Butternut Squash Mac and Cheese
This post may contain affiliate links.
Butternut squash mac and cheese is a pot of creamy, golden pasta in a cheese sauce made with roasted butternut squash, fontina, sharp cheddar, and a little mozzarella, seasoned with sage, thyme, paprika and nutmeg. It's a classic cheesy comfort with a mellow sweetness from the squash, a touch of Dijon tang, and a crunchy panko topping. Perfect fall comfort dish!
0
Comments
What I Love About My Butternut Squash Mac and Cheese
I wanted a fall mac and cheese that still tastes like real, cheesy mac and cheese first, with roasted squash blended into the sauce for extra richness and that gorgeous golden color.
- Roasted squash, not boiled. Roasting the squash halves until completely tender gives the puree a deeper, sweeter flavor, and it blends into a silky sauce.
- Three cheeses, each with a job. I use fontina for a smooth, creamy melt, sharp cheddar for that classic tangy flavor, and mozzarella for a little stretch.
- Savory, not sweet. You taste sage, thyme, and a pinch of nutmeg in every bite, so you get a cozy, savory fall dinner, not a squash dessert.
- One pot for the pasta and the sauce. Fewer dishes to wash after dinner is always a win in my house.
- Easy to get ahead on. With the squash roasted up to a few days early, dinner is ready in about 20 minutes.
- A topping that stays crunchy. Toasting the panko separately means every bowl gets a crisp, cheesy crunch, leftovers included.
Ingredient Notes
- Butternut squash – a 2-pound squash gives you about 2 cups of puree, which is exactly what this recipe needs. Look for one that feels heavy for its size, with a firm, matte skin and no soft spots.
- Fontina, sharp cheddar, and mozzarella – buy blocks and grate them yourself. Manufacturers coat pre-shredded cheese in anti-caking starches, so it doesn’t melt as smoothly into a sauce. For the mozzarella, use a block of low-moisture mozzarella. Fresh mozzarella has too much moisture for this sauce and won’t blend in well.
- Whole milk – I use whole milk for the creamiest, richest sauce. 2% works too, but the sauce turns out a little lighter. If you want even more rich, use half and half.
- Dijon mustard – it’s great to to balance the natural sweetness of the squash and add a little tang.
- Pasta – any short pasta with ridges, curls, or hollows is a great fit, with plenty of nooks for the sauce. Shells, cavatappi, elbows, penne, and bowties are all great choices.
How to Make Butternut Squash Mac and Cheese
- Roast the squash. Preheat the oven to 400°F. Wash the squash and dry it well. Set your cutting board on a damp towel to keep it from sliding, and use a sharp chef’s knife with at least an 8-inch blade.
- Pop off the stem, but don’t bother trimming the top and bottom, since there’s no need.
- Lay the squash on its side, hold it steady with your fingers curled away from the blade, and cut it in half lengthwise with a slow rocking motion instead of forcing the knife straight down.
- Scrape out the seeds and membrane with an ice cream scoop or spoon. Rub both halves with oil, sprinkle salt over the cut sides, and place them cut side down on a foil-lined baking sheet.
- Roast at 400°F for 40-45 minutes, until completely fork-tender. Let it cool a little and scoop out the flesh.
- Toast the panko whole oven is hot(optional). Mix the panko, parmesan, dried sage, and dried thyme, then stir in the melted butter. Spread it in one even layer on a parchment-lined baking sheet. Once the squash comes out, lower the oven to 375°F and toast the panko mixture in one even layer for 5-7 minutes, until golden brown.
- Cook the pasta. Bring salted water to boil and cook the pasta according to the package instructions. Drain and set aside, and keep the pot for the sauce.
- Blend the squash until completely smooth. Blend the scooped squash with 1/2 cup of the milk until no fibers or lumps are left, so the cheese sauce for mac and cheese turns out smooth.
- Make the roux. In the same pot, melt the butter over medium heat and whisk in the flour. Let it bubble for a few seconds, then whisk in the paprika, nutmeg, sage, thyme, pepper, and pressed garlic. Let the spices and garlic bloom and get fragrant for about 30 seconds.
- Add the milk slowly. Pour in the remaining 2 cups of milk a little at a time while whisking constantly. Adding it slowly while whisking so the sauce is smooth as it starts to thicken. Give it a few minutes to heat through and thicken before adding anything else, since adding the cheese too soon can make the sauce grainy.
- Add the squash. Remember to lower the heat to medium-low and whisk in the Dijon, salt, and squash puree.
- Melt in the cheese. Add the cheese one handful at a time, letting each handful melt before adding the next, and never let the sauce boil. Don’t be tempted to raise the heat, just be patient or the cheese will scald.
- Fold in the pasta and take it off the heat. Stir in the pasta just until it’s coated and heated through, then turn off the heat right away. Sprinkle the toasted panko over each bowl.
What to Serve with Butternut Squash Mac and Cheese
I serve this as a meatless dinner just as often as a holiday side.
- For a weeknight dinner, add a crisp green salad or a bright apple salad for something fresh alongside.
- For Thanksgiving or a holiday table, serve it next to roasted turkey breast with herb butter, spatchcock turkey or a cherry glazed baked ham.
- For a cozy fall dinner, pair it with apple cider braised pork or a simple roast chicken.
- For a vegetable side, Parmesan roasted Brussels sprouts or sauteed haricots verts make an easy vegetable side.
How to Make Butternut Squash Mac and Cheese Ahead
The only part of this recipe I make ahead is the roasted squash. Once it’s roasted, mac and cheese can be ready in about 20 minutes.
- Refrigerate: roast and scoop the squash flesh up to 3-4 days ahead and keep it in an airtight container in the refrigerator. Blend it with the milk when you’re ready to cook.
- Freeze: you can freeze the scooped squash, but it’s not my favorite option, since I find it turns out thinner after thawing. If you do freeze it, let it cool completely, pack it into freezer bags or containers in 2-cup portions, and freeze for up to 8-12 months. Thaw it overnight in the refrigerator before blending.
Storing and Reheating Butternut Squash Mac and Cheese
- Store: in an airtight container in the refrigerator for 3-4 days. Keep the panko topping in a separate container so it stays crisp.
- Reheat on the stovetop: reheat the whole pot over medium-low heat with about 1/4-1/3 cup of milk. Cover the pot and stir every few minutes, just until heated through.
- Reheat in the microwave: add a couple of tablespoons of milk to each bowl, cover it with a microwave cover if you have one, and reheat in 30-45 second increments, stirring in between.
- Freeze: I don’t recommend freezing this mac and cheese, since it’s just not as good once thawed. To get ahead, roast the squash a few days early instead.
Butternut Squash Mac and Cheese Recipe FAQs
Can you taste the butternut squash in mac and cheese?
Yes, but the flavor is very mild. You get a mellow, slightly sweet, nutty note in the background and a smooth, velvety sauce. It tastes autumnal without being strong or overwhelming, and with sharp cheddar, Dijon, and sage in the sauce, the whole dish is savory, not sweet.
Can I use frozen or canned butternut squash?
Frozen butternut squash cubes work if you roast them until completely tender before blending. If you use canned squash or pumpkin puree, measure out 2 cups and blend it with the milk as written.
Can I bake this butternut squash mac and cheese?
You can, but the sauce ratio changes. I make this version on the stovetop, so if you want to bake it, I recommend making 1.5 times or even double the sauce, since pasta soaks up sauce as it bakes.
Why did my cheese sauce turn grainy or separate?
Most of the time, the heat was too high or it’s overcooked (sauce cooked too long). Keep the sauce at medium-low once the cheese goes in, add it one handful at a time, and never let it boil. Grating your cheese from a block instead of using pre-shredded makes a big difference too.
More Recipes From Me
- Butternut squash potato soup
- The best butternut squash soup
- Pumpkin mac and cheese
- Mac and cheese recipe
- Spiced roasted honeynut squash
- Instant pot butternut squash soup
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Butternut Squash Mac and Cheese Recipe
Butternut squash mac and cheese is a pot of creamy, golden pasta in a cheese sauce made with roasted butternut squash, fontina, sharp cheddar, and a little mozzarella, seasoned with sage, thyme, paprika and nutmeg. It's a classic cheesy comfort with a mellow sweetness from the squash, a touch of Dijon tang, and a crunchy panko topping. Perfect fall comfort dish!
Print
Pin
Rate
Servings: 8
Calories: 510kcal
Ingredients
Roasted Butternut Squash:
- 2 lb butternut squash (2 cups butternut squash pureed)
- 1 Tbsp avocado oil or canola oil
- 1/2 tsp kosher coarse salt
Butternut Squash Mac and Cheese:
- 1 lb pasta your choice
- 2 Tbsp unsalted butter
- 2 Tbsp AP flour
- 2 garlic cloves pressed
- 1/2 tsp paprika
- 1/4 tsp ground nutmeg
- 1 tsp dried rubbed sage
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 2 1/2 cups whole milk
- 2 tsp Dijon mustard
- 2 cups pureed roasted butternut squash from above
- 1/2 tsp kosher coarse salt more or less to taste
- 8 oz fontina cheese block
- 8 oz sharp cheddar cheese block
- 4 oz mozzarella cheese block
Panko Topping (Optional):
- 1 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 tsp dried thyme
- 1/2 tsp dried rubbed sage
- 3 Tbsp butter, melted
Instructions
Roasting Butternut Squash (can be made ahead):
- Preheat the oven to 400℉.
- Wash the butternut squash and wipe it dry. Carefully pop the stem off and cut it in half with a large knife.
- Use an ice cream scoop or a spoon to scrape out the seeds and membrane and discard.
- Rub both halves with oil on both sides and sprinkle some salt over the cut side of each half of squash.
- Cover a baking sheet with some aluminum foil and place the butternut squash halves on it cut side down. Place in the oven and roast at 400℉ for 40-45 minutes, depending on size, until completely fork-tender.
- Once roasted, let it cool a little and scoop the flesh out. (You can store it in the refrigerator or use it in macaroni.)
Panko Bread Crumbs Topping:
- Mix the panko, parmesan cheese, dried sage, dried thyme together and them mix with melted butter.
- Spread the panko mixture on parchment paper covered baking sheet, make sure it's in one even layer.
- Bake in the oven at 375℉ for 5-7 minutes, until golden brown. Take out and set aside.
Butternut Squash Mac and Cheese:
- Cook pasta: bring about 4 quarts of water to a boil and season with about 1.5 Tbsp of kosher coarse salt. Add in the pasta and cook according to the package instructions. Once done, drain off pasta and set aside. Use the same pot to cook the mac and cheese.
- Prep the ingredients: while pasta is cooking, measure all the ingredients. Grate the cheese on the large size grate of the box grater.
- Combine roasted butternut squash flesh with about 1/2 cup of milk in a blender and blend smooth.
- In the same pot as you used to cook pasta, melt butter over medium heat and once melted, whisk in flour. Let it simmer a few seconds and whisk in paprika, nutmeg, dried sage, dried thyme, pepper and pressed garlic. Stir and let it sauté for about 30 seconds.
- Start pouring in milk while whisking at the same time. Once milk is whisked and smooth, let it heat through.
- Lower the heat to medium-low and whisk in Dijon mustard and salt. Whisk in butternut squash puree until smooth.
- Stir in grated cheese, one handful at a time, letting it melt in between each addition. Once sauce is smooth, add back the cooked pasta.
- Stir pasta with sauce and once all combined. Turn off the heat and serve.
- Optional: Top off each bowl with crunchy Panko bread crumb mixture.
Notes
- Squash: a 2-pound butternut squash gives about 2 cups of puree. Roast it up to 3-4 days ahead and refrigerate. You can also freeze the scooped squash for up to 8-12 months, though it turns out thinner after thawing.
- Cheese: grate all the cheese from blocks for the smoothest sauce. Use low-moisture mozzarella, not fresh.
- Topping: toast the panko separately and sprinkle it over each bowl so it stays crunchy. Store any extra topping separately from the mac and cheese.
- Gluten free: use gluten free pasta, gluten free all-purpose flour in place of the AP flour, and gluten free panko.
- Reheating: add about 1/4-1/3 cup of milk to the pot and reheat covered over medium-low, stirring every few minutes. For single bowls, add a couple of tablespoons of milk and microwave in 30-45 second increments, stirring in between.
Nutrition
Calories: 510kcal | Carbohydrates: 29g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 900mg | Potassium: 768mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13379IU | Vitamin C: 28mg | Calcium: 635mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Categories:
Dinner Recipes, Fall Recipes, Pasta Recipes, Side Dishes, Thanksgiving Dinner Recipes, Vegetarian Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
