Butternut Squash Mac & Cheese
All the amazing cheesiness of regular mac & cheese, plus the warm, fall flavors of butternut squash. This recipe is so delicious.
I’ve seen a lot of versions of butternut squash mac and cheese.
Usually, they replace the cheese entirely for butternut squash. They call it a “healthier” version of mac & cheese.
This isn’t one of those.
Because I don’t think mac & cheese needs to be replaced or made healthier. I think it’s perfectly delicious as is.
Instead, this recipe adds butternut squash to really elevate the flavor. It gives the mac & cheese a burst of warm, fall flavor. It also adds plenty of nutrients, like vitamin C and fiber.
And it’s just a fun spin on a traditional mac.
I love that this recipe is also totally family friendly too. I don’t believe in sneaking or hiding veggies into your kids’ meal - it can create negative associations.
But, I love finding fun and creative ways to use veggies and tell them about it. And this recipe definitely fits that bill.
My (just about) 2 year old loves it. I hope you and yours do too!
Cook the squash
Preheat the oven to 375 F.
Bring a large pot of water to a boil. Add the chopped squash and cook for about 5-10 minutes, until fork tender.
Tip: you can buy butternut squash pre-chopped at many supermarkets. It’s a big time saver! If you’re chopping on your own, don’t worry about chopping uniformly, since the squash is getting blended anyway.
Blend until smooth
Using a slotted spoon, place the butternut squash in a large blender. Add 1/2 cup of the vegetable broth and blend until smooth.
Cook pasta & sauce
Add elbow pasta to the boiling water and cook for about 5-7 minutes. Drain, rinse and pour pasta into a 9x13 baking dish. Set aside.
In the pot, add the olive oil and flour over medium heat. Stir well to create a roux. Add the blended butternut squash to the pot and stir well. Bring to a boil and then turn the heat down to a simmer.
Add the cheddar cheese, 1/4 cup of the grated parmesan cheese, garlic powder, onion powder, salt and pepper to the pot. Stir constantly, until melted and smooth.
Pour sauce over pasta
Pour the sauce over the pasta in the baking dish. Use a wooden spoon to stir so that all of the pasta is evenly covered.
It will look like a lot of sauce for the pasta, but don’t worry. Once it cooks, the sauce cooks down and the pasta absorbs a lot so that it’s just the right amount.
Sprinkle breadcrumbs
In a small bowl, combine breadcrumbs, remaining 1/4 cup parmesan cheese, salt and pepper. Sprinkle on top of the pasta.
Bake in the oven
Bake in the preheated oven for 20-25 minutes, until the top is golden.
Everything else you need to know
Add herbs: Add any fresh or dried herbs you like on top for a little pop of color. I only had dried herbs and added a mix of parsley and chives.
Chopping butternut squash: I highly recommend buying butternut squash pre-chopped when you can! It’s a big time saver. If chopping on your own, peel the squash with a sturdy peeler and then roughly chop. Because the squash is being blended, it doesn’t need to be chopped uniformly.
Storage: Store mac & cheese in an airtight container in the fridge for 3-4 days.
Did you try this recipe?
I hope you love this Butternut Squash Mac & Cheese recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Butternut Squash Mac & Cheese
Ingredients
- 1 1/4 lb butternut squash, roughly chopped
- 1 1/2 cup low sodium vegetable broth, divided
- 12 oz elbow pasta (about 5 cups cooked)
- 1/4 cup olive oil
- 1/4 cup all purpose flour
- 8 oz cheddar cheese, finely chopped or shredded
- 1/2 cup grated parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup breadcrumbs
- Salt
- Pepper
Instructions
- Preheat the oven to 375 F.
- Bring a large pot of water to a boil. Add the chopped squash and cook for about 5-10 minutes, until fork tender.
- Using a slotted spoon, place the butternut squash in a large blender. Add 1/2 cup of the vegetable broth and blend until smooth.
- Add elbow pasta to the boiling water and cook for about 5-7 minutes. Drain, rinse and pour pasta into a 9x13 baking dish. Set aside.
- In the pot, add the olive oil and flour over medium heat. Stir well to create a roux. Add the blended butternut squash to the pot and stir well. Bring to a boil and then turn the heat down to a simmer.
- Add the cheddar cheese, 1/4 cup of the grated parmesan cheese, garlic powder, onion powder, salt and pepper to the pot. Stir constantly, until melted and smooth.
- Pour the sauce over the pasta in the baking dish. Use a wooden spoon to stir so that all of the pasta is evenly covered.
- In a small bowl, combine breadcrumbs, remaining 1/4 cup parmesan cheese, salt and pepper. Sprinkle on top of the pasta.
- Bake in the preheated oven for 20-25 minutes, until the top is golden.
Check out more butternut squash recipes to make this week!
Roasted Butternut Squash Veggie Tacos
These tacos are the most ideal meatless Monday meal. Or taco Tuesday. Or any day. Just trust me and make them, k?
Butternut Squash Pizza Boats
These Butternut Squash Boats give the best of both sweet and savory worlds. They have a delicious sweet, caramelized flavor from the roasted butternut squash, plus a hearty savory taste from the meat sauce. Top that all with delicious, melted cheese, and the combination is incredible.
Cinnamon Roasted Butternut Squash with Maple Glazed Walnuts
This Cinnamon Roasted Butternut Squash with Maple Glazed Walnuts will be one of the most – if not the most! – delicious side dishes at your table this holiday season.
Want to learn more about healthy eating and creating a positive mindset around food and exercise?
Check out All Foods Fit, my membership program with 12 thorough lessons, or check out my e-book, 7 Days to Make All Foods Fit.
NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate