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Home » Pizza + Pasta + Noodles » Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 1, 2020
4.80 from 15 votes


Last Updated December 4, 2022 | 4 Comments

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Enjoy the best of fall flavors with this Butternut Squash Mac and Cheese. A delicious and healthy alternative to traditional baked mac and cheese, even the pickiest eaters will enjoy. 

orange casserole dish filled with Butternut Squash and Cauliflower Mac-n-Cheese

Why You’ll Love Butternut Squash Mac and Cheese

Autumn is the season when we start to crave comfort food, and this ‘healthy’ mac and cheese recipe is the perfect cozy dish packed with melty cheese and nutrient-rich ingredients like butternut squash and cauliflower. This creamy butternut squash mac is a staple in my house. Even my picky eater, who usually asks for boxed mac and cheese, will happily eat this homemade version. It’s a recipe the whole family can agree on.

The best part? It only takes 25 minutes to make!

What kind of milk do you use for mac and cheese?

Heavy cream will always yield the best-tasting and creamiest mac and cheese. It is also least likely to curdle (or separate) when lightly boiled, so it’s the easiest to cook with. Unfortunately, it’s also the heaviest and least healthy. Try using half-and-half, or whole milk, instead. Plain unsweetened soy milk is a great plant-based option. I suggest avoiding coconut milk because it has a slight sweetness that can make your savory dish taste funky. 

overhead image of orange casserole dish filled with Butternut Squash and Cauliflower Mac-n-Cheese

How to Make Butternut Squash Mac and Cheese

To start, preheat your oven to 375F.

In a medium saucepan set over medium-high heat, combine the butternut squash with the milk. Bring it to a gentle boil, being very careful not to burn the milk. Reduce it to low heat and simmer until the squash is tender.

Next, blend the milk and squash in a blender or food processor, creating a butternut squash puree before returning to the pot. Whisk in the flour and ricotta cheese and salt, pepper, cheddar cheese, and half of the Parmigiano Reggiano cheese.

Meanwhile, cook your pasta and cauliflower of choice according to package instructions and drain well. 

Return the prepared pasta and cooked cauliflower back to the pot. Pour the prepared squash and cheese mixture over the top and mix well to combine. Give it a quick mix and taste for salt and pepper.

Grease a large baking dish (or dutch oven) and carefully pour in your butternut squash mac n cheese. Sprinkle with the Italian bread crumbs and the remaining parmesan cheese. Bake for approximately 15 minutes or until your cheesy pasta is golden brown and bubbly!

spoon full of Butternut Squash and Cauliflower Mac-n-Cheese

Optional Additions

The best part of this mac and cheese is that you can easily customize it. Sneak in some extra veggies or add a little more protein. Here are a few options:

  • Broccoli
  • Peas
  • Shredded Chicken
  • Aged Gouda
  • Sweet Potato
  • Fresh Sage

More Mac and Cheese Recipes:

  • Instant Pot Mac and Cheese
  • Pepperoni Mac and Cheese
  • Cowboy Mac and Cheese
  • Baked Mac and Cheese

If you try making this Butternut Squash Mac and Cheese Recipe, please leave me a comment below! I always love to read your thoughts and feedback!

bowl filled with Butternut Squash and Cauliflower Mac-n-Cheese
Butternut Squash and Cauliflower Mac n Cheese

Butternut Squash Mac and Cheese

4.80 from 15 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Enjoy the best of fall flavors with this Butternut Squash Mac and Cheese. A delicious and healthy alternative to traditional baked mac and cheese, even the pickiest eaters will enjoy. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 575 kcal

Ingredients
 
 

  • 1 butternut squash - peeled, seeded and cubed
  • 4 cups milk - cow, goat, almond soy (more if it’s too thick)
  • 1 cup ricotta cheese - full fat or low fat
  • 1 tablespoon all purpose flour
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cheddar cheese - shredded
  • 1 cup Parmigiano Reggiano cheese - finely shredded
  • 1 large head of cauliflower - finely chopped
  • 1 pound pasta
  • 1 cup Italian breadcrumbs
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Instructions
 

  • Preheat oven to 375 degrees F.
  • In a large saucepan combine the squash and milk.  Slowly bring to a boil over medium-high heat, making sure not to burn the milk.  Reduce heat to medium-low and simmer until squash is tender, approximately 25-30 minutes.  Remove from heat.
  • Blend the milk and squash in a blender or food processor and return to pot. Over low heat whisk in the flour and then the ricotta cheese.  Once fully incorporated, add the salt, pepper, 2 cups of cheddar cheese and 1/2 of the Parmigiano Reggiano cheese. Stir.
  • In a large stock pot, cook the pasta and cauliflower according to package directions.  Be careful not to overcook your pasta.  Drain well.
  • Return the pasta and cauliflower back to the stock pot and add the cheese.  Give it a quick mix and taste for salt and pepper.
  • Lightly grease a large casserole dish (or dutch oven) and carefully pour in your butternut squash mac n cheese.  Sprinkle with the Italian breadcrumbs and remaining 1/2 cup of Parmigiano Reggiano.  Bake for 30 minutes or until brown and bubbly.

Jessica’s Notes

If you don’t like ricotta cheese, feel free to omit that from the recipe.  I had some sitting in the refrigerator, so I figured, why not?
 

Nutritional Information

Calories: 575kcal | Carbohydrates: 72g | Protein: 29g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1245mg | Potassium: 793mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10760IU | Vitamin C: 26.6mg | Calcium: 652mg | Iron: 2.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword butternut squash mac and cheese, Butternut Squash Mac and Cheese recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

317 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Joanne Wright says

    September 26, 2021 at 12:11 pm

    Step 3 should read “blend the milk and squash”, not milk and cheese, I am assuming..?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 26, 2021 at 3:34 pm

      Thanks for catching that Joanne, I updated the instructions to be a bit more clear 🙂

      Reply
  2. Allen Bailey says

    September 20, 2021 at 7:42 pm

    5 stars
    I made this with cauliflower, brocolli, onions and squash. A little curry powder and cumin and thyme made this heavenly. this is a keeper! thanks for posting this recipe. it will be a regular in this kitchen.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 21, 2021 at 7:03 am

      Thanks for the great feedback Allen 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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