short bursts with stirring in between works well but take care not to overheat and dry it out.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While elbow macaroni is classic, feel free to use shells, cavatappi, or even penne. The sauce will cling wonderfully to all of them, so choose what you like best or what you have on hand.
Is it possible to make this recipe vegan?
Yes, by swapping the dairy cheeses for vegan cheese alternatives and using a plant-based milk, you can create a delicious vegan version. Roasted butternut squash lends natural creaminess that translates well even in dairy-free forms.
How spicy is this Butternut Squash Mac and Cheese Recipe?
This recipe is mild and comforting, perfect for all ages. However, you can always add a pinch of smoked paprika or cayenne pepper to give a gentle spicy kick if you prefer.
Can I prepare the squash sauce ahead of time?
Definitely. You can blend the butternut squash sauce a day in advance and refrigerate it. Just warm it gently before whisking it into your roux to finish the sauce on cooking day.
What if I don’t have a blender or food processor?
You can mash the roasted butternut squash finely with a fork or potato masher and then whisk in the milk and cheeses by hand. The texture might be slightly chunkier, but it will still be delicious and full of flavor.
Final Thoughts
Once you try this Butternut Squash Mac and Cheese Recipe, it’s sure to become a beloved staple in your kitchen. It perfectly combines creamy comfort and wholesome ingredients, making every bite satisfying and nourishing. So grab your apron, roast that squash, and dive into the cozy magic this dish has to offer — your taste buds will thank you!
Print
Butternut Squash Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Butternut Squash Mac and Cheese is a delightful twist on the classic dish, featuring roasted butternut squash blended into a velvety cheese sauce. Packed with sharp cheddar, Parmesan, and optional mozzarella for extra creaminess, this recipe combines wholesome ingredients to create a flavorful and satisfying meal perfect for cozy dinners.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled, cubed, and roasted
- Olive oil, for tossing
- Salt and pepper, to taste
Sauce Ingredients
- 1 cup milk (whole or 2% preferred)
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (or butter)
- 1 tablespoon all-purpose flour (for thickening)
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
Pasta
- 8 oz elbow macaroni (or any pasta shape you prefer)
Garnish
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized. Let it cool slightly.
- Cook the Pasta: While the squash roasts, cook the pasta according to the package directions. Drain and set aside.
- Make the Butternut Squash Sauce: In a blender or food processor, combine the roasted butternut squash, milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy.
- Make the Cheese Sauce: In a large skillet, heat the olive oil (or butter) over medium heat. Once hot, whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is slightly golden and bubbling. Slowly pour in the butternut squash mixture, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce has thickened. If you prefer a creamier texture, stir in the mozzarella cheese at this point.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet and toss it to coat in the butternut squash sauce. Cook for an additional 1-2 minutes to ensure everything is evenly heated through.
- Serve: Once everything is combined, taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme, if desired. Serve immediately and enjoy!
Notes
- Roasting the butternut squash enhances its natural sweetness and flavor.
- Use whole or 2% milk for a richer sauce, but you can substitute with plant-based milk if preferred.
- Adding mozzarella cheese is optional but adds extra creaminess.
- Adjust seasoning at the end to your taste.
- Make sure to whisk constantly when adding the squash mixture to avoid lumps in the sauce.
- For a smoother sauce, you can strain the squash mixture before adding to the roux.
- Use gluten-free pasta if a gluten-free option is desired.
