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Craving comfort food? Butternut squash mac and cheese is the perfect dish for you. This creamy, cheesy pasta combines the classic flavors of mac and cheese with the sweet, nutty taste of roasted butternut squash. It’s a cozy meal that’s easy to make and packed with flavor.
You’ll love how the butternut squash adds a rich, velvety texture to the sauce without using tons of heavy cream. Plus, it’s a great way to sneak some extra veggies into your diet. Ready to give it a try? Let’s dive into this delicious fall favorite!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make butternut squash mac and cheese:
- 1 medium butternut squash, cubed
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese, shredded
- 1/2 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Can’t find some ingredients? Try these swaps:
- Use frozen butternut squash cubes to save time
- Swap elbow macaroni for any short pasta shape you like
- Try Gouda or Gruyere instead of cheddar for a different flavor
- Use plant-based milk and cheese for a dairy-free version
For extra flavor, you can add:
- Crispy bacon bits
- A sprinkle of nutmeg
- A handful of fresh sage leaves
Remember, you can adjust the amounts to suit your taste. Don’t be afraid to experiment!
Butternut Squash Mac and Cheese Instructions
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut a medium butternut squash in half lengthwise. Scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash cut-side down on the baking sheet. Roast for 40-50 minutes until soft. Let it cool slightly, then scoop out the flesh.
While the squash roasts, cook 16 oz of elbow macaroni according to package directions. Drain and set aside.
In a large pot, melt 1/2 cup butter over medium heat. Add 1/4 cup flour and whisk for a minute.
Slowly pour in 2 cups of milk, whisking constantly to create a smooth sauce. Add 3 cups shredded sharp cheddar cheese and stir until melted.
Mix in the roasted squash, 1 tsp garlic powder, and 1 tsp onion powder. Blend until smooth and creamy.
Combine the cheese sauce with the cooked pasta. Season with salt and pepper to taste.
Pour the mixture into a greased 9×13-inch baking dish. Bake for 15-20 minutes until hot and bubbly.
Let it cool for a few minutes before serving. Enjoy your creamy, comforting butternut squash mac and cheese!
Tips, Tricks & Storing
Making butternut squash mac and cheese can be easy and fun. Here are some tips to help you get the best results:
Use pre-cut squash to save time. You can find it in many grocery stores near the fresh produce.
Roast the squash first for extra flavor. This brings out its natural sweetness.
Add a splash of milk when reheating leftovers. This keeps the dish creamy and prevents it from drying out.
Try mixing in some crispy bacon bits or toasted breadcrumbs for added crunch.
To store your mac and cheese, put it in an airtight container. It will stay good in the fridge for up to 3 days.
Want to save it for later? Freeze individual portions. This makes for quick and easy meals on busy days.
When you’re ready to eat, thaw frozen portions in the fridge overnight. Then reheat in the microwave or oven until hot.
For a healthier twist, try using whole grain pasta instead of regular. It adds fiber and nutrients to your meal.