Can I use frozen butternut squash instead of fresh?

Absolutely! Use about 4 cups of frozen cubed butternut squash. Roast it directly from frozen, just add 5-7 minutes to the cooking time.

Is this recipe suitable for vegetarians?

Yes, this recipe is completely vegetarian. Just ensure you use vegetable broth rather than chicken broth.

Can I make this recipe vegan?

Yes! Substitute the dairy milk with unsweetened almond or oat milk, and use your favorite vegan cheese alternatives. Nutritional yeast adds a cheesy flavor without dairy.

How can I make this gluten-free?

Simply use your favorite gluten-free pasta and ensure your breadcrumbs are also gluten-free or omit them entirely.

Can I prepare this dish ahead of time?

Yes! Assemble the entire dish up to 24 hours in advance and refrigerate. When ready to serve, bake at 350°F for 25-30 minutes until heated through and bubbly.

What if I don't have gruyère cheese?

No problem! You can substitute with additional cheddar, fontina, or even monterey jack cheese.

How do I know when the butternut squash is properly roasted?

The squash should be fork-tender and have some caramelized spots on the edges. This typically takes 25-30 minutes at 400°F.

Can I add protein to this dish?

Certainly! Mix in cooked chicken, bacon bits, or even black beans for a protein boost.

Butternut Squash Mac and Cheese Ultimate Comfort Recipe

Description

This Butternut Squash Mac and Cheese recipe transforms a classic comfort food into a healthier dish by using butternut squash to create a creamy texture and adding essential vitamins. It’s a delicious and nourishing meal perfect for any occasion.

Ingredients

Scale

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
1 pound whole grain pasta (shells or elbow macaroni work best)
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 cup vegetable or chicken broth
1 cup milk (whole milk creates the richest texture, but plant-based alternatives work too)
1½ cups sharp cheddar cheese, freshly grated
½ cup gruyère cheese, freshly grated (substitute with more cheddar if unavailable)
¼ cup parmesan cheese, freshly grated
½ teaspoon dried sage
¼ teaspoon nutmeg, freshly grated if possible
Salt and freshly ground black pepper to taste
2 tablespoons fresh breadcrumbs (optional, for topping)
Fresh thyme leaves for garnish

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until fork-tender.
Cook pasta in boiling salted water until al dente. Drain, reserving ½ cup pasta water.
Heat remaining olive oil in a large saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
Transfer roasted squash to a blender. Add onion, garlic, broth, and half of the milk. Blend until smooth.
Return puree to saucepan. Gradually add remaining milk, stirring. Add cheeses, sage, nutmeg, salt, and pepper. If the sauce is too thick, add pasta water.
Fold pasta into the sauce. Transfer to a baking dish, sprinkle with breadcrumbs and parmesan, and broil for 3-5 minutes until golden.
Let rest for 5 minutes before serving. Garnish with thyme leaves.

Notes

For a crispier top, broil the mac and cheese for 3-5 minutes.
Freshly grated cheese melts better than pre-shredded cheese.
Resting the mac and cheese for 5 minutes after baking allows the sauce to thicken.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Comfort Food, Pasta
Method: Roasting, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 5g
Sodium: 380mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 18g
Cholesterol: 40mg

Keywords: Butternut squash, mac and cheese, healthy comfort food, creamy pasta, roasted squash, mac and cheese twist