I originally published this recipe in 2015 and have since added new photos, a video tutorial, and a few more success tips. 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—making it a no-brainer for my list of 30 delicious fall dinner recipe ideas. (By the way, if you love this combination of flavors together, you’ll also enjoy this maple-roasted squash kale salad.) It’s also a favorite Thanksgiving menu item served alongside cranberry sauce, sweet potato casserole, and soft dinner rolls. 🙂 A good base before all those Thanksgiving pies later on!
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 Quickly becoming a reader-favorite:
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! Another reader, Lisa, commented: “Really enjoyed this mac & cheese! It’s a great vegetarian dish. I was a bit skeptical about the butternut squash, but it added a really nice flavor. My picky 9-year-old even liked it! I’ll make again! ★★★★★”
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 about 4 cups cubed, which is 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 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. All of these ingredients make the base for the cheesy butternut squash sauce. 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.
