Butternut Squash Mac n’Cheese

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You loved our Butternut Squash Pasta Sauce, so I thought I’d take it up a notch and make a Butternut Squash Mac and Cheese! This delicious supper recipe is the ultimate in fall comfort food.

A yummy fall comfort food, this Butternut Squash Mac and Cheese is the ultimate in healthy comfort food

Butternut Squash Mac and Cheese Recipe

Ever since my dad got into gardening, I have been spoiled with lots of spaghetti squash and butternut squash every fall.

The bevy of squashes has led to a fair amount of experimentation – because mashed squash gets boring, real quick! I’ve used it in muffins, smoothies and even in our homemade pizza sauce.

The pizza experiment was so tasty, I wanted to come up with another recipe that resulted in that amazing earthy-nutty-creamy-salty flavor combination. Why there are not more recipes taking advantage of the delicious combo that is squash and cheese is beyond me.

This simple squash pasta recipe comes together in under an hour – with the majority of that time spent roasting the squash. I’ve also found that I can steam cook my squash in my Instant Pot (Manual for 7 minutes), and you can always roast the squash the day before to cut down on prep time. Do what works for you.

My daycare kids loved this super cheesy macaroni and cheese recipe and were none the wiser that they were each getting a full serving of vegetables along with their beloved mac & cheese. You could add even more veggies by tossing in some chopped peppers, broccoli, or stirring in some sauteed greens.

The best part about this recipe (other than how easy it is to make) is how indulgent and satisfying it tastes while having some sneaky healthy attributes. Comfort food that you can feel good about indulging in? That’s my kind of meal!

Ingredients for Butternut Squash Mac and Cheese

  • 3 Tablespoon olive oil
  • 1 1/2 cups butternut squash
  • 1 small yellow onion, chopped
  • 2-3 Tablespoons garlic, minced or chopped
  • 2 sprigs thyme
  • 3 leaves sage
  • 1 cup broth (chicken or vegetable)
  • 1/2 cup milk (can use soy milk)
  • 1 cup cheese, grated or chopped
  • 2 cups uncooked macaroni noodles
  • Salt and pepper, to taste

Tip: the squash and garlic add extra dimensions of flavor, but you can also add a couple teaspoons of your favorite spice blend or paprika to add a bit more flavor. I also like to add chopped peppers, broccoli and sauteed spinach to bump up the veggie servings.

Kitchen Tools You May Find Helpful

  • Sharp kitchen knife
  • Measuring cups and spoons
  • Cookie sheet
  • Silicone baking mat
  • Cheese Grater
  • Pastry brush
  • Stockpot
  • Colander
  • Spatula

How to Make X

Preheat oven to 350F

Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).

Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.

Scoop the butternut squash out of the skin and place in a large bowl.

Heat the remaining olive oil in a large stockpot over medium heat.

Add the garlic, onion and herbs.

Sautee until the onion is translucent, then add 1 1/2 cups of the squash and stir well.

Thin the solution out with broth and allow it to come to a boil.

Meanwhile, cook the macaroni according to package directions.

Use an immersion blender to puree the butternut squash mixture.

Add the milk & cheese and cook for another 2 minutes, stirring frequently.

Stir in the cooked & drained macaroni and stir to coat with the butternut squash-cheese mixture.

Serve hot.

 

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Butternut Squash Mac n’Cheese

Butternut Squash Mac n’Cheese

Ingredients

  • 3 Tablespoon olive oil
  • 1 1/2 cups butternut squash
  • 1 small yellow onion, chopped
  • 2-3 Tablespoons garlic, minced or chopped
  • 2 sprigs thyme
  • 3 leaves sage
  • 1 cup broth (chicken or vegetable)
  • 1/2 cup milk (can use soy milk)
  • 1 cup cheese, grated or chopped
  • 2 cups uncooked macaroni noodles
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350F
  2. Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
  3. Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
  4. Scoop the butternut squash out of the skin and place in a large bowl.
  5. Heat the remaining olive oil in a large stockpot over medium heat.
  6. Add the garlic, onion and herbs.
  7. Sautee until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
  8. Thin the solution out with broth and allow it to come to a boil.
  9. Meanwhile, cook the macaroni according to package directions.
  10. Use an immersion blender to puree the butternut squash mixture.
  11. Add the milk & cheese and cook for another 2 minutes, stirring frequently.
  12. Stir in the cooked & drained macaroni and stir to coat with the butternut squash-cheese mixture.
  13. Serve hot.

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This butternut squash mac and cheese recipe is the ultimate in healthy comfort foods and is the perfect fall meal when you need a bit of indulgence.

For more delicious squash recipes, check out our Roasted Butternut Squash Soup or our Butternut Squash Spaghetti Sauce.

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