This fall flavored butternut squash mac and cheese recipe is the ultimate comfort food. It’s a healthier, lightened up version of your childhood favorite and everyone is going to love it!
Butternut Squash Mac and Cheese?
I know what you’re thinking….why add butternut squash to your favorite pasta? Here’s a few reasons:
- The butternut squash makes the sauce extra creamy without the use of flour, butter, or heavy cream.
- In addition, you end up using less cheese to achieve the desired cheesy sauce consistency.
- It’s a great way to sneak in a serving of veggies and get extra nutrients.
- Butternut squash gives the sauce a subtle sweetness that is delicious and comforting!
Lightened Up Mac And Cheese
Mac and cheese is a recipe that can take on many different forms. Classic mac and cheese typically starts with a creamy béchamel sauce made from butter, flour, and milk. Then you add cheese, cheese, and more cheese. Totally delicious, but not the healthiest.
This recipe replaces all those calorie dense ingredients with one of fall’s favorite squashes. The result is a decadent and creamy macaroni with a delicious sauce! It’s a gourmet adult version of mac and cheese that kids will love too!
Save this recipe now, make it later!
Butternut Squash Mac & Cheese Ingredients
- Pasta- You can use any shape. I like ones that hold a lot of sauce for this recipe (shells, elbows, cavatappi, rotini). Use any type of pasta as well: regular, whole wheat, gluten-free, bean-based, etc.
- Butternut Squash- you can peel, de-seed, and chop a whole butternut squash or buy pre-cut to save time. You can substitute sweet potato as well.
- Milk of choice- I chose non-dairy oat milk. Any milk you prefer to use is fine. Be sure if you choose non-dairy you use the unsweetened original as the flavored ones will change the taste.
- Cheese- I like to use a combination of cheeses in mac and cheese. Go ahead and use your favorite (extra sharp cheddar, Gouda, gruyere, parmesan, Monterey Jack, Swiss). I recommend buying a block of cheese and grating it yourself. Freshly grated cheese melts better for a cheese sauce.
- Low sodium vegetable broth- or chicken broth, whichever you have on hand. To keep it vegetarian use vegetable broth.
- Aromatics- I pureed sautéed onions and garlic to give the sauce an extra depth of flavor
- Dijon mustard- a small amount adds a slight tanginess and helps round out the flavor
- Worcestershire Sauce- this secret ingredient adds sweet, tangy, savory, and salty flavors to the sauce.
- Spices- I used nutmeg, thyme, and ground black pepper
Nutrition Of Butternut Squash
Butternut squash is naturally low in calories and fat, but packed with nutrients like vitamin C, B6, folate, iron, magnesium, potassium and more. Its rich orange color means it’s high in antioxidants, specifically beta carotene, which the body converts to vitamin A. Vitamin A is essential for eye health, immune function, and regulating cell growth. Butternut squash is also a good source of fiber which helps you feel full and satisfied.
Customize The Recipe!
This butternut squash mac and cheese is delicious as is, but if you want to customize it more here are some great additions:
- Add more veggies! I love adding broccoli to mac and cheese, it would also be great with cauliflower, sautéed spinach or kale, peas, or sautéed zucchini.
- Pack it with protein. Mix in ground beef, chicken, shrimp, lobster (really fancy!), crumbled tofu, beans
- Use fresh herbs. Fresh thyme or sage would be delicious additions.
- Make it spicy! Add Frank’s tabasco, sriracha, or garlic chili paste for spicy additions.
Perfect Dish For the Holidays!
This butternut squash mac and cheese is a great meatless main dish. You can also serve it is a side dish. It’s perfect for a comforting dinner and worthy of adding to your holiday feasts!
Want more comforting recipes? Check out these delicious dishes
- Vegetarian Enchiladas with Sweet Potato & Black Beans
- Hearty Potato, Kale, and White Bean Soup
- Pasta Puttanesca
- Fried Rice
- Hearty Healthy Chili
- Loaded Sweet Potato Nachos
Butternut Squash Mac and Cheese
Ingredients
- 1 Tablespoon olive oil
- ½ medium onion diced
- 1-2 garlic cloves minced
- 4-5 cups butternut squash peeled, de-seeded and cut into 1 inch cubes
- 4 cups low sodium vegetable broth or chicken broth
- ¾ cup milk of choice unsweetened
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon nutmeg
- ¼ teaspoon thyme
- ½ teaspoon ground black pepper or to taste
- 1 lb dried pasta see notes
- 1 cup sharp cheddar cheese shredded
- 1 cup cheese of choice any combination: gruyere, gouda, parmesan, asiago, fontina, swiss, shredded
- ¼ cup panko breadcrumbs
- 1-2 teaspoons olive oil
- paprika
Instructions
- Heat a medium-large pot over medium-high heat. Once hot, add the tablespoon of olive oil. Add the onions and sauté until translucent and just starting to brown, approximately 7-9 minutes. Add the garlic and sauté for 1-2 minutes until fragrant. Place onion and garlic mixture in a small bowl and set aside.
- Add the butternut squash and vegetable broth to the same pot and bring the mixture to a boil. Reduce the heat to a simmer. Simmer for 20-25 minutes or until butternut squash is fork tender. Remove from heat, reserve ½ cup of the vegetable broth. Drain the butternut squash and let cool to room temperature.
- Meanwhile, as the butternut squash is cooking, prepare the pasta. Bring another large pot of water to a boil. Cook the pasta according to the package instructions to al dente. Drain and set aside.
- Preheat the oven to 350°F. Grease a 9x13 baking dish and set aside.
- Once the butternut squash has cooled, add it to a high-speed blender or food processor. Add the onion/garlic mixture, the ½ cup reserved vegetable broth, milk, Dijon mustard, Worcestershire sauce, nutmeg, thyme, and black pepper. Blend until smooth and creamy, adding additional milk or broth if too thick. Taste and adjust seasoning to your liking.
- Place the pureed butternut squash sauce back in the pot you boiled it in. Turn the heat to medium-low to warm. Add 1 ¾ cups of cheese and stir until it has completely melted.
- To a large mixing bowl (or the large pot you boiled the pasta in) add the pasta and sauce and stir well. Pour the pasta into the prepared baking dish and spread evenly.
- In a small bowl, combine the breadcrumbs, olive oil, and paprika. Sprinkle evenly over the mac and cheese. Bake in the oven for 10 minutes. After ten minutes sprinkle the remaining ¼ cup shredded cheese over the top and place back in the oven until the cheese is completely melted on top. Enjoy!
Nutrition Facts
You can use any shape pasta. I like ones that hold a lot of sauce for this recipe (shells, elbows, cavatappi, rotini). Use any type of pasta as well: regular, whole wheat, gluten-free, bean-based, etc. Be sure to cook the pasta to al dente according to the package instructions. The reason is that it will continue to cook in the oven, and you don’t want the pasta to get mushy. Go ahead and use your favorite cheeses (extra sharp cheddar, Gouda, gruyere, parmesan, Monterey Jack, Swiss). I like to use a combination. I recommend buying a block of cheese and grating it yourself. Freshly grated cheese melts better for a cheese sauce. Variations
Add more veggies! I love adding broccoli to mac and cheese, it would also be great with cauliflower, sautéed spinach or kale, peas, or sautéed zucchini. Pack it with protein. Mix in ground beef, chicken, shrimp, lobster (really fancy!), crumbled tofu, beans. Use fresh herbs. Fresh thyme or sage would be delicious additions. Make it spicy! Add Frank’s tabasco, sriracha, or garlic chili paste for spicy additions.
What’s your favorite comforting meal? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
Save this recipe now, make it later!
If you are not already following my blog, please subscribe to Rachel B the RD to have every new post delivered straight to your e-mail box! Sign up below!
