If you’re craving something cozy, comforting, and with a little twist, you’re going to adore this Creamy Butternut Squash Mac and Cheese Recipe. I absolutely love how this dish combines the velvety sweetness of roasted butternut squash with the rich, gooey goodness of classic mac and cheese. It’s the kind of meal that just hugs you from the inside out, and once you try it, you’ll be hooked too. Keep reading, and I’ll share all my tips for making this creamy, dreamy dinner come together perfectly every time.
Why You’ll Love This Recipe
- Rich and Creamy: The butternut squash blends into a silky sauce that feels indulgent but light.
- Nutritious Twist: With real vegetables and optional kale, it’s mac and cheese with a healthy upgrade.
- Family Favorite: Even my pickiest eaters beg for seconds once they try this version.
- Easy to Customize: You can switch up cheeses, pasta, or add extras to fit your tastes or diet.
Ingredients You’ll Need
The magic of this Creamy Butternut Squash Mac and Cheese Recipe is in how well these ingredients marry together — creamy dairy, sweet squash, and sharp cheese. Shopping tip: look for a firm butternut squash without soft spots, and if you’re new to kale, just use the tender leaves.
- Butternut Squash: Fresh, peeled, and cubed squash adds natural sweetness and creaminess when blended.
- Vegetable or Chicken Broth: Low sodium is best so you can control the saltiness in the final dish.
- Milk: I prefer whole milk for the richest sauce, but you can also use 2% or a plant-based milk like oat.
- Garlic: Minced fresh garlic provides that subtle savory depth that balances the sweetness.
- Pasta Shells: I love small to medium shells—they hold onto the sauce beautifully.
- Kale (optional): Adds a vibrant pop of color and a nutrition boost; just remove the tough stems.
- Plain Greek Yogurt: This adds tang and creaminess without heaviness—don’t swap it for sour cream!
- Salt and Pepper: Essential for seasoning, and freshly ground pepper adds a nice kick.
- Nutmeg: Just a pinch brings warmth and rounds out the squash flavors.
- Shredded Cheese: Gruyère or sharp white cheddar melt wonderfully—feel free to combine for complexity.
- Breadcrumbs (optional): For a crunchy, golden topping that contrasts the creamy sauce.
- Fresh Thyme Leaves (optional): To sprinkle on top for an herbaceous, fragrant finish.
Variations
I love that this Creamy Butternut Squash Mac and Cheese Recipe invites you to make it your own. I often swap out the cheese blend or toss in different greens to keep things interesting. You should definitely experiment and find your favorite combo!
- Vegan Version: I’ve tried swapping Greek yogurt and cheese for plant-based alternatives – it works surprisingly well with nutritional yeast for that cheesy vibe.
- Spicy Kick: Adding a pinch of cayenne or red pepper flakes gave the dish an exciting touch that my family loved.
- Different Veggies: Sometimes I mix in roasted sweet potatoes or carrots if I’m out of squash – it changes the flavor but keeps the creaminess intact.
- Gluten-Free Pasta: Using gluten-free shells was a breeze – just adjust the cooking time as package directs.
How to Make Creamy Butternut Squash Mac and Cheese Recipe
Step 1: Simmer the Squash and Aromatics
Start by combining your peeled and cubed butternut squash with broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring it all to a boil, then lower the heat and let it simmer gently for about 20 minutes. You’ll want to make sure the squash is really tender—think fork-tender—because that’s what helps the sauce get so silky smooth. Pro tip: Give the squash a poke after 15 minutes to check — if it’s still firm, keep simmering a bit longer.
Step 2: Cook Your Pasta—and Kale If You’re Using It
While the squash simmers, boil water for your pasta. Cook it according to package instructions until just al dente—it should still have a little firmness in the center. If you’re adding kale, toss it in during the last couple of minutes to soften it without losing that nice green color. If you skip the kale, just boil the pasta a minute or two past al dente so it’s perfectly tender and ready to absorb the sauce later. Drain and set aside.
Step 3: Blend the Sauce to Perfection
Transfer the butternut squash mixture—squash plus all the cooking liquid—into a blender or food processor. Add Greek yogurt, salt, pepper, and a small pinch of nutmeg. Blend until completely smooth. This is when the magic happens: a velvety sauce that’s both rich and light! Pour it into a large bowl and stir in your shredded cheese. It’s okay if the cheese doesn’t fully melt here; it will continue melting in the oven. Taste the sauce now and adjust seasoning if it needs a bit more salt, pepper, or nutmeg – I like to be generous with the pepper for a subtle bite.
Step 4: Combine and Bake
Add your cooked pasta and kale to the sauce and gently fold everything together. It might look a little soupy at first, but trust me—the pasta will soak up all that luscious sauce as it bakes. Pour it all into an ungreased 9×13 baking dish (or a similar sized oven-safe skillet). If you’re feeling fancy, sprinkle a layer of breadcrumbs and some extra cheese on top for that golden crust I’m obsessed with.
Step 5: Bake Until Bubbly and Perfect
Pop the dish into your preheated 375°F (191°C) oven. Bake it covered with foil for 20 minutes to let everything heat through and flavors meld. After that, remove the foil and bake for another 5 minutes so you get those bubbly edges and a bit of crispy topping. When you take it out, let it cool for just a few minutes—this helps it thicken up and makes serving easier.
Pro Tips for Making Creamy Butternut Squash Mac and Cheese Recipe
- Perfectly Tender Squash: Don’t rush the simmering step — super tender squash is what gives this sauce that luscious texture.
- Don’t Overcook Pasta: I’ve learned the hard way that slightly undercooked pasta allows it to soak up sauce nicely without turning mushy in the bake.
- Blend Thoroughly: Blend until totally smooth for the creamiest sauce, no chunks—this makes it taste gourmet, promise!
- Use Good Cheese: Using a flavorful, good melting cheese like Gruyère adds amazing depth—you’ll notice the difference instantly.
How to Serve Creamy Butternut Squash Mac and Cheese Recipe
Garnishes
I usually finish my creamy butternut squash mac and cheese with a sprinkle of fresh thyme leaves and a crack of black pepper—it adds a lovely herbal aroma and a little bite at the end. If you want a pop of color, a handful of toasted pumpkin seeds or chopped chives on top works wonders too!
Side Dishes
Since this mac and cheese is pretty hearty, I like pairing it with something fresh and crisp. A simple green salad with a citrus vinaigrette or roasted Brussels sprouts tossed with balsamic vinegar are my go-to sides. If you want more veggies in, a bright carrot and fennel slaw complements the creamy texture perfectly.
Creative Ways to Present
For a special dinner or holiday, I’ve baked this mac and cheese in individual ramekins and topped each with a crunchy panko crust for a charming presentation. Or you can serve it in a beautiful cast-iron skillet right at the table — it keeps it warm, and everyone loves digging in family-style!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to five days. The flavors deepen overnight, and it reheats wonderfully. Just pop a serving into the microwave or oven, and you’ll get that creamy comfort all over again.
Freezing
Freezing this dish works pretty well too. After it cools, I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and reheat gently—adding a splash of milk can help bring back the creamy texture.
Reheating
I find reheating in the oven (covered with foil at 350°F) brings back a bubbly, fresh-from-the-oven feel. For quicker meals, the microwave works too—just stir halfway through reheating and add a tablespoon of milk if it seems dry.
FAQs
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Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash works great and can actually save you prep time. Just thaw it before cooking and adjust simmer time slightly, since frozen squash may become tender faster.
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What kind of cheese is best for this mac and cheese?
I recommend Gruyère or sharp white cheddar for a wonderful melt and flavor. You can also blend cheeses—try mixing gouda or fontina for a richer, creamier result.
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Is this recipe suitable for vegetarians?
Yes! This recipe is naturally meat-free. Just be sure to use vegetable broth instead of chicken broth if you want to keep it fully vegetarian.
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Can I make this recipe dairy-free?
You can try swapping dairy milk with unsweetened almond or oat milk and using dairy-free yogurt and cheese alternatives. Keep in mind texture and flavor may vary, but it’s a good base to start customizing.
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How can I make this recipe gluten-free?
Simply use gluten-free pasta shells, which are widely available now. Also, check your breadcrumbs or skip them to keep it gluten-free.
Final Thoughts
This Creamy Butternut Squash Mac and Cheese Recipe has become a staple in my kitchen when I want something hearty yet wholesome. I love how the natural sweetness of squash brings a fresh twist, and the cheesy, comforting sauce reminds me of my childhood favorites. If you’ve been craving classic comfort food with a nutritious upgrade, do yourself a favor and make this soon. I promise it’s just as delicious as it is satisfying—your whole family will thank you!
Print
Creamy Butternut Squash Mac and Cheese Recipe
- Prep Time: 45 min
- Cook Time: 25 min
- Total Time: 1 hr 10 min
- Yield: 9 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Butternut Squash Mac and Cheese is a wholesome, comforting vegetarian dish perfect for fall and winter evenings. It combines tender butternut squash purée with a cheesy sauce made from Gruyère or sharp white cheddar, blended smoothly with Greek yogurt, and mixed with pasta shells and optional kale for a nutritious twist. Baked to bubbly perfection with a crispy breadcrumb topping, this dish is satisfying, flavorful, and makes excellent leftovers.
Ingredients
Main 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 (Gruyère or sharp white cheddar)*
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- Simmer Butternut Squash Mixture: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes until the squash is very tender. You can test tenderness by piercing a piece with a fork; it should be soft. Set aside once done.
- Preheat Oven: Preheat your oven to 375°F (191°C) in preparation for baking the mac and cheese later.
- Cook Pasta and Kale: Boil a pot of salted water according to the pasta package instructions. Cook the pasta just until al dente — firm to the bite. If using kale, add it to the boiling pasta water during the last 1-2 minutes of cooking. If not using kale, cook pasta 1-2 minutes past al dente. Drain the pasta and kale, then set aside.
- Blend Sauce: Pour the warm butternut squash mixture with all the liquid into a blender or food processor. Add the plain Greek yogurt, salt, freshly ground black pepper, and a small pinch of ground nutmeg. Blend until very smooth. Pour the sauce into a very large bowl and stir in the shredded cheese until well combined. Some cheese may not fully melt, which is fine. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Add the cooked pasta and kale (if using) to the butternut squash cheese sauce. Stir well so that the pasta is evenly coated. Although the sauce may look watery now, the pasta will absorb the liquid as it bakes.
- Prepare for Baking: Transfer the mac and cheese mixture to an ungreased 9×13-inch baking pan, 12-inch oven-safe skillet, or any 3 to 4-quart baking dish. Evenly sprinkle the top with breadcrumbs and an extra sprinkle of shredded cheese if desired.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the aluminum foil and continue baking for another 5 minutes, until the edges are bubbly and the topping is lightly browned.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper for extra flavor. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- This recipe is meat-free, making it an excellent vegetarian option for a cozy family meal.
- Gruyère cheese adds a deliciously nutty flavor; however, sharp white cheddar works well as a substitute.
- Kale is optional but adds a nutritious green element to the dish.
- For extra creaminess, ensure the squash is very tender before blending.
- Leftovers can be refrigerated in an airtight container for up to 5 days and reheated gently on the stovetop or in the microwave.
- Breadcrumb topping adds a delightful crunch but can be omitted for a softer topping.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 316
- Sugar: 3 g
- Sodium: 520.9 mg
- Fat: 9.8 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 41.9 g
- Fiber: 2.7 g
- Protein: 15.3 g
- Cholesterol: 29.3 mg
