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- 1 medium butternut squash, peeled and cubed - 8 ounces elbow macaroni - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - 3 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup milk (dairy or non-dairy) - Salt and pepper to taste - 1/2 cup panko breadcrumbs - 2 tablespoons melted butter - Fresh parsley for garnish Butternut squash is the star of this dish. It brings natural sweetness and a creamy texture. I love using it because it transforms the mac and cheese into something special. You will need elbow macaroni for the base. This pasta shape holds the cheese sauce well. A small onion and garlic add great flavor when sautéed in olive oil. Dried thyme and paprika give warmth to the dish. Vegetable broth helps to cook the squash and blend all the flavors together. For creaminess, we add milk and sharp cheddar cheese. The cheese melts beautifully, making the sauce rich and savory. Don’t forget salt and pepper for taste. Panko breadcrumbs give a nice crispy topping. Finally, fresh parsley adds color and a hint of freshness. Gather all these ingredients to make the best butternut squash mac and cheese! {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Cook elbow macaroni according to package instructions. Start by getting your oven hot. This helps the mac and cheese bake evenly. While the oven warms, boil water for the macaroni. Cook it until it's just a bit firm. This keeps the pasta from getting mushy later. Once done, drain the macaroni and set it aside. - Sauté onion and garlic in olive oil. - Add butternut squash and vegetable broth, and simmer. In a big pot, heat the olive oil over medium heat. Add the chopped onion and let it cook until it turns clear. This usually takes about five minutes. Then, add the minced garlic and let it cook for one more minute. This makes it smell great! Now, toss in the cubed butternut squash along with the vegetable broth. Cover the pot and let it gently boil for about 15 to 20 minutes, or until the squash is soft. - Puree the squash mixture until smooth. - Stir in milk and cheddar cheese. Once your squash is tender, use an immersion blender to mix it until it's smooth. If you don’t have one, a regular blender works too. Just be careful when transferring hot food! After it’s smooth, stir in the milk and shredded cheddar cheese. Keep stirring until the cheese melts into the sauce. Season with salt and pepper to your taste. - Fold in macaroni and transfer to baking dish. - Top with panko and bake until golden. Next, gently mix the cooked macaroni into the cheese sauce. Make sure every piece of pasta is coated well. After that, pour the mix into a greased baking dish. In a bowl, mix panko breadcrumbs with melted butter. Sprinkle this mix over the top of the mac and cheese. Bake it in your preheated oven for about 20 to 25 minutes. You want the top to be golden and bubbly. Enjoy every comforting bite! To get a creamy texture, focus on the butternut squash. When you cook it, make sure it’s tender. A smooth puree mixes well with cheese and milk. I recommend using sharp cheddar cheese. It adds a rich flavor that pairs well with the squash. You can also blend in some mozzarella for creaminess. This combo gives a nice balance of taste and texture. If you want dairy-free options, use almond or oat milk instead of regular milk. For cheese, try vegan cheddar shreds. They melt well and keep the dish creamy. Need gluten-free options? Use gluten-free elbow macaroni. It works just as well and keeps the dish enjoyable for everyone. Serve this dish with a side salad. A fresh green salad brightens the meal. You can also add roasted veggies for extra flavor. For presentation, use individual bowls. Sprinkle extra cheese and fresh parsley on top. This makes it look great for guests and family alike. Pro Tips Use Fresh Butternut Squash: For the best flavor and texture, opt for fresh butternut squash instead of canned puree. Fresh squash adds a delightful sweetness and creaminess to the dish. Customize Your Cheese: While sharp cheddar is delicious, feel free to mix in other cheeses like Gruyère or mozzarella for different flavors and creaminess levels. Add a Kick: If you enjoy a bit of heat, sprinkle in some cayenne pepper or red pepper flakes to the butternut squash sauce for an extra layer of flavor. Texture Variation: For a heartier dish, consider adding cooked spinach or sautéed mushrooms to the macaroni before baking. This not only enhances the flavor but also adds nutritional value. {{image_2}} You can easily boost the nutrition of butternut squash mac and cheese. Adding spinach or kale gives it a green touch. Both greens offer vitamins and minerals that are great for health. Using different types of squash can also change the flavor and texture. Acorn squash or pumpkin can work well. Each squash brings its own taste, making the dish unique. To spice things up, try adding chili powder or mustard powder. These spices can make your mac and cheese more exciting. A little heat can enhance the creaminess of the sauce. Mixing in cooked proteins like chicken or sausage can turn this dish into a full meal. Adding protein can make it heartier. You can use leftover rotisserie chicken or sautéed sausage for extra flavor. You can make this dish vegan or vegetarian easily. For a vegan version, swap the cheese and milk for plant-based options. Nutritional yeast can add a cheesy flavor without dairy. For a low-carb option, consider using cauliflower instead of pasta. Riced cauliflower can give you a similar texture with fewer carbs. This adjustment makes the dish lighter but still comforting. To store leftovers of butternut squash mac and cheese, place it in an airtight container. Make sure it cools to room temperature before sealing it. This helps keep the dish fresh and tasty. For best flavor and texture, eat the leftovers within three days. Reheat it gently in the oven or microwave until warm. If you want to freeze butternut squash mac and cheese, let it cool completely first. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the dish will expand when frozen. To reheat, thaw it in the fridge overnight. Then, bake it in the oven at 350°F (175°C) until heated through, about 20-25 minutes. In the fridge, butternut squash mac and cheese lasts about three to four days. If you freeze it, it can last up to three months. Always check for signs that it has gone bad. If you see mold or notice an off smell, it’s best to toss it. Keeping track of how long it has been stored helps ensure your meal is safe and delicious. Yes, you can prepare Butternut Squash Mac and Cheese ahead of time. First, follow the recipe up to the baking step. After mixing the pasta with the sauce, transfer it to a greased baking dish. You can cover the dish tightly with plastic wrap or foil. Store it in the fridge for up to two days. When ready to bake, remove the cover and heat the oven to 375°F (190°C). Bake as directed, adding a few extra minutes if it’s cold. Butternut Squash Mac and Cheese offers health benefits. Butternut squash is rich in vitamins A and C. It also contains fiber, which helps digestion. The cheese provides protein and calcium. You can use non-dairy milk for a lighter option. This dish can be a great way to enjoy comfort food while still eating healthy. Yes, you can use various types of pasta. Whole wheat pasta adds more fiber. Gluten-free pasta is a good choice for those with sensitivities. You can also try shapes like penne or shells. Just follow the cooking time on the package. Make sure to cook the pasta until it is al dente for the best texture. If your sauce is too thick, don't worry! You can easily fix it. Gradually add more milk or vegetable broth, stirring as you go. This will help reach your desired consistency. If you prefer a thinner sauce, add a little at a time until it feels right. Just remember to heat it gently to keep it creamy and smooth. In this blog post, I outlined how to make butternut squash mac and cheese. We covered the necessary ingredients, step-by-step instructions, helpful tips, and storage methods. You can make this dish healthier by adding greens or altering the cheese. Remember, storing leftovers correctly keeps them tasty and fresh. This delicious recipe is great for sharing with family and friends. Try it out, and you’ll enjoy a comforting meal that everyone will love.

Butternut Squash Mac and Cheese

A creamy and comforting mac and cheese dish made with butternut squash for a delicious twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 8 ounces elbow macaroni
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 3 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk (dairy or non-dairy)
  • to taste salt and pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium pot, cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
  • In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic, thyme, and paprika, cooking for an additional minute until fragrant.
  • Add the cubed butternut squash and vegetable broth to the saucepan, bringing it to a simmer. Cover and cook for about 15-20 minutes, or until the squash is tender.
  • Once the squash is cooked, use an immersion blender to puree the mixture until smooth. If necessary, transfer it to a regular blender for a creamy consistency and return it to the pot.
  • Stir in the milk and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
  • Fold in the cooked macaroni, ensuring it’s evenly coated with the butternut squash sauce.
  • Transfer the mac and cheese to a greased baking dish. In a separate bowl, combine panko breadcrumbs with melted butter, then sprinkle it evenly over the mac and cheese.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
  • Remove from the oven and garnish with freshly chopped parsley before serving.

Notes

Serve in individual bowls with a sprinkle of extra cheese and fresh herbs on top for a beautiful finish.
Keyword butternut squash, comfort food, mac and cheese