Butternut Squash Mac and Cheese Recipe – Healthy Comfort Food Dinner Idea
This butternut squash mac and cheese recipe is a creamy and nutritious dish made with roasted butternut squash blended into a cheesy sauce, baked pasta, and topped with golden breadcrumbs. Perfect for cozy family dinners, weeknight meals, or a healthy twist on a classic comfort food.
Equipment
- Baking sheet
- Blender or food processor
- Saucepan
- Large pot (for pasta)
- 9x13-inch baking dish (optional for baked version)
Ingredients
- 1 medium butternut squash, peeled and cubed
- 12 oz elbow macaroni or short pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups milk or cream
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ tsp garlic powder
- ¼ tsp nutmeg
- Salt and pepper to taste
- ½ cup breadcrumbs (optional, for baked topping)
- Fresh sage or parsley for garnish
Instructions
- Roast Squash: Toss cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender.
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water. Drain.
- Make Purée: Blend roasted squash with milk until smooth.
- Prepare Sauce: In a saucepan, melt butter, add garlic powder and nutmeg. Stir in squash purée. Gradually add cheeses, stirring until melted and creamy. Adjust with pasta water if needed.
- Combine: Toss pasta with sauce until evenly coated.
- Optional Bake: Transfer to baking dish, top with breadcrumbs and Parmesan, bake at 375°F (190°C) for 15 minutes until golden.
- Serve: Garnish with sage or parsley.
Notes
- Roast Squash: Enhances flavor and prevents watery sauce.
- Cheese Options: Try Gruyère or fontina for a gourmet twist.
- Make Ahead: Assemble and refrigerate; bake before serving.
- Dietary Tweaks: Use gluten-free pasta or plant-based cheese for vegan versions.
- Serving Tip: Pair with a crisp salad or roasted chicken for balance.