Creamy Butternut Squash Mac and Cheese – Sally’s Baking Addiction

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 around 4 cups cubed, which 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

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 non dairy) works. Boiling all of these together, instead of boiling the squash in just plain water, is my trick to really begin infusing 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!

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.

Print

Creamy Butternut Squash Mac and Cheese

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  Author: Sally
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  Prep Time: 45 minutes
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  Cook Time: 25 minutes
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  Total Time: 1 hour, 10 minutes
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  Yield: serves 9-10
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  Category: Dinner
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  Method: Cooking
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  Cuisine: American

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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.

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Instructions

1. 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.
2. Preheat oven to 375°F (191°C).
3. 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.
4. 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.
5. 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.
6. Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
7. 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.
8. Cover and store leftovers in the refrigerator for 5 days.

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Notes

1. 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.
2. 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
3. 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.
4. Milk: Any milk works. I typically use skim or 1%, but any dairy or non dairy milks are fine.
5. 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.
6. 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.
7. 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