This Butternut Squash Mac and Cheese is unbelievably creamy and packed with flavor from three different cheeses. You’ll love this veggie-filled take on a classic comfort food!
Butternut squash has a sweet, but nutty taste that takes on other flavors really well. That’s why I like to use it in staples like mashed butternut squash or butternut squash chili. It just adds a little extra something that makes my favorite comfort recipes even cozier.
So, of course, I had to make a Butternut Squash version of Mac and Cheese. If you’re not so sure about squash in mac and cheese – I get it. But I’m telling you, this is one of the creamiest, most delicious mac and cheese recipes you’ll ever try.
Why You’ll Love Butternut Squash Mac And Cheese
- Roasting the butternut squash gives the mac and cheese an extra rich flavor.
- This pasta dish is ultra cheesy with three different varieties of cheese in the sauce.
- It’s a great way to add hidden veggies and nutrients to a kid-approved meal.
- The fall flavors make it perfect for your Thanksgiving or Christmas menu.
Let’s Prep Our Ingredients
First, you’ll want to peel and cube the butternut squash. If you need a little help with this step, check out my roasted butternut squash recipe. I explain how I like to peel and cut a butternut squash with helpful photos and tips.
I also *highly* recommend using freshly grated cheese – it makes such a big difference in the texture of the sauce. Pre-shredded cheese has a powder coating to keep it from clumping, but it can also be a bit grainy. Grating your own cheese is a small extra step, but totally worth it.
Want To Cut The Prep Time In Half?
Feel free to use pre-cubed butternut squash in this recipe. This is a great step to use a shortcut since we’ll be roasting and blending the squash into a sauce.
Step By Step Instructions
1: Cut the squash into cubes. Then, toss them with shallots, garlic, olive oil, salt, and pepper. Roast on a baking sheet until the squash is fork-tender. It’s about 30 minutes or so.
2: While the squash roasts, boil your pasta until it’s just al dente. When you finish cooking, drain the pasta and set it aside for now.
3: Transfer the roasted butternut squash cubes to a blender. Add vinegar, onion powder (or garlic powder), nutmeg, and milk. You can also add a little cayenne pepper for some heat.
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4: Blend the mixture until it reaches a smooth and creamy consistency. A food processor or a hand blender will also work if you don’t have a blender. Then, transfer to a bowl.
5: Then, stir the blended butternut squash with the three types of grated cheese until it melts.
6: Prepare the topping by mixing the panko breadcrumbs with a drizzle of olive oil until they’re evenly coated.
7: Combine the cooked pasta with the cheese mixture before placing it in a greased baking dish. Then, top it off with the breadcrumbs and olive oil.
8: Bake it at 400°F until it’s golden brown and crispy on top. Remove from the oven and let it cool slightly before serving. Pair it with a green salad or your favorite roasted vegetable for a complete meal.
Try These Cheesy Variations
Since butternut squash is on the mild side, the sauce gets a ton of flavor from the cheese. I like to use a mix of cheddar, gruyere, and pecorino for a blend of sharp and nutty flavors.
But any melty cheese will work well here, so feel free to go with your favorite varieties. Mozzarella and Brie (with the rind removed) melt beautifully and add a wonderfully creamy texture. Smoked gouda, pepper jack, and extra sharp white cheddar pack a ton of flavor. You really can’t go wrong here.
What’s The Best Pasta for Butternut Squash Mac and Cheese?
Shells are my top choice because the cheese sauce fills up the little scoop of the pasta. They’re also a familiar macaroni and cheese shape that makes this dish feel a little more classic.
Otherwise, the hearty sauce also works well with any tubular pasta like elbow macaroni, cavatappi, or even penne noodles. And if you want to make this dish gluten-free, you can easily replace the pasta. Use a gluten-free option like chickpea or brown rice pasta.
Storage & Reheating
You can keep any leftovers in an airtight container in the fridge for 4 to 5 days. You can reheat the leftovers in a pan or the microwave with a splash of milk to keep the sauce nice and creamy.
If you like this butternut squash mac and cheese, please leave a star rating and a comment. I would love to hear from you! And be sure to check out the full collection of my favorite side dish recipes here at Primavera Kitchen!
Delicious Butternut Squash Meals
Butternut Squash Mac and Cheese
Ingredients
- 1 large butternut squash about 4 cups of peeled and cubed
- 2 shallots roughly chopped, roughly chopped
- 2 cloves garlic peeled
- 0.5 pound shell pasta
- ¼ cup olive oil or melted butter
- 2.5 teaspoons balsamic vinegar
- 1 teaspoon onion powder
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- 1½ cups milk or heavy cream
- 2 ½ cups grated cheddar cheese
- 2 ½ cups grated Gruyere cheese
- ½ cup finely grated pecorino cheese or Parmesan
For the topping
- ¾ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). In a baking dish, toss the cubed butternut squash, chopped shallots, and garlic cloves with ¼ cup olive oil, salt, and pepper. Roast in the oven for 30-40 minutes until the squash is tender.
- While the squash is roasting, cook the shell pasta according to package instructions until al dente. Drain and set aside.
- Once the squash is roasted, transfer the squash, shallots and garlic to a blender or food processor. Add 2.5 teaspoons balsamic vinegar, 1 teaspoon onion powder, ¼ teaspoon nutmeg, and 1½ cups milk. Blend until smooth and creamy.
- In a large bowl, mix the blended butternut squash with 2½ cups grated cheddar cheese, 2½ cups grated Gruyere cheese, and ½ cup finely grated pecorino or Parmesan cheese. Stir until well combined.
- In a large pot, combine the cooked shell pasta with the cheese and squash mixture. Stir until the pasta is evenly coated.
- In a small bowl, mix ¾ cup panko breadcrumbs with 1½ teaspoons extra-virgin olive oil until the breadcrumbs are evenly coated.
- Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the panko breadcrumb mixture evenly on top.
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving. Enjoy your Butternut Squash Mac and Cheese!
Notes
- Be sure the butternut squash is fork tender or it will make the sauce gritty.
- Cook the pasta until it’s just al dente or it will become mushy as it bakes.
- Feel free to add your favorite fresh or dried herbs for even more flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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