Golden, cozy, and secretly packed with veggies—this Creamy Butternut Squash Mac & Cheese transforms a comfort food favorite into a nutritious weeknight hero. It’s warm, creamy, and perfect for chilly evenings or busy nights when you need something quick, wholesome, and family-approved!
Why We Love this Creamy Butternut Squash Mac & Cheese
The naturally sweet, roasted squash blends into a velvety cheese sauce that even picky eaters won’t suspect hides a vegetable. With familiar flavors from cheddar and Parmesan and the subtle richness of Gruyère, it hits that nostalgic “mac” note while adding a boost of fiber and vitamins from whole-grain pasta and squash.
- Hidden Veggies: Butternut squash adds creaminess and nutrients—no need to sneak it past your kids; they’ll never know.
- Three-Cheese Flavor: The mix of cheddar, Gruyère (or Swiss), and Parmesan keeps the dish classic yet elevated.
- Make-Ahead Friendly: You can roast the squash or blend the sauce ahead of time for easy prep.
- Customizable: Great base for veggies, proteins, or gluten-free pasta swaps.
Tips for Success:
- Roast until caramelized: Deep golden edges bring out the squash’s natural sweetness and make the sauce extra flavorful.
- Blend until silky: A high-speed blender makes the sauce ultra-smooth—add a splash of pasta water if it’s too thick.
- Reserve pasta water: The starchy liquid helps loosen the sauce and makes it cling beautifully to the noodles.
- Toast the topping: Don’t skip the buttery, toasted panko—it gives irresistible crunch and contrast to the creamy pasta.
- Bake for a golden crust: Optional but worth it for presentation (and that bubbling cheese layer).
- Kid-friendly tips: Leave out nutmeg if preferred, finely mash a few extra roasted squash cubes into the sauce for thicker texture, or stir in peas for extra color and nutrients.
- Storage: Refrigerate leftovers in an airtight container 3–4 days. Reheat gently on the stove with a splash of milk to loosen the sauce, or microwave in short bursts.
Substitutions & Add-Ins:
- Milk: Whole milk makes it rich, but almond milk, oat milk, or 2% also work beautifully. Avoid sweetened varieties.
- Cheese: Don’t have Gruyère? Swap in Monterey Jack, mozzarella, or all cheddar. Nutritional yeast can add extra cheesy flavor if you’re cutting back on dairy.
- Pasta: Elbows, shells, or cavatappi are all perfect. Gluten-free pasta or chickpea pasta hold up well, too.
- Veggies: Stir in peas, spinach, or finely chopped broccoli for color and texture.
- Protein Boost: Add cooked chicken, turkey sausage, or white beans for a heartier version.
The Secret to Perfect Butternut Squash Mac & Cheese
The magic happens when butternut squash transforms from a firm, starchy vegetable into a silky, naturally sweet puree that creates the creamiest cheese sauce you’ve ever made.
Why Roasted Squash Makes All the Difference
Roasting caramelizes the squash’s natural sugars while concentrating its flavors, creating depth that boiled or steamed squash simply can’t match. The high heat also removes excess moisture, so your cheese sauce stays gloriously thick instead of turning watery and broken. When you see those golden-brown edges on your roasted squash cubes, you know you’ve developed the complex, slightly nutty flavors that make kids think this tastes like the fanciest restaurant mac and cheese.
How to Master Roasted Squash Puree at Home
Cut your squash into uniform 1-inch cubes so they roast evenly—smaller pieces burn while larger ones stay raw inside. Roast at 425°F until the edges are golden and a fork slides through easily, about 25-30 minutes depending on your oven. The finished puree should be completely smooth with no lumps when blended with milk, creating a sauce that coats pasta beautifully without any grittiness that screams “hidden vegetables” to suspicious kids.
More Delicious Pasta Recipes:
This Butternut Squash Mac & Cheese captures the best of both worlds—classic, cheesy comfort with a nourishing twist. Whether you’re feeding little ones or just craving something cozy, this dish proves that “kid-friendly” can still mean fresh, flavorful, and full of goodness.
Creamy Butternut Squash Mac & Cheese
Golden, cozy, and secretly packed with veggies—this Creamy Butternut Squash Mac & Cheese is perfect for chilly evenings or busy nights when you need something quick, wholesome, and family-approved!
Servings: 6 servings
1 Blender or Food Processor Or immersion blender + tall jar
1 Wooden Spoon or Spatula
1 Measuring Cups and Spoons
1 Baking Dish Optional, 8×8-inch
- 1 medium Butternut Squash About 2 lbs, peeled, seeded, and cut into 1-inch cubes
- 2 cloves Garlic Peeled
- 1 tbsp Olive Oil
- ¾ tsp Kosher Salt Divided
- ¼ tsp Freshly Ground Black Pepper Divided
- 1 lb Short Pasta Whole-wheat or regular elbows, shells, or cavatappi
- 1½ cups Whole Milk Or unsweetened almond milk
- 2 tbsp Unsalted Butter Divided
- 1 cup Sharp Cheddar Freshly shredded, 4 oz
- 1 cup Gruyère or Mild Swiss Freshly shredded, or extra cheddar, 4 oz
- ½ cup Parmesan Finely grated, 2 oz
- ¼ tsp Ground Nutmeg
- ½ tsp Dried Sage Or 1 tbsp fresh minced sage, optional
- ½ cup Reserved Pasta Cooking Water As needed
- ¾ cup Panko Breadcrumbs
- 1 tbsp Olive Oil or Unsalted Butter For toasting panko
- 1 cup Frozen Peas Thawed, optional
- 2 cups Baby Spinach Wilted, optional
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
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Toss cubed butternut squash and whole garlic cloves with 1 tbsp olive oil, ½ tsp salt and ⅛ tsp pepper. Spread in one layer on the baking sheet and roast 25–30 minutes, until squash is very tender and edges are golden.
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Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente (usually 8–10 minutes). Reserve ½ cup pasta cooking water, then drain and return pasta to the pot.
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When squash is done, let it cool 5 minutes. Transfer roasted squash and garlic to a blender or food processor. Add milk, 1 tbsp butter, nutmeg, sage (if using), and remaining ¼ tsp salt and ⅛ tsp pepper. Blend until completely smooth, adding reserved pasta water a tablespoon at a time if needed to reach a pourable, creamy sauce.
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Over low heat, add the squash sauce to the drained pasta and stir to coat. Add shredded cheddar, Gruyère, and half the Parmesan, stirring until cheese melts and sauce is smooth. If sauce seems too thick, stir in a little more reserved pasta water or milk.
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Taste and adjust seasoning with more salt or pepper if needed. Stir in optional peas or wilted spinach now if using.
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For the topping: heat 1 tbsp olive oil or 1 tbsp butter in a small skillet over medium heat. Add panko and toast, stirring, until golden and crisp, 2–3 minutes. Remove from heat.
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Serve immediately topped with toasted panko and remaining Parmesan. Optional: transfer to a buttered 8×8-inch baking dish, sprinkle topping and bake at 400°F for 10–12 minutes for a bubbly golden top.
Storage: Refrigerate leftovers in an airtight container 3–4 days. Reheat gently on the stove with a splash of milk to loosen the sauce, or microwave in short bursts. Substitutions: Use half whole-wheat pasta for more fiber, swap Gruyère for extra cheddar, or use unsweetened almond milk and vegan cheeses for dairy-free. Kid-friendly tips: Leave out nutmeg if preferred, finely mash a few extra roasted squash cubes into the sauce for thicker texture, or stir in peas for extra color and nutrients.