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Home Recipes Main Dishes Meatless
★★★★★ 5 from 4 Reviews

Butternut Squash Mac and Cheese

30 min
VG Vegetarian
Avatar by: Lindsay Grimes
September 19, 2019 (Updated: December 9, 2021)
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This is a side view of a blue pot filled with mac and cheese. A wooden spoon is scooping up some noodles and leaning against the side of the pot. Text overlay reads "butternut squash mac & cheese 30 min dinner!"
This is an overhead image of a pot filled with cheesy macaroni noodles. A wooden spoon is scooping up some noodles and leaning against the side of the pot.
Butternut Squash Mac and Cheese is an easy and delicious family dinner. Use up your squash and add a fun new flavor to your favorite mac!

Last week I decided I wanted to double down on family friendly meals. I wanted to make something that was delicious for EVERYONE. Something that incorporated one of my kids’ favorite meals (hello mac and cheese) but maybe added a slightly new flavor to it and push their little tastebuds a bit. 

OMGEEZ you guys. The reaction I got from this recipe was unreal. The enthusiasm! The happiness! My son sat down at the table and exclaimed that it was his most favorite thing I’ve ever made.

So basically, it was a major dinner win and I can’t stop thinking about the next time I’m going to make this butternut mac!

Butternut Squash Mac and Cheese

It’s going to be your new favorite dinner!

Quick and easy. It’s a 30 minute diner and for the most part things are pretty hands off! There’s some boiling, there’s some blending and mixing. I file this recipe under one of those easy weeknight dinners you can do when you have minimal energy left.

Super flavorful. The butternut squash gives this recipe so much flavor! It adds a fun, unexpected sweetness to this mac and cheese.

The ultimate comfort food! I mean, does it get better than mac and cheese? It’s a cozy, comforting dish!

Deliciously seasonal! Butternut squash is seasonal and every fall/ winter I’m bound to have some some stashed away in my pantry. Buy it pre-cubed, or cut it yourself!

This is a side view of a wooden spoon lifting butternut squash mac and cheese form a blue pot. The pot is filled with more mac and cheese and sits on a white counter.

Ingredients for Butternut Squash Mac and Cheese

  • butternut squash cubes
  • vegetable broth
  • garlic
  • heavy cream
  • shredded cheddar cheese
  • shredded mozzarella
  • salt
  • macaroni pasta
  • sage and cracked ground pepper

How to Peel and Cut Butternut Squash

Cut the top stem end off the squash. Hold on to the larger bell part of the squash and use a vegetable peeler to peel and discard the outer skin.

After the skin is discarded, cut the neck of the butternut squash into rounds and then cut into smaller cubes.

When you get to the bell end of the squash, scoop out and discard the seeds. Cut the bell in half and place it flat-side down on the cutting board. Cut into half moon pieces and then into smaller cubes.

How to Make Butternut Squash Mac and Cheese

Place three cups of cubed butternut squash in a pot along with the broth and garlic over high heat. Place the lid on the pot and bring to a boil. Turn the heat down to medium-low and continue to simmer for 15 minutes.

While the squash is boiling, cook your pasta according to package directions. 

Once the butternut squash is easily pierced with a fork, pour the broth and butternut mixture into a high powered blender along with the cream, cheddar, mozzarella, and salt. Blend until smooth. 

Drain the pasta and place back into the pot. Pour the smooth cheesy butternut sauce on top and mix until coated. 

Divide the pasta into bowls and add garnish.

Fry the sage leaves in avocado oil for about 1 minute each side until deep green and crisp. Add the fried sage on top of the mac and cheese along with some freshly ground pepper.

  • This is a side view looking into a pink bowl filled with butternut squash mac and cheese. The mac and cheese is topped with fried sage, ground pepper, and shredded cheese. The bowl sits on a white counter.

What if my sauce is too thick?

The best thing you can do is reserve some pasta water to thin out the sauce in case it gets a bit too thick. The cheesy sauce is absolutely amazing and glossy when it’s fresh but can thicken up as it sits.

If you didn’t save any pasta water, just add a splash of milk or cream to thin it out.

Variations & Substitutions

Swap the butternut squash. I used butternut squash, as the title indicates. You can definitely sub in some pumpkin or sweet potato instead of butternut squash. Use whatever you have on hand and have fun switching it up!

Add some breadcrumbs. I like the ease of scooping it straight from the pot into bowls but if you want to add an extra crunch to the top, opt for panko breadcrumbs on top. Or, crush up some pistachios, almonds, walnuts or hazelnuts for a nutty crunch on top!

Add bacon. Um, is this even a suggestion? Cook up some bacon and cut it into bits. Fold it into that cheesy goodness for a next level dinner.  

Storing & Reheating Butternut Squash Mac and Cheese

Leftovers can be stored in an airtight container in the fridge. You can also freeze the mac and cheese in an airtight container in the freeze for three months.

Reheating can be a little tricky because it can get a little dehydrated every time you pop it in the oven. To keep the creaminess after you reheat it, add a tablespoon of butter or a splash of cream to the bowl to get the moisture back into the dish.

This is a side view of a blue pot filled with mac and cheese. A wooden spoon is scooping up some noodles and leaning against the side of the pot.

More pasta dishes to try:

If you love pasta dishes as much as me, you have got to try this sautéd scallops and asiago pesto pasta, grilled summer veggie pasta salad, this grilled peach and asparagus pasta salad, and this BLT chickpea pasta salad.

Or, try this Butternut Squash Stuffed Shells with Quinoa + Kale!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of a pot filled with cheesy macaroni noodles. A wooden spoon is scooping up some noodles and leaning against the side of the pot. Recipe
VG Vegetarian

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is an easy and delicious family dinner. Use up your squash and add a fun new flavor to your favorite mac!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 4 reviews
Prep: 10 minCook: 20 minTotal: 30 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 6

Ingredients

  • 3 cups butternut squash cubes
  • 1 cup vegetable broth
  • 1 clove garlic
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella
  • 1/2 teaspoon salt
  • 16 oz. macaroni noodles
  • sage and freshly ground pepper

Instructions

  1. Place three cups of cubed butternut squash in a pot along with the broth and garlic over high heat.
  2. Place the lid on the pot and bring to a boil.
  3. Turn the heat down to medium-low and continue to simmer for 15 minutes.
  4. While the squash is boiling, cook your pasta according to package directions.
  5. Once the butternut squash is easily pierced with a fork, pour the broth and butternut mixture into a high powered blender along with the cream, cheddar, mozzarella, and salt.
  6. Blend until smooth.
  7. Drain the pasta and place back into the pot. Pour the smooth cheesy butternut sauce on top and mix until coated.
  8. Divide the pasta into bowls and add garnish.

  9. Fry the sage leaves in avocado oil for about 1 minute each side until deep green and crisp. Add the fried sage on top of the mac and cheese along with some freshly ground pepper.

Nutrition Info:

  • Serving Size: 1/6 the dish
  • Calories: 343
  • Sugar: 2.2g
  • Sodium: 594mg
  • Fat: 18.9g
  • Saturated Fat: 11.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.5g
  • Fiber: 2.3g
  • Protein: 15.9g
  • Cholesterol: 78mg
© The Toasted Pine Nut

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Enjoy!! xo

This is a side view of a blue pot filled with mac and cheese. A wooden spoon is scooping up some noodles and leaning against the side of the pot. Text overlay reads "butternut squash mac & cheese 30 min dinner!"
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15 no bake desserts

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Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarKelly says

    Posted on 9/23/19 at 2:50 pm

    Fantastic and super easy! I used my immersion blender so that I would have one less thing to clean and it worked perfectly. Love the kid-friendly meals!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/9/20 at 10:46 am

      Yay! I’m so happy you enjoyed it!! xo

      Reply
  2. AvatarMK says

    Posted on 11/12/19 at 8:09 pm

    Made this without the panko, and with Gruyere instead of Mozzarella. Delicious! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/11/20 at 7:52 am

      Yay! I’m so happy you enjoyed!! xo

      Reply
  3. AvatarKelly says

    Posted on 3/3/21 at 4:53 am

    Super easy recipe to make and a great alternative to the normal white-cheese sauce used in mac n cheese. Kid, hubby and I loved it. 
    Living in Germany, Butternut is not always available, so I used a small pumpkin instead and it was still very tasty. Not sure if it was the same, but it def was not bad. Thank you! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/3/21 at 8:49 am

      Thanks so much for the comment! I love that your family enjoyed it!! xo

      Reply
  4. AvatarJessica says

    Posted on 10/27/21 at 9:53 am

    Do you have a substitute for Heavy Cream? Preferably not cashew-based, due to an allergy.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/27/21 at 10:00 am

      Hi Jessica! I would go for oat milk. It’s super creamy and could be delish in this! Let me know how it goes! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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