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.
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:
One reader, Desirée, commented: “This is a fabulous recipe! Perfect for a weeknight or for a casual dinner party. The squash adds a creamy and more complex flavor than traditional mac & cheese. Make this—you won’t be sorry! ★★★★★”
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! ★★★★★”
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
This was SOOO GOOD!!! I’M even going to bring to Thanksgiving Dinner!!! And my little grandaughters- they’ll go crazy!!!
I’d love to try this recipe, but I have a Type 1 diabetic in our household and would need the nutritional information, in particular, how many carbohydrates per serving (and servings preferably by cup measuring). Do you have this info that you could share? Thank you so much!
Hi Emily, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Sally: I wanted to make this for a party and I have 2 questions for you. 1) Since it is a buffet and there are already several chicken dishes, I wondered about adding beef (but not ground beef). What would you suggest and how would you cook it? If made in advance and frozen — or even refrigerated for a day or 2, I am always concerned about Mac N Cheese being too dry. What would you suggest to combat that possibility since it will not be served immediately? I’m a huge fan of your baked goods and I look forward to trying this savory dish!
Hi Kim, you could use another favorite cut of beef and cook it before adding it to the casserole. The freezing options yield great results (not too dry), just be sure to cover it well and most importantly, use freshly shredded cheese rather than pre-shredded cheese in the casserole to prevent dryness. Hope it’s a hit!
I want to try this..but so many steps..I usually just wash the squash and poke it with a fork and mic it…you can do this ahead. then make the sauce and while you are doing that cook the pasta al dente.Stir it together with the sauce, squash and spicing and bake it. Use some mic broccoli if you do not have Kale or like Kale..
I made this recipe today and it was delicious, but I wanted to double-check the quantity of butternut squash that should be used. 2small squash/1 large one would weigh at least twice what the recipe says (560g). I put 560g in mine but felt like it was too little quantity (it was less than half of my butternut squash).
Hi Beatriz, about 560g is correct for the peeled and cubed butternut squash. The total number of whole squash will really vary depending on their size. You’ll want to start with 1 lb 4 oz squash. We’re glad you enjoyed it!
I really liked this recipe but it took so long. I knew peeling and dicing would take awhile but I didn’t expect the boiling to take as long as it did. I kept adding time in 5 min increments and then after 20 minutes I cranked up the heat and let it go while I shredded all the cheese. Not sure how long that took. Then I had to wait for the boiled squash to cool so it wouldn’t curdle the yogurt and and break the cheese. That was another 15 min or so. And then putting it together and cooking. It turned out really good, but maybe next time I’ll use frozen squash to save a few minutes cutting and peeling.
Very much enjoyed this dish. Only thing is it was a bit drier than I expected; I’d like more of the butternut-cheese sauce. But very good!
This is the BEST macaroni and cheese recipe I’ve ever made. I’m not a huge squash fan in general, but in this recipe it adds a subtle, unique flavor that everyone in my family loved.
It seems as if the milk curdled or separated while cooking the butternut squash. It took quite a while for the squash to get soft. I think the squash should have been diced rather than cubed. The taste of everything together is good except a bit grainy. I have not baked it yet as I am freezing it to take to my daughter. I’m hoping the texture will improve once baked.
Just rating again but I think my 5 stars didn’t register in my previous review 🙂
Loved it. I didn’t have kale or any other green but I had 2 leeks, which I sautéed in butter and then added to the squash mixture before I puréed it. I do realize this would change the taste slightly but I felt it worked, and added an extra veggie in there, I although it missed that added pop of green! Topped with breadcrumbs and freshly grated Parmesan. Used Gruyère in the dish as it’s one of my favourites. Will definitely make again.
Can I use an immersion blender instead of a stand blender? Looking forward to trying this!
Hi Natalie, yes, absolutely!
This recipe scratched ALL my mac n cheese cravings. I used smoked gruyere. and the taste and mouthfeel was just like mac n cheese. I’ll be using it for my meal prep and adding some scallops for protein.
Hi! I am already ready for fall!! 🙂 could this be made in the crockpot? And if not, could you consider a fall recipe for this year for butternut squash mac and cheese? Love your recipes so much, especially all of your holiday recipes – thank you!!
Hi Steph, we haven’t tested this recipe in a slow cooker, but let us know if you do any experimenting!