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. 🙂 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
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 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
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 nondairy) works. Boiling all of these together, instead of boiling the squash in just plain water, is my trick to really infuse 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!
Think of regular mac and cheese, but with a flavorful upgrade. Enjoy slightly sweet butternut squash, a pinch of nutmeg, lots of garlic, and a rich earthy, nutty flavor from Gruyère cheese.
This is a great question! I usually keep the side dishes light, since this is a hearty pasta dish. A simple side salad is all you need, or try steamed green beans, or roasted broccoli.
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.
Yes, you can stir in a couple cups of cooked chicken, cooked ground beef or turkey, or sliced chicken sausage along with the cooked pasta and sauce.
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.
Creamy Butternut Squash Mac and Cheese
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 10 minutes
- Yield: serves 9-10
- Category: Dinner
- Method: Cooking
- Cuisine: American
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.
Ingredients
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk*
- 3 cloves garlic, minced
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 1/3 cup (80g) plain Greek yogurt*
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
- 2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)*
- optional topping: 1/3 cup (30g) breadcrumbs
- optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- 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.
- Preheat oven to 375°F (191°C).
- 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.
- 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.
- 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.
- Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
- 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.
- Cover and store leftovers in the refrigerator for 5 days.
Notes
- 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.
- 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
- 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.
- Milk: Any milk works. I typically use skim or 1%, but any dairy or non dairy milks are fine.
- 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.
- 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.
- Adapted from Cooking Light.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 316
- Sugar: 3 g
- Sodium: 520.9 mg
- Fat: 9.8 g
- Carbohydrates: 41.9 g
- Protein: 15.3 g
- Cholesterol: 29.3 mg
I’m giving this 5 stars for flavor, but it’s not for me. I tried twice, and once it was grainy and the other was a better texture, but i just didn’t love it. It was easy to make, though. So, worth a shot at trying.
This was a big hit with my family! Even the teenager liked it 🙂 I didn’t have broth so I used water and added some extra salt. I also added some Dijon mustard. For the milk I did a cup of 2% and 1/2 a cup of half and half. I chose sharp cheddar cheese. I used Barilla protein pasta to up the health factor even further. It tasted “healthy” but in the best possible way. I did add the kale and it brought great color and texture without an overwhelming taste. This will be a regular in our dinner rotation for sure. The leftovers are fantastic!
I made this last night for supper with my son and his family. I’ve made once before and thought so good. However, haven’t made in a while and was trying to figure out a meal that would satisfy one of my granddaughters (a bit of a fussy eater). I added cooked chicken to it for some more protein. All just loved and the picky eater had four servings!! They took leftovers home for lunch today. I have to say I think I could eat the puréed squash mixture as a soup as just that so tasty. I also used chicken bone broth instead of regular broth and even more flavor. This recipe is a winner!!
This recipe deserves more 5 star reviews! I usually only follow recipes with lots of positive reviews, but took a chance on this one and it turned out great! The butternut squash sauce with garlic was delicious! It really tasted just like Mac n cheese, and I loved that it was a healthier version.
I made the butternut squash mac and cheese as a side dish for the holiday dinner, but kicked it up several notches on the culinary scale by adding cooked lobster. I wasn’t prepared for how tasty it turned out.
Have you made this recipe ahead of time and refrigerated before baking? Trying to figure out How far in advance it would work and would I need to add more liquid or anything?
Hi Ashley, I haven’t, but I do that often with regular mac and cheese. I’m sure it would be fine for a day or 2. Set it out at room temperature for 20-30 minutes before baking.
Can you use frozen cubed squash instead of cutting up a fresh squash? Thanks!
Hi Laurie! We recommend thawing the frozen squash, then blotting the excess liquid before using it as directed in the recipe. The end result may be a little more watery.
We absolutely loved this recipe and the finished product, except it was not as creamy and was somewhat dry after it was baked. I followed the recipe exactly and did not add the kale. We have some leftovers, so could I just add either more broth or milk? Please provide your suggestion. Thank you for another great recipe!
Hi Gail, thank you so much for giving this a try! It sounds like the pasta soaked up too much of the sauce; should you decide to make this dish again, you could try reducing the pasta a bit (say, 3/4 lb.) but keeping the amount of sauce the same. You could try adding some broth or milk to the pasta, but it might not incorporate well since the pasta is already baked. Hope this helps!
this looks delicious I am going to make it today! If I do not have greek yogurt, what do you recommend substituting for it:
Hi Tina, Instead of Greek yogurt, try 1/3 cup of cream cheese or sour cream.
This was so easy and delicious! Perfect for a weeknight meal! I opted for cream cheese instead of the Greek yogurt and I didn’t bake pasta. I will definitely make this again!
Halved the recipe and used an immersion blender to save on time, and turned out great. Not the same as full fat Mac and cheese but that’s not the point of the recipe. Very good fall tasting recipe will definitely make it again.
This was delicious. Everyone liked it, even with no meat.
I cut the recipe in half and added some white onion that I needed to use up. Taste is good, but a little watery. Also, my sauce is slightly curdled. Any reason why?
Hi Alyssa, I wonder if something was mis-measured when halving the recipe? Or perhaps the separation/curdling was because of the hot butternut squash mixture and the cold yogurt. The sauce could have been watery because the butternut squash was cooked down too much, too. Thank you for trying the recipe.
A lighter and just as delicious variation of mac n cheese. I used an immersion blender instead of a food processor, which saved on dishes and still made a creamy sauce. I like to expose my kids to new flavors and this was a great way to make it accessible to them.
I made this today and my husband went back for seconds. Also shared it with my neighbours and they wanted the recipe.
I didn’t use the kale and used smoked Gouda and old cheddar
Absolutely fabulous!!
Delicious! To me, it’s like grown up mac and cheese!
We love the butternut squash Mac & cheese! I did just cut up the tender squash & mixed in instead of blending it was a success.
This recipe was amazingly easy and so delicious! I used leftover cheeses in my fridge including Gruyère, smoked Gouda, and cheddar. I also added some TJs green goddess herb blend with the breadcrumbs on top. A total winner!
Honestly not worth the work. I love everything from Sally so it surprised me that this recipe was such a flop. It definitely tasted like a “health food” version of this dish. The sauce was not as smooth and creamy as I hoped.
This was a big hit. I really loved the recipe’s flavors. It reheats beautifully and freezes well. I will just warn it is a lot of work for “mac & cheese”.
I am not a lover of Mac and Cheese but this souned so different that I had to try it. I made it with broccoli and must say it is delicious.
What a wonderful recipe: easy and delicious! I made it for a Halloween party and it was a hit with the kids and grown ups. Thank you Sally for another winner!
OMG! Seriously the best Mac&Cheese I‘ve ever had! Didn’t have Gruyère but used another flavorful Swiss cheese they sell over here called Appenzeller. Love, love, love this fall recipe.❤️ Thanks for sharing!
Thank you Sally for another amazing recipe! The squash makes the cheese sauce so richand flavorful! I didn’t have kale, but I did have bacon! I crisped it up before chopping and adding. So yummy!
Outrageously delicious!
Made this recently – devoured by all.
I have a pretty great Mac and Cheese recipe — at least that’s what I have been told.
It’s now moved to second place as this recipe is the showstopper.
It only dawned on me near the end, that there was neither flour nor butter in the recipe.
How could something quite healthy taste as rich and delicious as this?
Thank you, Sally, for sharing another one of your fantastic recipes with all your Baking fans!
After cooking squash, very little milk abd broth left. Very thick and creamy when blended. Should I add some milk fir additional liquid? Thanks.
Hi Barb, it sounds like your stove may have been a bit too hot and boiled off too much of the liquid. You don’t need a ton, but you can add a bit more milk to bring it to a smoother consistency.
This recipe is perfect!!
So easy and tasty but still pretty healthy. Will make this again 🙂
another great recipe Sally! Made this last night for a crowd of my vegetarian friends and they devoured it! I make my own sourdough and had some croutons from that that I used for breadcrumbs, had fresh parmesan and some Tillamook smoked cheddar and chopped spinach from the garden. Thanks for another terrific recipe! I always used your baking recipes to raves reviews too!!