Creamy Butternut Squash Mac and Cheese Recipe

Introduction

This Creamy Butternut Squash Mac and Cheese is a comforting twist on a classic favorite. It combines the natural sweetness of butternut squash with cheesy goodness for a rich, velvety sauce. Perfect for a cozy dinner that appeals to both kids and adults alike.

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 recommended)*
• Optional topping: 1/3 cup (30g) breadcrumbs
• Optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

1. Step 1: 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 simmer for 20 minutes until the squash is very tender. You can start cooking the pasta during this time.
2. Step 2: Preheat your oven to 375°F (191°C).
3. Step 3: Boil water for the pasta according to package directions. Cook the pasta until just al dente. If using kale, add it to the pot and boil for another 1-2 minutes. If not using kale, cook the pasta 1-2 minutes beyond al dente. Drain pasta and kale, then set aside.
4. Step 4: Pour the warm butternut squash mixture—squash plus all the liquid—into a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth, then transfer to a large bowl. Stir in the shredded cheese until combined. It’s okay if the cheese doesn’t fully melt. Taste and adjust seasoning if needed.
5. Step 5: Add the pasta and kale to the sauce and stir gently until combined. Pour the mixture into an ungreased 9×13-inch baking dish or similar size oven-safe dish. Sprinkle breadcrumbs and extra cheese on top if desired.
6. Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until bubbly on the sides.
7. Step 7: Take the mac and cheese out of the oven and serve hot with extra cheese, fresh thyme leaves, or freshly ground black pepper on top if you like.
8. Step 8: Store any leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

• For a creamier sauce, use whole milk or add a splash of cream instead of regular milk.
• Swap kale for spinach or omit greens altogether if preferred.
• Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.
• Experiment with different cheeses like mozzarella or gouda for varied flavor profiles.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

Storage

Store leftovers covered in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual portions in the microwave or oven until heated through, adding a splash of milk if the sauce seems thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Just thaw it before cooking and adjust the simmering time if needed to ensure it becomes very tender.

Is this recipe suitable for vegetarians?

Absolutely. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly. The dish is naturally meat-free and packed with flavor.

Creamy Butternut Squash Mac and Cheese Recipe

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★★★★★

4.6 from 74 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

This Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on a classic favorite. Velvety butternut squash pureed with garlic, vegetable broth, and Greek yogurt creates a luscious cheese sauce that combines perfectly with tender pasta shells and optional kale for added greens. Topped with crunchy breadcrumbs and baked until bubbly and golden, this dish delivers a rich, creamy texture with a subtle sweetness and depth of flavor. Ideal for a hearty weeknight dinner or a cozy weekend treat.

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Ingredients

Scale 1x2x3x

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 preferred)*

Optional Toppings

• 1/3 cup (30g) breadcrumbs
• Fresh thyme leaves
• Extra freshly ground black pepper

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Instructions

1. Simmer Butternut Squash Mixture: Combine the peeled and cubed squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 20 minutes until the squash is very tender; test by piercing with a fork. Set aside.
2. Preheat Oven: Set your oven temperature to 375°F (191°C) to get it ready for baking the dish later.
3. Cook Pasta and Kale: Bring a large pot of water to boil and cook the pasta just until al dente, following package instructions. If using kale, add it during the last 1-2 minutes of cooking. If not using kale, continue boiling the pasta 1-2 minutes beyond al dente for optimal texture. Drain pasta and kale, setting aside.
4. Blend Sauce: Transfer the warm butternut squash liquid mixture to a blender or food processor. Add Greek yogurt, salt, pepper, and a pinch of nutmeg. Blend until very smooth. Pour the mixture into a very large bowl and stir in the shredded cheese until combined. The cheese may not fully melt — that’s fine. Adjust seasoning if desired.
5. Combine Pasta and Sauce: Add the cooked pasta and kale to the sauce, stirring well until evenly coated. The sauce will seem liquidy at first but will absorb into the pasta.
6. Prepare for Baking: Pour the mixture into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3 to 4 quart baking dish. Sprinkle the top with optional breadcrumbs and extra cheese if using.
7. Bake Covered: Cover the dish with aluminum foil and bake for 20 minutes until heated through and bubbling.
8. Bake Uncovered: Remove the foil and continue baking for another 5 minutes to let the top become golden and crispy.
9. Serve: Remove from oven and serve warm. Garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper to taste.
10. Store Leftovers: Cover leftovers tightly and refrigerate for up to 5 days.

Notes

• Using low sodium broth helps control the saltiness of the dish.
• Kale is optional, but adds a nice pop of color and nutrition.
• Milk and Greek yogurt can be substituted with dairy-free alternatives to suit dietary needs.
• Gruyère or sharp white cheddar provide the best melting flavor, but other cheeses can be used.
• Ensure pasta is al dente to avoid mushy texture after baking.
• Covering during baking prevents the top from drying out, while uncovering finishes it with a crispy crust.
• This dish is best served fresh but keeps well refrigerated for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: butternut squash mac and cheese, creamy mac and cheese, vegetarian mac and cheese, baked pasta, comfort food, healthy mac and cheese