Butternut Squash Mac & Cheese

Cozy comfort food meets healthy eating in this amazing butternut squash mac and cheese! Your whole family will absolutely love how creamy and delicious this dish tastes, plus you’re sneaking in extra vegetables without anyone even noticing.

Recipe Details

Timing & Servings: Active Time: 45 minutes, Total Time: 55 minutes, Serves: 6 people.

Nutrition Profile: No Added Sugar, Gut Healthy, Mediterranean Diet, Sesame-Free, Nut-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein, Egg-Free.

Nutrition Facts (per serving): 483 Calories, 22g Fat, 57g Carbs, 19g Protein.

Ingredients You’ll Need

Butternut squash: You’ll need 3 cups of peeled and cubed butternut squash. I love using pre-cut squash from the store to save time, but you can totally cut your own if you prefer!

Yellow onion: One medium onion quartered will add such wonderful flavor when it roasts with the squash. The sweetness really comes through!

Garlic: 4 cloves of peeled garlic give this dish the most amazing savory depth. Don’t skip this step – it makes all the difference!

Extra-virgin olive oil: Just 1 tablespoon helps everything roast beautifully and adds healthy fats too.

Whole milk: ¾ cup makes the squash puree super smooth and creamy. You can use whatever milk you have on hand.

Whole-wheat elbow pasta: 12 ounces (about 3 cups) gives you that classic mac and cheese shape we all love. The whole wheat adds extra fiber!

Unsalted butter: 3 tablespoons create the base for our cheese sauce and fry those gorgeous sage leaves.

Fresh sage leaves: 8 large leaves become crispy little flavor bombs when fried in butter. They’re absolutely magical!

All-purpose flour: 3 tablespoons help thicken our cheese sauce to perfection.

Vegetable broth: 1¼ cups of unsalted broth adds so much more flavor than just using water.

Sharp Cheddar cheese: 1 cup shredded gives you that classic mac and cheese taste we’re all craving.

Garlic-and-herb spreadable cheese: 3 ounces (like Boursin) makes this sauce extra special and creamy. It’s the secret ingredient that takes this over the top!

How to Make Butternut Squash Mac & Cheese

Step 1: Preheat your oven to 425°F and bring a large pot of water to boil. Toss the cubed squash, quartered onion, and garlic cloves with olive oil on a large baking sheet. Roast everything for 25-30 minutes until the squash is tender and beautifully browned.

Step 2: Transfer your roasted vegetables to a blender and add the milk. Remove the center piece of the blender lid and cover with a clean towel to let steam escape. Blend until completely smooth, about 2 minutes.

Step 3: Cook your pasta in the boiling water until al dente, about 8 minutes. Drain it well and set aside, but keep that pot – we’re going to use it again!

Step 4: Heat the butter in your reserved pot over medium heat until it gets foamy. Add the sage leaves in a single layer and fry them until they’re slightly transparent and dark green, about 1 minute. Remove the sage leaves to a paper towel-lined plate, but leave that gorgeous butter in the pot!

Step 5: Add flour to the sage-infused butter and whisk constantly for about 1 minute until it smells nutty. Gradually whisk in the vegetable broth and keep whisking until smooth and thickened, about 2 minutes.

Step 6: Reduce heat to low and whisk in your squash puree, Cheddar cheese, spreadable cheese, Dijon mustard, salt, and pepper. Keep whisking until everything is smooth and heated through, 2-3 minutes. Add the cooked pasta and stir until warmed through, about 1 minute.

Step 7: Transfer to a large serving bowl and top with those crispy sage leaves. Get ready for everyone to ask for seconds!

Easy and Quick Butternut Squash Mac & Cheese Version

Want to make this even faster? You can use frozen butternut squash cubes instead of roasting fresh ones! Just thaw 3 cups of frozen cubes and blend them directly with the milk – no roasting needed. You’ll save about 30 minutes, and it still tastes incredible. Skip the onion and garlic if you’re really in a hurry, though you’ll miss some of that amazing roasted flavor.

Serving Ideas

This creamy mac and cheese is totally a complete meal on its own! If you want to add some freshness, serve it with a simple green salad or some roasted Brussels sprouts. It’s also amazing alongside steamed broccoli or green beans. The rich, cheesy flavors pair beautifully with anything green and crisp!

Storage

Store your leftovers in an airtight container in the fridge for up to 4 days. To reheat, just warm it up on the stovetop over medium-low heat, stirring gently. You can also use the microwave – just heat in 30-second intervals, stirring between each one until it’s heated through.

Substitutions

No butternut squash? You can totally use honeynut or acorn squash instead! Want to switch up the pasta? Cavatappi and shells work great too. Don’t have Boursin cheese? Cream cheese with a pinch of garlic powder works in a pinch. You can even use different milk – whatever you have on hand will work just fine!

Pro Tips

Choose the right squash: Look for butternut squash that’s creamy tan colored with a matte finish. It should feel heavy for its size and have no soft spots.

Easy prep trick: Microwave your whole squash for 3 minutes after poking holes in it. This makes it so much easier to peel and chop!

Perfect sage: Don’t skip frying the sage leaves – they add the most amazing crispy texture and earthy flavor.

Smooth sauce secret: Make sure to whisk constantly when adding the flour to prevent any lumps in your cheese sauce.

FAQs

Can I make this ahead of time?

You bet! You can make the whole dish up to 2 days ahead and just reheat it when you’re ready to serve. The flavors actually get even better after sitting for a day. Just add a splash of milk when reheating if it seems too thick.

Is this really healthier than regular mac and cheese?

Absolutely! The butternut squash adds tons of vitamins, fiber, and natural sweetness while letting you use less cheese. Plus, the whole wheat pasta gives you extra fiber and protein. Your family gets all the comfort food feels with way more nutrition!

Can I freeze this mac and cheese?

Sure! It freezes great for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stovetop. You might need to add a little milk or broth to get the creamy texture back.

What if I don’t like sage?

No worries at all! You can skip the sage entirely or try fresh thyme or rosemary instead. Even a sprinkle of dried herbs works great. The dish is still amazing without any herbs at all!

Can I add protein to this dish?

Definitely! Rotisserie chicken, cooked bacon, or even white beans would be delicious mixed in. Just add them when you stir in the pasta at the end. It makes the dish even more filling and satisfying!

I’d love to hear how this butternut squash mac and cheese turns out for you! Did your family love the hidden veggies as much as mine did? Drop a comment and let me know what you think – I always love hearing about your cooking adventures!