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Butternut Squash Mac and Cheese

This easy butternut squash mac and cheese sneaks butternut squash into the sauce for a healthy twist. Great for toddlers and picky eaters!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 312 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 pound frozen cubed butternut squash or fresh squash cut into 3/4-inch cubes, about 1 small squash
  • 4 strips bacon or pancetta* cut into bite-sized pieces, optional
  • ¼ cup finely chopped shallot or yellow onion
  • 1 cup nonfat milk
  • 1 cup low-sodium chicken broth or vegetable broth
  • 16 ounces whole wheat pasta use any chunky shape, such as cavatappi (pictured), rigatoni or penne
  • 1 teaspoon dry mustard
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 1 cup freshly shredded sharp cheddar cheese about 4 ounces
  • ¼ cup grated Parmesan cheese about 3/4 ounce
  • ⅔ cup whole plain Greek yogurt do not use low fat or fat free or it may curdle
  • chopped fresh chives optional, for serving
For the Topping:
  • ¼ cup grated Parmesan cheese about 3/4 ounce
  • ¼ cup panko breadcrumbs
  • 1 ½ teaspoons extra-virgin olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Coat a 9x13-inch baking dish with nonstick spray.
  2. Steam the squash according to package instructions until fork tender (if cooking fresh squash, bring a large pot of water to boil. Add squash and boil until tender, 4-6 minutes.). Drain the squash, then transfer to a blender.
  3. Meanwhile, in a Dutch oven or similar deep, wide pot, cook the bacon over medium-low for 8 to 10 minutes, until the fat is rendered (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper towel-lined plate and lightly pat dry. Discard all but 1/2 tablespoon drippings from the pot.
  4. Return the pot to medium-low heat. Add the shallot and sauté until softened, about 5 minutes.
  5. In a separate pot, cook the pasta until nearly al dente. It shouldn’t be completely crunchy but when you taste it, it should still be too firm to eat. Drain and set aside.
  6. In a small bowl, stir together the topping ingredients: Parmesan, panko, and olive oil. Set aside.
  7. Add the milk and broth to the blender with the squash. Blend until smooth, then pour into the pot with the shallot. Add the mustard, salt, nutmeg, and cayenne. Stir until combined
  8. Bring the sauce to a gentle boil. Reduce the heat as needed to maintain a steady simmer. Simmer, stirring very often to prevent sticking, until the sauce is thickened, about 5 minutes. Remove from the heat and let cool 3 minutes.
  9. Whisk in the cheddar, Parmesan, and Greek yogurt until smooth. Taste and add additional seasoning as desired.
  10. Gently stir the noodles and bacon into the sauce.
  11. Scoop into the prepared baking dish (it will seem very saucy). Sprinkle the topping mixture over the top.
  12. Bake the butternut squash mac and cheese for 25 minutes, then turn the oven to broil. Broil for 2 to 3 minutes until the Panko is lightly browned. DO NOT walk away or the topping may burn when you least expect it. Sprinkle with fresh chives. Let cool a few minutes, then enjoy hot.

Notes

  • *For a vegetarian butternut squash mac and cheese, omit the bacon. Sauté the shallot in 1/2 tablespoon olive oil instead of the bacon drippings.
  • Adapted from my Pumpkin Mac & Cheese.
  • TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 3 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave. 
  • TO FREEZE: Freeze mac and cheese in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition Information

Serving 1(of 10) Calories 312kcal (16%) Carbohydrates 38g (13%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 23mg (8%) Potassium 297mg (8%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 5043IU (101%) Vitamin C 10mg (11%) Calcium 210mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 312

% Daily Value*

Serving 1(of 10)
Calories 312kcal 16%
Carbohydrates 38g 13%
Protein 15g 30%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 23mg 8%
Potassium 297mg 6%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 5043IU 101%
Vitamin C 10mg 11%
Calcium 210mg 21%
Iron 1mg 6%

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