Zesty Butternut Squash Mac and Cheese Recipe

The vibrant orange color of this dish screams autumn comfort food to me. It is the perfect way to sneak extra vegetables into a meal without sacrificing any cheesy goodness.

My family goes absolutely wild for this Butternut Squash Mac and Cheese whenever I put it on the table. The sauce gets incredibly creamy and rich without feeling heavy or overwhelming.

What Makes This Butternut Squash Mac and Cheese So Special

The secret lies in roasting the vegetable until it caramelizes and becomes tender. This step adds a depth of sweetness that pairs beautifully with sharp cheddar.

I appreciate how the mashed squash creates a velvety texture that clings to every noodle. It creates a sauce that feels indulgent but actually packs a nutritious punch.

This Butternut Squash Mac and Cheese comes together in one pot for minimal cleanup. You do not even need to make a separate roux or strain the pasta water.

If you enjoyed this creamy comfort dish, you should definitely try my Savory Black and White Cookies Recipe next. For another warming meal, the Zesty White Bean Soup Recipe is a fantastic option for your weekly rotation.

Gathering Your Butternut Squash Mac and Cheese Ingredients

Here is everything I use to make this cozy meal:

• Butternut Squash: Look for a medium squash weighing about one and a half pounds or slightly larger.
• Olive Oil: I use just a teaspoon to coat the squash before roasting it in the oven.
• Unsalted Butter: This forms the base of the sauce and helps bloom the spices.
• Garlic Powder: A teaspoon adds a savory depth that complements the sweet squash.
• Onion Powder: This pantry staple ensures the flavor profile is robust and well-rounded.
• Short-cut Pasta: Shapes like pipe rigate, shells, or fusilli work best to hold the creamy sauce.
• Water: You need five cups to cook the pasta directly in the pot with the squash.
• Fine Salt: Essential for seasoning the pasta water and bringing out the cheese flavors.
• Cream Cheese: Cubed block cream cheese adds tang and creates a luscious texture.
• Sharp Cheddar Cheese: Freshly shredded sharp cheddar provides the classic mac and cheese taste.
• Parmesan Cheese: Finely grated parmesan adds a salty, nutty finish to the dish.

My Method for Perfect Butternut Squash Mac and Cheese

Let’s get cooking!

1. First, preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Cut the top and bottom off the squash, slice it in half lengthwise, and scoop out the seeds with a spoon. Rub the olive oil over the cut sides of the squash and place them cut-side down on the prepared baking sheet. Roast for 40 to 60 minutes until the flesh is very tender when pierced with a fork. Once cool enough to handle, peel off the skin and mash the flesh with a potato masher until you have about 2 cups of mash (save any extra for later).
2. Melt the butter in a large Dutch oven or heavy pot over medium heat. Stir in the garlic powder and onion powder, cooking for 2 to 4 minutes until fragrant and little brown flecks appear. Add the dry pasta to the pot and toss gently to coat it in the seasoned butter. Pour in the water, add the salt, and stir in the 2 cups of mashed Butternut Squash Mac and Cheese base. Cover the pot and bring it to a boil over high heat.
3. Once the pot reaches a boil, remove the lid immediately and set a timer for 8 minutes. Cook the pasta while stirring occasionally to prevent sticking, but do not drain the water when the timer goes off. Stir in the cubed cream cheese and continue cooking for another 4 to 5 minutes until the pasta is al dente and the sauce is creamy. Reduce the heat to low, add the cheddar and Parmesan, and stir until everything is melted and smooth before seasoning with extra salt if needed.

Tips to Perfect Your Butternut Squash Mac and Cheese

Roast the squash ahead of time to make weeknight assembly incredibly fast. I often bake it the day before and store the mash in the fridge until I am ready to cook.

Be careful not to overcook the pasta since it continues to soften in the hot cheese sauce. I always test a noodle for texture a minute or two before the timer goes off.

If the Butternut Squash Mac and Cheese sauce looks too thick, splash in a little extra water or milk. The starch from the pasta water naturally thickens it as it stands.

How I Like to Serve This Butternut Squash Mac and Cheese

I love serving this rich pasta alongside a crisp green salad with a bright vinaigrette. The acidity cuts through the creamy sauce and refreshes your palate between bites.

You can also sprinkle toasted breadcrumbs or crushed pecans on top for added crunch. It transforms this Butternut Squash Mac and Cheese into a restaurant-quality dinner.

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Butternut Squash Mac and Cheese Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A creamy, one-pot macaroni and cheese featuring roasted butternut squash, sharp cheddar, and parmesan. Comfort food made easy.

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Ingredients

• 1 pound short-cut pasta (pipe rigate, shells, or fusilli)
• 5 cups water
• 1 medium butternut squash (approx. 1.6 lbs)
• 4.5 ounces cream cheese, cubed
• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, finely grated
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fine salt
• 1 teaspoon extra virgin olive oil

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Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Halve the squash lengthwise, remove seeds, rub cut sides with olive oil, and roast cut-side down for 45-60 minutes until tender. Peel and mash to yield 2 cups.
2. In a large pot or Dutch oven, melt butter over medium heat. Add garlic and onion powder, cooking for 3 minutes until fragrant. Toss in dry pasta to coat.
3. Add water, salt, and 2 cups of mashed squash to the pot. Cover and bring to a boil. Remove lid and cook for 8 minutes, stirring occasionally. Do not drain.
4. Stir in cream cheese and cook for 5 more minutes until pasta is al dente. Reduce heat to low, stir in cheddar and Parmesan until melted. Season with salt to taste and serve.

Notes

Roast the squash up to 2 days in advance to save time.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 55 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 45mg

Keywords: Butternut Squash Mac and Cheese, one pot pasta, vegetarian dinner, fall recipes, creamy mac and cheese