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Butternut Squash Mac and Cheese

5 from 12 votes
Total 1 hour
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Butternut squash mac and cheese is tender macaroni in a velvety, creamy, butternut squash cheese sauce baked with crispy Panko topping. It's the perfect side or entree for cool-weather dinners.

baked butternut squash mac and cheese with crispy panko topping in white baking dish with serving spoon
Table of Contents hide
1) Why you'll love this recipe
2) Ingredient notes
3) How to make butternut squash mac and cheese
4) Recipe tips for success
5) Recipe variations
6) Easy side dish recipes
7) 📖 Recipe
8) Butternut Squash Mac and Cheese Recipe

Why you'll love this recipe

  • This creamy, dreamy entree comes with nutritious benefits from the butternut squash.
  • This winter squash is available most of the year, fresh or frozen.
  • It's a crowd-pleaser for family dinners and holiday meals.
  • This easy recipe is suited for any cooking level.
  • It can be served as a main dish or side. It pairs well with baked spiral ham, juicy New York strip steak, turkey sloppy joes, and roasted holiday turkey breast.

Butternut squash mac and cheese is a nutritious spin on a popular comfort food. The velvety cheese sauce tastes rich and indulgent, yet half its volume is actually butternut squash, meaning there is less dairy, which means less fat and more nutrients than your classic mac and cheese.

Ingredient notes

  • Butternut squash - This key ingredient adds nutty flavor, velvety texture, volume, and nutrients to mac and cheese.
  • Dried pasta - I recommend using sturdy pasta such as elbow macaroni or, as you'll see in my photos, I'm partial to cavatappi for this recipe.
  • Water and salt - You'll need these to cook the butternut squash and the dried pasta.
  • Butter - Fat is required to make a roux for cheese sauce. Oil can be used in place of butter.
  • All-purpose flour - This helps thicken the base for the cheese sauce.
  • Milk - This builds the roux into a bechamel, establishing the cheese sauce's structure.
  • Monterey jack cheese - The fat and moisture content makes this cheese velvety and easy to melt. Use your favorite cheese or cheese blend.
  • Grated Parmesan cheese - Adds a rich flavor and helps thicken the sauce for mac and cheese.
  • Black pepper - Adds depth of flavor. White pepper can also be used.
  • Nutmeg - A classic spice for flavoring mac and cheese.
  • Salt - Add to taste (you may not need any).
  • panko bread crumbs + oil - When baked, this creates a crispy texture on the mac and cheese surface for the perfect texture contrast.
butternut squash mac and cheese ingredients in small bowls labeled

How to make butternut squash mac and cheese

Enjoy these step-by-step instructions and get the full, printable recipe below.

Step 1. Boil butternut squash in salted water until fork-tender and transfer out of pot. Boil pasta in the same water until al dente, then drain. Preheat oven to 350 degrees Fahrenheit.

stainless skimmer tool picks up butternut squash from saucepan of hot water
pasta cooks in water in saucepan

Step 2. Return the saucepan to the stove with a medium-heat setting. Melt butter. Add flour and whisk for 1 minute. Add splashes of milk and whisk continuously until the mixture is smooth and creamy.

whisk stirs roux in saucepan
whisk stirs sauce in saucepan

Step 3. Add both cheeses and whisk until smooth.

bechamel sauce, shredded white cheese, grated cheese, and whisk in saucepan
whisk stirs white cheese sauce in saucepan

Step 4. Add cooked squash to the cheese sauce and blend until smooth and creamy. Add black pepper, nutmeg, and add salt to taste.

cooked butternut squash with cheese sauce in saucepan
cheese sauce in saucepan is blended with an immersion blender

Step 5. Fold in cooked macaroni. Transfer to prepared baking dish and top with oil-tossed panko.

black spatula folds pasta noodles into cheese sauce
unbaked butternut squash mac and cheese in white baking dish

Step 6. Bake uncovered for 25 minutes, or until sauce is bubbly and top begins to brown. Switch the oven to broiler mode to brown the surface. Cool mac and cheese at room temperature for 10 minutes. Garnish with parsley and serve warm.

baked butternut squash mac and cheese with crispy panko topping in white baking dish with serving spoon

Recipe tips for success

  • Save time by using pre-cut, fresh butternut squash or frozen packaged squash (use package directions for cooking time).
  • I find the stick blender most convenient for this recipe, but any heat-safe blender will work. Alternatively, use a potato masher to mash squash before adding it to the sauce.
  • To make ahead, follow the recipe up to assembly. Then, cover and refrigerate the mac and cheese for up to 24 hours. Rest the dish at room temperature for 30 minutes before baking to prevent thermal shock and resume baking instructions.
  • When doubling this recipe, use a 13 x 9 casserole dish.

Recipe variations

  • I kept the flavors classic, simple, and kid-friendly for this recipe. So, feel free to add sauteed onions or seasonings such as garlic, paprika, Cajun seasoning, etc. Crispy bacon adds savoriness and flavor depth.
  • Use any shredded cheese, such as mozzarella, provolone, Gruyere, Swiss, white cheddar, or any combination thereof.
  • Turn this into a 30-minute recipe by skipping the baking step and serving butternut squash mac and cheese right off the stove!
  • Fried sage is a lovely garnish for this entree. Make it by heating two tablespoons of olive oil in a skillet over medium-high heat. Fry ten sage leaves until crispy. Cool on a paper towel and scatter over the entree.

Easy side dish recipes

📖 Recipe

baked butternut squash mac and cheese with crispy panko topping in white baking dish with serving spoon

Butternut Squash Mac and Cheese Recipe

Butternut squash mac and cheese is tender macaroni in a velvety, creamy, butternut squash cheese sauce baked with crispy Panko topping. It's the perfect side or entree for cool-weather dinners.
Prep Time30 minutes
Cook Time30 minutes
Total time1 hour
Yield 6 servings
Author Traci Antonovich
5 from 12 votes
Print Pin

Ingredients 

  • 1 pound Butternut Squash peeled and cubed (3 cups)
  • 8 ounces Elbow Macaroni (uncooked) I used Cavatappi
  • 4 cups Water for boiling pasta + ½ tsp Salt
  • 3 tablespoons Butter
  • 3 tablespoons All Purpose Flour
  • 1 ½ cups Milk
  • ⅛ teaspoon Black Pepper
  • pinch Nutmeg
  • 4 ounces Monterey Jack Cheese shredded (1 cup)
  • ¼ cup Grated Parmesan
  • Salt to taste
  • ¼ cup Panko Bread Crumbs + 1 teaspoon oil combined

optional garnish

  • Parsley chopped

Equipment

Instructions

  • Coat baking dish with cooking spray and set aside.
  • Bring salted WATER to a boil on high heat. Boil BUTTERNUT SQUASH 10 minutes, or until fork-tender. Use a skimmer to transfer squash into colander.
  • Add PASTA to the boiling water and cook to al dente (firm) texture because it will finish cooking in the oven. Drain and set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • Return saucepan to stove with medium-heat setting.
  • Add BUTTER to saucepan and melt. Add FLOUR and whisk for 1 minute.
  • To this, add splashes of MILK, whisking continuously until flour is absorbed. This mixture should be smooth and creamy.
  • Add SHREDDED CHEESE and PARMESAN. Whisk until smooth.
  • Add cooked SQUASH to cheese sauce. Use a stick blender to puree until smooth. *see recipe footnote about blending options.
  • Season with BLACK PEPPER and NUTMEG. Add SALT, to taste.
  • Combine cooked PASTA with cheese sauce and transfer to the baking dish. Sprinkle PANKO evenly over the surface.
  • Bake uncovered 25 minutes, or until sauce is bubbly and top begins to brown. Switch oven to broiler mode to brown the surface.
  • Cool at room temperature for 10 minutes. Garnish and serve warm.

Final step

Click stars to vote. Please visit 'Comments' below for reviews.

5 from 12 votes

Video

Recipe Notes

Save time using pre-cut, fresh butternut squash or frozen packaged squash (follow package directions for cooking time).
I find the stick blender most convenient for this recipe, but any heat-safe blender will work. Alternatively, use a potato masher to mash squash before adding it to the sauce.
To make ahead, follow the recipe through step 11 above. Then, cover and refrigerate the mac and cheese for up to 24 hours. Rest the dish at room temperature for 30 minutes before baking to prevent thermal shock.
When doubling this recipe, use a 9 x 13-inch baking dish.
Check out the recipe variations for ingredient swaps!
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!

Nutrition

Serving: 1cup | Calories: 373kcal | Carbohydrates: 45g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 286mg | Potassium: 476mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8492IU | Vitamin C: 16mg | Calcium: 309mg | Iron: 1mg
Course entree, Side Dish
Cuisine American
Diet Vegetarian
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Comments

  1. Jeff says

    5 stars
    Wow! I never would have thought to add butternut squash to mac and cheese, but this is so good. Great flavor and perfect pasta to sauce ratio - so creamy and delicious. Thanks for sharing!

    Reply

  2. Jere Cassidy says

    5 stars
    This is a must try mac and cheese. I love butternut squash and the sage topping.

    Reply

    • Traci Antonovich says

      Thanks Jere...hope you get to try it sometime!

  3. Suzy says

    What a great idea! And I love the addition of sage!

    Reply

    • Traci Antonovich says

      Thanks Suzy...the sage rounds out the flavor perfectly 🙂

  4. Allison - Celebrating Sweets says

    5 stars
    This sounds absolutely perfect! And since it's healthier, I can eat more!

    Reply

    • Traci Antonovich says

      Haha, I'm right there with you Allison! Thanks for the compliment 🙂

  5. Karl says

    5 stars
    This is such a grown up edition of Mac n cheese, I love butternut squash and with the addition of sage and walnuts its a winner

    Reply

    • Traci Antonovich says

      Thanks Karl, it's totally the grown up edition. Love that! 🙂

  6. rebecca says

    5 stars
    ohhhhhh yes! love the fried sage on top, looks delicious!

    Reply

    • Traci Antonovich says

      Thanks Rebecca...that might just be my favorite part! 😉

  7. Catherine Brown says

    5 stars
    Mmmm, this looks perfect! I love butternut squash, but haven't used it in mac 'n cheese yet. Theat pinch of nutmeg is everything.... and fried sage is the bomb!

    Reply

    • Traci Antonovich says

      Thanks Catherine...I'm right there with you on the fried sage love 🙂

  8. Valentina says

    5 stars
    Wow, those fried sage leaves are the icing on the cake! I love that idea, and the flavor is so delicious with the squash, I'm sure. Lovely.

    Reply

    • Traci Antonovich says

      Thank you for such a lovely comment 🙂 They ARE the icing on the cake...and we ate so many of them before they made it to the dish!

  9. cakespy says

    Oh nooooooo. I wish I hadn't seen this (not really ha) because my life won't be complete until I'm enjoying it!!! This looks and sounds incredible.

    Reply

    • Traci Antonovich says

      Haha Jessie! Yessss...I would feel the same way if I were in your shoes LOL. And thank you for the compliment 🙂

  10. Maria | passion fruit, paws and peonies says

    Love this - especially with the sage butter - yum! x

    Reply

    • Traci Antonovich says

      Thanks Maria! The sage butter makes it...takes it to a new level 🙂

  11. Emily says

    5 stars
    This sounds utterly delicious, I love squash and sage it's the perfect combo!

    Reply

    • Traci Antonovich says

      Thanks Emily...I love hearing this! 🙂

  12. Brian Jones says

    5 stars
    I love the topping of sage, it is a perfect accompaniment to squash and pumpkin, superb!

    Reply

    • Traci Antonovich says

      Thanks so much, Brian! The sage, in my opinion, seals the deal on this dish! 🙂

  13. Amanda | Chew Town says

    I love the addition of butternut to this! In Australia, we don't really eat mac and cheese but I'm absolutely loving this idea!

    Reply

    • Traci Antonovich says

      Oh Amanda...it's crazzzy good! I love it because it adds so much nutrition to mac and cheese 🙂

  14. Anjali says

    i love an awesome veggie mac n cheese! Never tried with butternut squash!

    Reply

    • Traci Antonovich says

      Oh mannnn, do it! It's a whole new level of mac and cheese!

  15. Brooke says

    Traci, the mac n cheese you brought Ian and I was delicious! It definitely did not make it home with us... we ended up eating it all for breakfast.

    Thanks and happy holidays!

    Reply

    • Traci Antonovich says

      Ok, Brooke...this makes me happy! Your timing was perfect b/c I don't always have that stuff "laying around" 🙂 Have a super-duper holiday with the family...and thanks for dropping by and commenting! oxoxo

  16. Jane, The Heritage Cook says

    This is such a sweet and touching story - I have lost three of my family members too and the memories are lovely now. I love that you finally nailed this long time goal and it sounds fabulous!! Congratulations and big hugs!

    Reply

    • Traci Antonovich says

      Awww Jane, big love and hugs to you too! And you've been on my mind. I'm so very glad we met this year. We've barely scratched the surface and yet I feel like we're family. Thank you for the comfort and encouragement. oxoxo