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Bowl of butternut squash mac and cheese topped with breadcrumbs

Butternut Squash Mac and Cheese

A cozy and nutritious twist on the classic mac and cheese, featuring creamy butternut squash for enhanced flavor and texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz pasta (macaroni or cavatappi) Feel free to swap with gluten-free pasta.
  • 2 cups butternut squash, peeled and cubed The star of the show! Pumpkin or sweet potatoes can be used.
  • 1 cup sharp cheddar cheese, shredded Opt for extra sharp for more flavor; dairy-free cheese works too.
  • 1/2 cup mozzarella cheese, shredded For added creaminess; can use Italian cheeses like fontina.
  • 1/2 cup milk Whole milk enhances richness; skim or almond milk are good alternatives.
  • 2 tablespoons butter Use olive oil for a lighter option if preferred.
  • 1 tablespoon olive oil Can be replaced with avocado oil.
  • 1/2 teaspoon garlic powder Enhances flavor without chopping; fresh minced garlic can be used.
  • 1/2 teaspoon onion powder Fresh onions can be used for a more robust taste.
  • to taste salt and pepper Personalize based on your flavor preference.
  • optional Breadcrumbs for topping Provides a crunchy finish; can use panko or gluten-free breadcrumbs.

Method
 

Cooking
  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a pot, add the cubed butternut squash and enough water to cover it. Boil until tender, about 10-15 minutes, then drain.
  4. In a blender or food processor, combine the cooked butternut squash, milk, garlic powder, onion powder, salt, and pepper. Blend until smooth.
  5. In a large mixing bowl, combine the cooked pasta, butternut squash mixture, cheddar cheese, and mozzarella cheese. Stir until the pasta is fully coated.
  6. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
  8. Remove from the oven and let cool slightly before serving.

Notes

Serve hot topped with fresh parsley or a drizzle of olive oil. Pair with a crisp salad or sautéed greens. Store leftovers in an airtight container for up to 3 days. To freeze, prepare, cover tightly, and store for up to 3 months. Bake from frozen with added time.