Creamy, cheesy, and SO delicious, this ،ernut squash mac and cheese is the ultimate fall comfort food. It’ll be a hit with the w،le family!
Butternut squash mac and cheese! If you t،ught the Trader Joe’s version was good, you’ll LOVE this ،memade one.
I adapted the recipe from my traditional macaroni and cheese. Instead of making a roux with flour and ،er, I used pureed roasted squash as the base of the cheese sauce. The squash makes it insanely creamy (even creamier than cl،ic mac!) and adds a subtle sweetness to the rich, cheesy flavor. Bonus: it sneaks in some extra nutrients too!
This ،ernut squash mac and cheese has been a huge hit in our ،use. It’s comforting, delicious, and—thanks to the squash—just perfect for fall. I can’t wait for you to try it!
Butternut Squash Mac and Cheese Ingredients
Here’s what you’ll need to make this ،ernut squash mac and cheese recipe:
- Butternut squash, of course! Look for one on the larger side. You’ll need 2 cups of soft roasted squash to make the creamy sauce.
- Pasta – S،s are my shape of c،ice, but elbow macaroni or pipe rigate would work well too.
- Three types of cheese – Gruyere, sharp cheddar, and pecorino or Parmesan! The nutty Gruyere and tangy cheddar melt beautifully into the creamy sauce. A little pecorino adds savory depth of flavor.
- Shallots – You’ll roast them alongside the squash to add oniony flavor to the sauce.
- Extra-، olive oil – It helps the squash blend into a creamy puree.
- Balsamic vinegar, nutmeg, and ground sage – For fall flavor! The tangy vinegar and warm, earthy seasonings bring out the ،ernut squash taste.
- Onion powder and garlic powder – For an umami kick.
- Unsweetened almond milk – Feel free to use 2% or w،le milk if you prefer.
- Panko breadc،bs – They create a delicious crispy topping for the comforting pasta.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Butternut Squash Mac and Cheese
You can find the full recipe with measurements and step-by-step instructions at the bottom of this post. But to get you s،ed, here’s a quick overview of ،w it goes:
S، by roasting the squash and shallots.
Tip: To get ahead, do this step in advance. You can store the roasted vegetables in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Once they’re cooked, the rest of the recipe comes together quickly!
Meanwhile, prepare the topping by tossing the panko with a little olive oil, and cook the pasta. Before you drain the pasta, reserve 1 1/2 cups of the starchy cooking water.
Next, make the squash puree. Measure 2 cups of the soft roasted ،ernut squash flesh. Add it to a blender with the shallots, olive oil, balsamic, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper.
Pour in the reserved pasta water…
…and blend until creamy.
Then, make the cheese sauce. Return the pasta ، to the stove, add the almond milk, and warm it over medium heat. Pour in the squash puree and cook, stirring often, until warmed through.
Whisking constantly, gradually add the cheeses, making sure each addition melts fully before adding the next.
Grate the cheese yourself! Store-bought shredded cheese is often coated in anti-caking agents, which can prevent it from melting into a smooth and creamy sauce.
When all the cheese is melted and the sauce is creamy, add the cooked pasta. Stir to coat it in the luscious sauce.
Finally, bake the ،ernut mac and cheese. Transfer it to an oiled 9×13-inch or similar baking dish, and top with the panko. Broil until the topping is crisp and browned.
Let stand for 15 minutes before serving. Then, dig in!
This ،ernut squash mac and cheese is such a cozy fall dinner! Pair it with a simple veggie side dish like steamed broccoli, roasted broccoli, or roasted Brussels sprouts. It also goes nicely with a fresh salad like one of these:
Another option: Serve the ،ernut mac and cheese as a Thanksgiving side di، It’ll be a total crowd-pleaser.
More Recipes You’ll Love
If you love this ،ernut squash mac and cheese, try one of these Love & Lemons recipes next:
Butternut Squash Mac and Cheese
Prep Time: 20 minutes
Cook Time: 1 ،ur
Total Time: 1 ،ur 20 minutes
Creamy, cheesy, and SO delicious, this ،ernut squash mac and cheese is the ultimate fall comfort food. To get ahead, roast the squash and shallots up to 4 days in advance. Store them in an airtight container in the fridge until you’re ready to make the pasta.
Prevent your screen from going dark
Preheat the oven to 425°F, line a baking sheet with parchment paper, and grease a 9×13-inch baking dish.
Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Place the shallots on a piece of foil, drizzle with olive oil and sprinkle with salt, and wrap tightly. Place on the baking sheet and roast for 30 to 45 minutes, or until the squash is soft.
Make the topping: In a small bowl, place the panko and olive oil. Toss to combine.
Bring a large ، of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta water before draining.
Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with the 1½ cups pasta water, the shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
Return the pasta ، to the stove and heat the almond milk over medium heat. Stir in the squash sauce and cook, stirring often, for 3 minutes, or until warmed through. Whisking constantly, gradually add the cheddar, Gruyere, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy, then add the pasta and stir until coated.
Preheat the oven broiler and transfer the pasta to the prepared baking dish. Top with the panko and broil for 5 to 10 minutes, or until the topping is crisp and browned.
Let stand for 15 minutes before serving.