There’s something magical about comfort food that warms your heart and fills your soul, isn’t there? Butternut squash mac and cheese is a game-changer when it comes to blending indulgence with a healthy twist. Imagine the creamy richness of classic mac and cheese, but with a velvety sauce made from roasted butternut squash, a hint of Parmesan, and perfectly cooked whole wheat pasta. It’s not just a dish; it’s an experience that brings comfort to the table and nutrition to your plate.
If you’re looking for a healthier way to enjoy this classic, stay tuned—this recipe combines wholesome ingredients, easy-to-follow instructions, and plenty of flavor.
Why You’ll Love This Butternut Squash Mac and Cheese
- Healthier Comfort Food: This recipe swaps heavy cream for a lighter but equally creamy butternut squash sauce.
- Family-Friendly: Kids and adults alike will adore the mild sweetness of butternut squash paired with gooey cheese.
- Easy to Prepare: With simple ingredients and step-by-step instructions, you’ll have dinner ready in under an hour.
- Nutrient-Packed: Butternut squash is loaded with vitamins A and C, making it a guilt-free indulgence.
Ingredients You’ll Need
Here’s everything you need to whip up this comforting dish:
| Ingredient | Quantity |
|---|---|
| Olive oil spray | As needed |
| Kosher salt | To taste |
| Cubed butternut squash | 1 pound |
| Whole wheat elbow pasta | 10 ounces |
| Low sodium vegetable broth | 1 ½ cups (divided) |
| Onion powder | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Panko breadcrumbs | ¼ cup |
| Freshly grated Parmesan cheese | 2 tablespoons |
| Unsalted butter | 1 tablespoon |
| Minced shallot | 1 medium |
| All-purpose flour | ¼ cup |
| Skim milk | 2 cups |
| Shredded Gruyere cheese | ½ cup |
| Shredded cheddar cheese | ½ cup |
| Chopped chives (optional) | For garnish |
Step-by-Step Instructions for Butternut Squash Mac and Cheese
1. Prep Your Baking Dish and Ingredients
- Preheat your oven to 375°F.
- Spray a 9” x 11” glass baking dish with olive oil spray and set it aside.
- Bring a large pot of salted water to a boil.
2. Cook the Butternut Squash
- Add the cubed butternut squash to the boiling water. Let it cook for 5–6 minutes or until it’s fork-tender.
- Using a slotted spoon, transfer the cooked squash to a blender.
3. Cook the Pasta
- In the same pot of boiling water, cook the whole wheat elbow pasta according to the package instructions.
- Drain the pasta, return it to the pot, and set it aside.
4. Blend the Butternut Squash Sauce
- Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and a pinch of black pepper to the blender with the squash.
- Blend until smooth and creamy.
5. Prepare the Breadcrumb Topping
- In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon kosher salt, and a dash of black pepper. Set this mixture aside.
6. Make the Cheese Sauce
- Melt the unsalted butter in a medium-sized saucepan over medium heat.
- Add the minced shallot and sauté for about 2 minutes, or until fragrant.
- Sprinkle the all-purpose flour evenly over the shallots and cook for another minute, stirring constantly.
- Gradually whisk in the remaining 1 cup of vegetable broth and skim milk.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 5 minutes, whisking frequently.
7. Combine the Cheese and Squash
- Remove the saucepan from the heat and whisk in the shredded Gruyere cheese, shredded cheddar cheese, pureed butternut squash, 1 ½ teaspoons kosher salt, and a pinch of pepper.
- Stir until the cheese is fully melted and the sauce is smooth.
8. Assemble the Dish
- Pour the cheese sauce over the cooked pasta and gently mix until the noodles are evenly coated.
- Transfer the pasta mixture to the prepared baking dish.
- Sprinkle the breadcrumb topping evenly over the top.
9. Bake to Perfection
- Bake the dish in the preheated oven for 25 minutes.
- For a golden, crispy topping, switch the oven to high broil and broil for an additional 2–3 minutes. Keep an eye on it to avoid burning.
10. Garnish and Serve
- Remove the dish from the oven and let it cool slightly.
- Garnish with chopped chives, if desired, and serve warm.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 12g |
| Carbohydrates | 38g |
| Dietary Fiber | 6g |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Sodium | 450mg |
Expert Tips for the Best Butternut Squash Mac and Cheese
- Pick the Right Squash: For the creamiest texture, choose a ripe butternut squash with a smooth, firm skin.
- Customize Your Cheeses: Swap Gruyere or cheddar for mozzarella or Monterey Jack for a different flavor profile.
- Make It Gluten-Free: Use gluten-free pasta and breadcrumbs for a celiac-friendly version.
- Sneak in More Veggies: Blend steamed cauliflower or carrots with the squash for added nutrition.
- Reheat Gently: To prevent the dish from drying out, reheat leftovers in the oven with a splash of milk.
FAQ: Butternut Squash Mac and Cheese
1. Can I make this recipe vegan?
Yes! Substitute the milk with unsweetened almond milk, use vegan cheese, and replace butter with a plant-based alternative.
2. What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
3. Can I freeze butternut squash mac and cheese?
Absolutely! Let the dish cool completely, then freeze it in portions. Reheat in the oven for the best texture.
4. How can I add more protein?
Mix in cooked chicken, turkey sausage, or chickpeas to boost the protein content.
5. Can I use canned butternut squash?
Yes, canned squash can be a quick alternative. Just make sure to use unsweetened, pure squash puree.
6. What can I serve with this dish?
Pair it with a crisp green salad, roasted vegetables, or garlic bread for a complete meal.
Conclusion: Make This Comfort Classic Today!
Whether you’re planning a family dinner or looking for a dish to impress your guests, butternut squash mac and cheese delivers on every front. It’s rich, creamy, and comforting, yet packed with wholesome ingredients. Ready to give it a try? Head to the kitchen, gather your ingredients, and create a dish that’s as nutritious as it is delicious.
Butternut Squash Mac and Cheese: A Comfort Food Makeover
- Total Time: 45 minutes
- Yield: 6 servings
Description
Butternut Squash Mac and Cheese is the perfect balance of indulgence and nutrition. This creamy, cheesy dish features a velvety butternut squash sauce, whole wheat pasta, and a crispy breadcrumb topping. It’s a healthier twist on a classic comfort food that’s sure to delight both kids and adults alike. Whether for a family dinner or a cozy meal, this recipe is a must-try!
Ingredients
- Olive oil spray (as needed)
- Kosher salt (to taste)
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- 1½ cups low sodium vegetable broth (divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 medium minced shallot
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded cheddar cheese
- Chopped chives (optional, for garnish)
Instructions
- Prep Your Baking Dish and Ingredients:
- Preheat your oven to 375°F.
- Spray a 9” x 11” glass baking dish with olive oil spray and set aside.
- Bring a large pot of salted water to a boil.
- Cook the Butternut Squash:
- Add the cubed butternut squash to the boiling water and cook for 5-6 minutes or until fork-tender.
- Use a slotted spoon to transfer the cooked squash to a blender.
- Cook the Pasta:
- In the same pot of boiling water, cook the whole wheat elbow pasta according to the package instructions.
- Drain the pasta, return it to the pot, and set aside.
- Blend the Butternut Squash Sauce:
- Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and a pinch of black pepper to the blender with the squash.
- Blend until smooth and creamy.
- Prepare the Breadcrumb Topping:
- In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon kosher salt, and a dash of black pepper. Set aside.
- Make the Cheese Sauce:
- Melt the unsalted butter in a medium-sized saucepan over medium heat.
- Add the minced shallot and sauté for about 2 minutes until fragrant.
- Sprinkle in the all-purpose flour, stirring constantly for 1 minute.
- Gradually whisk in the remaining 1 cup of vegetable broth and skim milk.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes, whisking frequently.
- Combine the Cheese and Squash:
- Remove the saucepan from heat and whisk in Gruyere cheese, cheddar cheese, pureed butternut squash, 1½ teaspoons kosher salt, and a pinch of black pepper.
- Stir until the cheese is fully melted and the sauce is smooth.
- Assemble the Dish:
- Pour the cheese sauce over the cooked pasta and mix gently to coat evenly.
- Transfer the pasta mixture to the prepared baking dish.
- Sprinkle the breadcrumb topping evenly over the top.
- Bake to Perfection:
- Bake in the preheated oven for 25 minutes.
- For a golden, crispy topping, broil on high for the last 2-3 minutes. Watch closely to avoid burning.
- Garnish and Serve:
- Let the dish cool slightly after removing it from the oven.
- Garnish with chopped chives if desired and serve warm.
Notes
- Choose Fresh Butternut Squash: For the best texture, opt for ripe squash with smooth, firm skin.
- Customize Cheeses: Swap Gruyere or cheddar for mozzarella or Monterey Jack for a unique twist.
- Make It Gluten-Free: Use gluten-free pasta and breadcrumbs for a celiac-friendly version.
- Sneak in Veggies: Blend in steamed cauliflower or carrots for extra nutrition.
- Reheating Tip: Add a splash of milk when reheating leftovers to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Inspired
