Butternut Squash Mac and Cheese is my favorite way to enjoy comfort food with a healthy twist. It’s creamy, cheesy, and full of that rich, slightly sweet flavor from the roasted squash. I love how it gives the dish a velvety texture and golden color—plus a little extra nutrition without sacrificing taste.

Why I Love This Recipe

I love this recipe because it’s cozy, satisfying, and just a bit more nourishing than traditional mac and cheese. The butternut squash blends perfectly with the cheese sauce, making it silky smooth with a subtle hint of sweetness. It’s a great way for me to sneak more veggies into my meal, and even the pickiest eaters never complain.

Ingredients

2 cups peeled, cubed butternut squash
1 tablespoon olive oil
Salt and pepper, to taste
8 oz elbow macaroni or pasta of choice
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella or Gruyère
¼ teaspoon garlic powder
¼ teaspoon mustard powder (optional, for depth)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the oven to 400°F and toss the butternut squash cubes with olive oil, salt, and pepper. I spread them on a baking sheet and roast for about 25 minutes until they’re soft and golden.
While the squash roasts, I cook the pasta according to the package instructions, then drain and set it aside.
Once the squash is done, I blend it with ½ cup of milk until smooth. If I want a shortcut, I sometimes use canned or pre-pureed squash.
In a large saucepan, I melt the butter over medium heat, then whisk in the flour to form a roux. I cook it for about a minute to get rid of the raw flour taste.
I slowly whisk in the remaining 1½ cups of milk and bring it to a gentle simmer until it thickens.
I stir in the pureed squash, garlic powder, mustard powder, and both cheeses until everything is melted and creamy.
I fold in the cooked pasta and mix until it’s completely coated. Then I taste and adjust the seasoning before serving.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Make it gluten-free: I use gluten-free pasta and swap the flour for a gluten-free blend.
Add protein: Grilled chicken, ground turkey, or chickpeas make this a full meal.
Mix in greens: A handful of sautéed spinach or kale stirred in at the end adds color and nutrients.
Make it baked: I pour everything into a casserole dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15 minutes until bubbly and golden.
Try different cheeses: I mix in a little Parmesan, Gouda, or Fontina for a flavor twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk and warm it on the stove or in the microwave until creamy again. It freezes well too—I just let it thaw overnight in the fridge and reheat gently.

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash and it works great. I just steam or microwave it until soft before blending.

Is this recipe kid-friendly?

Absolutely. The cheese and creamy texture make it super kid-approved, and they usually don’t even notice the squash.

Can I make this dairy-free?

Yes, I’ve made it with plant-based milk and dairy-free cheese, and it turns out creamy and delicious.

Do I have to roast the squash?

Roasting adds flavor, but if I’m short on time, I steam or boil the squash and still get a great result.

What’s the best pasta to use?

I like elbow macaroni, shells, or cavatappi because they hold the sauce well. Any short pasta will work fine.

Conclusion

Butternut Squash Mac and Cheese is the ultimate balance of comfort and nutrition. It’s creamy, cheesy, and full of flavor—but with a veggie-packed twist that makes it feel just a little better for me. Whether I serve it as a side or the main event, it’s always a hit at the table.

Butternut Squash Mac and Cheese

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Author: Linda
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Main Course or Side Dish
Method: Roasted, Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Butternut Squash Mac and Cheese blends cozy comfort with a wholesome twist. Roasted butternut squash brings a natural sweetness and velvety texture to a creamy cheese sauce, making this dish as nourishing as it is indulgent. Whether served as a vegetarian main or a hearty side, it’s a kid-friendly, veggie-packed recipe perfect for busy weeknights or cozy dinners.

Instructions

Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until soft and golden.
Cook pasta according to package instructions. Drain and set aside.
Blend roasted squash with ½ cup of the milk until smooth.
In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux; cook for 1 minute.
Gradually whisk in remaining 1½ cups of milk and simmer until thickened.
Stir in squash purée, garlic powder, mustard powder, and cheeses. Stir until melted and smooth.
Fold in cooked pasta and mix until fully coated. Adjust seasoning and serve warm.

Notes

Gluten-free option: Use gluten-free pasta and flour.
Add protein: Stir in cooked chicken, ground turkey, or chickpeas.
Add greens: Mix in sautéed spinach or kale for extra nutrition.
Make it baked: Transfer to a casserole dish, top with breadcrumbs and cheese, and bake at 375°F for 15 minutes.
Try new cheeses: Fontina, Parmesan, or Gouda make great mix-ins.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat: Add a splash of milk and warm gently on the stove or in the microwave.