Butternut Squash Mac and Cheese

For a healthier version of mac and cheese, try this delicious Butternut Squash Mac and Cheese. It’s quick and easy. Plus, it contains 2 kinds of cheeses and one pound of butternut squash. An ideal meal for the whole family.

This Butternut Squash Mac and Cheese…

Butternut Squash Mac and Cheese is a delicious dish and it is made easily on stove top and not in the oven. No baking required. And, it’s an ideal meal for busy weeknights. The butternut squash in this mac and cheese is melted and blended smoothly, making it a healthier option for the whole family.

Plus, its rich flavors in this mac and cheese recipe are comforting. And, It freezes well and reheats beautifully too! For more delicious butternut squash recipes, try our creamy butternut squash soup, butternut squash risotto, and healthy butternut sweet potato casserole, just to name a few.  

Butternut Squash vs. Other Squashes…

• Butternut squash is available during the fall and winter months.
• It is also considered part of the pumpkin family, with a similar sweet and nutty taste to it. 
• But, this squash has a very light-colored skin, almost pinkish or tan color, but with a deep orange pulp and flesh inside.
• Best of all, it is loaded with nutrients and vitamins, like all other squashes.

When Looking For Butternut Squash…

• It’s a good idea to look for butternut squash in containers “already chopped and cubed.” That will save a tremendous amount of time in prep work!
• And, if you don’t see them on the shelves, ask someone in the produce section if they have any in the back. If it’s not readily available, then you will have to do the chopping.

Notes and Tips for Success…

• It’s best to serve it immediately.
• Make sure the pasta is “al-dente” (a little undercooked) since it will continue to cook as it mixes with the sauce.
• Keep in mind, the longer this mac and cheese sits in the pot, the more the pasta will continue to absorb the sauce, therefore, reducing the creaminess.
• Best to shred your own cheese, rather than using the pre-shredded packages that are loaded with cellulose and preservatives.

 

How to Make Butternut Squash Mac and Cheese?

You can follow the directions with our photos or you can jump down to the bottom of this post for the recipe card.

Ingredients Overview…

For our recipe, you will need the following ingredients:

1. BUTTERNUT SQUASH:  1 small butternut squash, about 1 pound, or 4 cups of diced or cubed.

2. SAGE:  use only fresh sage, about 8 leaves to flavor the sauce.  Fresh sage gives a lovely, subtle flavor to this mac and cheese.  If you don’t like sage, you may use different herbs like basil, rosemary, or thyme for flavoring.

3. CHEESES:  choose 2 kinds of cheese. I used 8 ounces of sharp cheddar cheese (grated) and 3 to 4 tablespoons of grated Parmesan cheese.  I prefer to grate a block of cheddar, at least 75% of it,  and then I finely chop the rest.  Freshly grated cheddar melts instantly and tastes better than the already grated and packaged cheese.

4. VEGETABLES: one small onion and 2 garlic cloves are sautéed with the butternut squash.

5. OLIVE OIL:  just enough extra virgin olive oil to cook the vegetables.

6. BROTH: some vegetable broth in needed and some milk to make the sauce.  Don’t worry, if you don’t have any vegetable broth, you can use more water in its place when simmering the butternut squash.

7. SEASONINGS:  salt, black pepper, and a dash of nutmeg (or more to taste) are all you need.

8.  PASTA: I used semolina “mini” fusilli pasta, but you can use any small pasta.

Quick Directions To Make It: (*full recipe card below).

1. First, use a large pot to make the sauce.  Heat olive oil and sauté the garlic and onion until softened. 
2. Toss in sage leaves and simmer on low heat sautéing for about 2 minutes.  With a fork, fish and remove the sage leaves, discard them.

3. NEXT, toss in butternut squash and sauté for one minute.  Pour in the water along with vegetable broth and add the salt.  Cover with a lid and simmer for 10 minutes.  Butternut squash will be softened.  Turn off the heat.

4. Pour in the milk, and use an immersion hand-held blender to puree the mixture.  Or you can puree the mixture in your blender, doing it only in small batches and with a kitchen towel held on top of the blender while you pulse a few times.

5. Add both kinds of cheese to the pureed mixture, and stir until the cheese completely melts.  Taste the sauce and adjust the seasonings with salt and black pepper, if needed.

6. Meanwhile, in a second large pot filled with water, add 2 teaspoons of salt; bring to a boil, and toss in the fusilli pasta.  Cook the pasta until al-dente.  The pasta must be tender to the bite. 

7. Use a large slotted spoon to scoop up the pasta and transfer it to the creamy cheese sauce.  Continue until all the pasta has been transferred.

8. Stir the pasta, until it slowly absorbs the sauce.  The sauce will appear to be on the watery side, but will slowly thicken as the pasta absorbs and the mixture cools down a little.

9. Serve immediately.

Variations…

• Try it with different cheeses, like Gouda or Fontina, along with Parmesan.
• Make it ahead, and transfer the entire mixture to your baking dish to bake it at a later time.
• Make it using a different pasta.

 

Faq’s

1. Is Cheddar cheese better than American cheese? Cheddar cheese is aged naturally rather than being artificially processed as in American cheese. Cheddar is also more flavorful and healthier.
2. Can we use other mini pasta for Butternut Squash Mac and Cheese? Yes, and we prefer any “mini” Italian pasta, like semolina fusilli pasta (aka rotini pasta). Small curly pasta not only cooks up quickly, but will absorb and hold this luscious creamy sauce very nicely. You can use a variety of small kinds of pasta with this recipe, such as mini shells, mezzi rigatoni, elbows, and even mini penne. 
3. Can we use egg noodles with this recipe? Not recommended. They will not work and will be too mushy and not hold up very well with the sauce.
4. How to store it? You can transfer any leftover mac and cheese into a small baking dish, and cover it with aluminum wrap. Store it in your refrigerator. It will stay fresh for up to 2 days.
5. How to reheat this mac and cheese? Reheat it in a preheat oven at 375F degrees for about 15 to 20 minutes. Or you can reheat it in your microwave for about 2 minutes or more.
6. Can we freeze this mac and cheese? Yes, you can. It will freeze beautifully.
7. How to thaw it, when frozen? Allow it to thaw overnight in your refrigerator.

A delicious meal…

This easy stove-top recipe is ready in less than 30 minutes! Loaded with a squash, this mac and cheese is a great meal and a healthier version; hey…what’s not to LOVE! 😉

ENJOY!!

More Creamy Mac & Cheese Recipes…

• Macaroni and Cheese with Pancetta and Caramelized Onions
• Pasta with Creamy Cauliflower
• Easy Pimento Mac and Cheese
• Butternut Squash Ravioli
• Tortellini Mac and Cheese

 

Your comments help us!  If you make our butternut squash mac and cheese, let us know and leave a comment and a star rating below.  Sharing your experience and insights will not only help those who read them but will help us too!

Happy and Healthy Cooking!  🙂

Thanks for stopping by! 

 xo Anna and Liz