Extra creamy butternut squash mac and cheese is your answer to a satisfying fall and winter weeknight meal. This wholesome & satisfying dinner recipe is meat-free, full of flavor, and makes excellent leftovers! I love using Gruyère cheese and shell-shaped pasta (conchiglie). Kale adds a nutrition punch, but feel free to skip it if desired.
You’ve probably heard of macaroni and cheese made with a cheesy butternut squash sauce before. I was never convinced that sauce, made primarily from a winter squash, could produce the same comforting appeal that classic mac and cheese sauce does.
Squash, you will never be cheese.
However. This sauce is unlike anything I’ve ever had before. It’s different! It’s exquisite! All you taste is a wonderfully creamy, cheesy, garlicky sauce that has a light sweetness with plenty of flavor. Pureed butternut squash replaces the need for endless cups of cheese, butter, and cream. It’s magic… and it just works.
Pour this scrumptious sauce over pasta tossed with kale (if you wish!), and you have a perfectly satisfying fall season meal. It’s also a favorite Thanksgiving menu item served alongside cranberry sauce, sweet potato casserole, and soft dinner rolls. 🙂
This Butternut Squash Mac and Cheese Is:
- Packed with veggies
- Incredibly flavorful with squash, Gruyère cheese, garlic, and a dash of nutmeg (trust me on that one!)
- Creamy & comforting
- Delicious as leftovers
- Freezer-friendly (see recipe Note)
- A healthier alternative to regular mac and cheese
If you love butternut squash, I have a feeling this butternut squash & mushroom puff pastry tart is right up your alley. Fabulous fall and winter appetizer!
Here’s What You Need:
All pretty basic ingredients, right? Note that I forgot the nutmeg in the photo!
Let me walk you through the steps so when it’s your turn to make this dish, you have all the knowledge to make it the best it can be. The first thing you’ll need to do is peel and cube the butternut squash. You need about 4 cups cubed, which is about 1 large or 2 small squash. After you cube the squash, you have to soften it. This next step is important.
My Trick for Making the Butternut Squash Cheese Sauce
Boil, then simmer the squash with milk, vegetable or chicken broth, and garlic. I usually use skim or 1% milk, but any milk (dairy or nondairy) works. Boiling all of these together, instead of boiling the squash in just plain water, is my trick to really infuse the squash with flavor.
All of these ingredients make the base for the cheesy butternut squash sauce.
Meanwhile, prepare the pasta. Cook the pasta just until al dente—or when the pasta is still a little firm. Add the kale (optional) and cook for another minute or two. Drain the pasta and kale, then set aside.
At this point, the butternut squash is fork-tender. Puree the squash mixture (squash and all of the garlic/liquid) in a blender or food processor with a little Greek yogurt, salt, and pepper.
Pour the puree into a very large bowl and stir in the cheese.
What Cheese Do I Use for Butternut Squash Mac & Cheese?
The sauce gets a lot of flavor from the butternut squash and garlic, but the cheese is important, too. Don’t skimp on quality here; go for a nice flavorful cheese like extra sharp white cheddar, smoked gouda or, my favorite, Gruyère. Grate it with a box grater, so it’s soft and fresh. (I love this particular cheese grater.)
Add the pasta. Stir the pasta/kale into the cheese sauce, and then pour everything into a large baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired. Any 9×13-inch or 3 to 4-quart baking dish works here.
Bake for about 25 minutes or until bubbly on the sides. That’s it! As soon as it comes out of the oven, I like to add an extra sprinkle of cheese on top, along with freshly ground black pepper and fresh thyme. All of these extra garnishes are optional.
Other Topping Options
I usually top this butternut squash macaroni and cheese with breadcrumbs and extra cheese before baking, but other tasty options include pepitas (pumpkin seeds), cooked and crumbled bacon, or pine nuts. Have fun with it!
Think of regular mac and cheese, but with a flavorful upgrade. Enjoy slightly sweet butternut squash, a pinch of nutmeg, lots of garlic, and a rich earthy, nutty flavor from Gruyère cheese.
This is a great question! I usually keep the side dishes light, since this is a hearty pasta dish. A simple side salad is all you need, or try steamed green beans, or roasted broccoli.
I love adding a couple big handfuls of kale to this dish, and it’s easy to boil it right in the same pot with the pasta. You can certainly skip it completely, or replace it with chopped broccoli or fresh baby spinach.
Yes, you can stir in a couple cups of cooked chicken, cooked ground beef or turkey, or sliced chicken sausage along with the cooked pasta and sauce.
This recipe is NOT vegan. If you’re looking for a vegan fall dinner recipe, I think you’ll adore this pumpkin chili. It’s unbelievably flavorful, extra hearty, and super satisfying. Readers have loved it.
Creamy Butternut Squash Mac and Cheese
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 9-10
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Extra creamy butternut squash mac and cheese is your answer to a satisfying fall and winter weeknight meal. This wholesome & satisfying dinner recipe is meat-free, full of flavor, and makes excellent leftovers! I love using Gruyère cheese and shell-shaped pasta (conchiglie). Kale adds a nutrition punch, but feel free to skip it if desired.
Ingredients
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk*
- 3 cloves garlic, minced
- 1 pound uncooked small/medium pasta shells (or any shape/variety)
- 1 – 2 cups (70-140g) roughly chopped kale, stems discarded (optional)
- 1/3 cup (80g) plain Greek yogurt*
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
- 2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)*
- optional topping: 1/3 cup (30g) breadcrumbs
- optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. (Feel free to start the pasta, next step, during this time.) You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside.
- Preheat oven to 375°F (191°C).
- Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside.
- Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more.
- Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9×13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
- Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
- Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top.
- Cover and store leftovers in the refrigerator for 5 days.
Notes
- Freezing Instructions: Great freezer recipe! Prepare the recipe through step 5, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 6. Or you can bake, cool, and freeze the baked mac & cheese for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake covered at 350°F (177°C) for 20 minutes or until warmed through.
- Special Tools (affiliate links): Cheese Grater | Blender or Food Processor | Large Glass Mixing Bowl | Rubber Spatula | 9×13-inch Baking Pan, 12-inch Oven-Safe Skillet, or any 3- to 4-quart Baking Dish
- Kale is Optional: I love adding a couple big handfuls of kale to this dish, and it’s easy to boil it right in the same pot with the pasta. You can certainly skip it completely, or replace it with chopped broccoli or fresh baby spinach.
- Milk: Any milk works. I typically use skim or 1%, but any dairy or non dairy milks are fine.
- Yogurt: I always use nonfat Greek yogurt, but low fat or full fat work too. Instead of Greek yogurt, try 1/3 cup of cream cheese or sour cream.
- Cheese: I usually use Gruyère or sharp white cheddar cheese in this recipe, but regular cheddar or even gouda work too. For best flavor, grate it off the block. Pre-shredded cheese is typically a little drier. Feel free to use a little extra for sprinkling on top of the dish before baking.
- Adapted from Cooking Light.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 222
- Sugar: 2 g
- Sodium: 946.1 mg
- Fat: 15.5 g
- Carbohydrates: 12.1 g
- Protein: 10.8 g
- Cholesterol: 32.6 mg
Keywords: butternut squash mac and cheese
This is a fabulous recipe! Perfect for a weekend night or for a casual dinner party. The squash adds a creamy and more complex flavor than traditional Mac & Cheese. I used a whole bunch of red kale – I’d say it’s an essential part of the recipe. On top I took the suggestion of sprinkling on cheese (shredded mozzarella) and my own seasoned breadcrumbs. Also, I used an immersion blender instead of a blender – works fine. Make this – you won’t be sorry!
★★★★★
I loved it ,easy to make. I added turkey apple sausage and celery. Will definitely make again. Thank you
★★★★★
Hi Sally! Absolutely love your all your tips, tricks and baking expertise! I made a few of your baking recipes, my go to’s!! I loved the flavors of this mac and cheese and it’s a recipe I will make again. I think I will avoid the baking and topping, the pasta soaked up a lot of the creamy goodness by the time it browned, so it was a bit dry. Thank you so much for all the treasured ideas and goodies! I now use fried dried strawberries and freeze dried apples in so many things-after making your strawberry cake!
You are a treasure!
Lana
★★★★
I have a bunch of frozen butternut squash from my garden – do you think I should boil that separately first or directly in the milk like you described with fresh?
Hi Daryl, I recommend thawing the frozen squash, then blotting the excess liquid before using it as directed in the recipe.
Thank you so much for this recipe!! My toddler LOVES this, as does the rest of my family! I Have been making it often over the last couple years, and recently started making it in muffin tins and freezing for meal size portions for my little girl. Delicious!!
★★★★★
Hi Sally,
Well I didn’t try cranberries…yet…but, this IS what I did last night.
I’m 80 & wrestling with a hard squash is not for me so… I halved & roasted it. Scooped out & put in blender. Meanwhile, sauted half an onion & 3 garlic cloves.Added most to the blender. I had a box of Criminis. I sliced & added them to the saute pan WITH Marsala wine.After the squash with your additions was blended, I mixed in the mushers. I proceeded with your recipe [only no Kale] & baked…..It was delicious.
Thanks for your recipe, I’ll try cranberries next time….& Kale too. Nancy
Made this last week and just had to come back to say how good it was. My interest was piqued but I was skeptical…I will definitely make it again..it just hit the spot warm and comforting without being too heavy. Thanks, Sally!
Wow, wow! This is a delicious, rich, satisfying dish. I thought 16 oz of pasta was too much and reduced the quantity slightly, but otherwise followed the recipe exactly as written. What an excellent way to get more vegetables into our diet! For those who don’t much care for kale, I think broccoli would be a perfect substitute.
This was one of the best macaroni and cheese recipes I’ve ever made. My boyfriend ate it and loved it even though he hates vegetables. It was a sneaky way to make a dish healthy, yet delicious. I will definitely add this to my regular rotation of dishes. The only thing I changed was that I swapped the kale with spinach. I also recommended this to my sister, who’s fiance also refuses to eat veggies.
Just made this the other night and it was delicious! I added broccoli instead of kale- amazing!
Made this last week for dinner and *almost* fooled my husband that it was regular ol’ mac n cheese! Loooved this recipe, can’t wait to make it again!
I made this once before and it was delicious! Both my picky husband and my toddler loved it. I added some smoked turkey sausage which made it not as healthy 😉 but very good! I was planning to make it again this week and was wondering if you think I could put it all together the night before, then bake it the next day for dinner? Would it still be good?
Oh, definitely! I’ve done it before and baked the next day.
Have made this twice now with sharp cheddar and topped with panko bread crumbs and it is sooooo good! I’m obsessed! Thanks for such a yummy recipe!
OH MY GOODNESS GRACIOUS!! I have been wanting to try this recipe for quite a while now and finally got around to it. I am almost speechless due to the deliciousness! Even my picky dad likes it and declared it “a small little Olive Garden dish!” I only made half of the recipe and used trader joe’s pre-cubed squash. I used spinach instead of kale and used sharp cheddar and parmesan cheese. I sprinkled the dish with some extra cheese, italian breadcrumbs, panko breadcrumbs, and some dried parsley before baking. It is also very good when you add some chicken and frizzled onions! Thanks for another mind-blowing recipe Sally! You are incredibly amazing!
PS: I made your sky high apple pie muffins this morning and they were also phenomenal!
Found this recipe last minute but all I happened to have on hand was a canned Butternut Squash Bisque, so I gave it a shot…delicious!! I just browned some garlic in a little oil, added the soup (which has the broth and milk already added), then added the cheese/pasta per the recipe. I’m sure the full squash version is even better but this was an easy and tasty alternative for a quick Tuesday night dinner after work! Thank you for the inspiration, I will definitely be making the full version when I have a little more time! Bonus: it still made enough for dinner for three plus lunch the next day!!
My husband and I made this last night and it was so so so good! I kid you not, we were both skeptical. In fact, I kept saying, “Don’t think of this as butternut mac and cheese, think of this as a completely different dish that happens to have macaroni, cheese, butternut, etc.” But it turned out better than we could have ever imagined! This recipe is a keeper. Thank you!
Hey Sally!
Do you think I could substitute the butternut squash with a mixture of carrots and parsnips? Sadly squash is out of season where I live…
I’m sure that would work!