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4.6 from 15 votes

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a creamy, cheesy, lightened up version of your childhood favorite. A simple and quick recipe that makes a delicious weeknight dinner for the fall. Kid-friendly, mom-approved. Gluten-free, vegan friendly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 539 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 cups butternut squash peeled, seeded and cut into 1" cubes
  • 1 cup low sodium broth vegetable or chicken
  • 1 cup milk of choice*
  • 1 lb macaroni pasta– whole grain gluten-free, your pick (I used cavatappi shape)
  • 2 tablespoon butter or ghee**
  • 4 oz goat cheese can omit if you dislike
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/2 TBS tapioca starch optional but adds thickness
  • 6 oz shredded cheese about 1 1/2 cups– choose your favorite. I used part colby, part gouda
  • black pepper breadcrumbs, parsley, for serving

Instructions

    Cup of Yum
  1. Blend squash: For the pasta, fill a large pot with water and bring to a boil. In a medium saucepan over medium heat, add the cubed butternut squash, broth, and milk. Bring to a simmer then reduce heat to low. Cover and cook until squash is tender – test with fork. This should take about 10-12 minutes. Once squash is tender add squash mixture, including all liquid, into a blender and purée until smooth. Or use an immersion blender.
  2. Cook pasta: Meanwhile, add the pasta to large pot of boiling water. Cook according to package instructions, but 1 minute less than fully cooked. You want the pasta to be slightly undercooked, or al dente. Drain in colander and set aside.
  3. Make cheese sauce: In the large pot that was used to cook the pasta, add butter or ghee. Melt over medium heat then add the squash purée. Add goat cheese, onion powder, garlic powder and salt. Stir until combined and goat cheese is melted. Then add tapioca starch (if using). Stir until smooth. Add shredded cheese and pasta into pot with sauce, gently stirring until combined.
  4. Serve: Scoop mac and cheese into bowls, garnishing with black pepper, breadcrumbs and parsley, if desired. Enjoy!

Notes

  • VEGAN - Use a non-dairy milk, plant based butter, and dairy-free cheese to make this recipe dairy-free/vegan.
  • STORAGE - Store leftovers in an airtight container in the fridge for 3-4 days.
  • MAKE AHEAD - Prepare the butternut squash sauce up to 3 days ahead and store in an airtight container in the fridge. Rewarm over medium-low heat while you cook the pasta.

Nutrition Information

Serving 1/6th Calories 539kcal (27%) Carbohydrates 67g (22%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Cholesterol 48mg (16%) Sodium 496mg (21%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 539

% Daily Value*

Serving 1/6th
Calories 539kcal 27%
Carbohydrates 67g 22%
Protein 22g 44%
Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Cholesterol 48mg 16%
Sodium 496mg 21%
Fiber 7g 28%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.