Butternut Squash Mac and Cheese

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    8

  • Calories

    380 kcal

  • Course

    Dinner

  • Cuisine

    American

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a perfect Fall recipe. Butternut squash adds a creamy richness to classic mac and cheese sauce.

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Ingredients

Servings
  • 1 pound butternut squash peeled and cubed
  • 1 pound large elbow pasta
  • 1 1/2 cups vegetable broth divided
  • 2 tablespoons butter
  • 1 medium shallot minced
  • 2 garlic cloves minced
  • 6 large sage leaves chopped
  • 1/4 cup flour
  • 2 cups whole milk
  • 1/2 cup gruyere cheese shredded
  • 1/2 cup medium cheddar shredded
  • salt and pepper
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Instructions

  1. Bring a large pot of salted water to a boil. Add squash and cook for 7 minutes, until the squash is fork tender.
  2. Using a slotted spoon, transfer the squash to a blender. Add pasta to the boiling water and cook until al dente. After pasta is cooked, drain it and place it back in the pot off of the heat.
  3. While the pasta cooks, blend the squash with 1/2 cup vegetable broth and salt and pepper to taste. Set aside.
  4. In a large skillet, melt butter. Add shallot and cook until translucent. Add garlic and sage and cook for another minute. Sprinkle flour into the skillet and stir until combined.
  5. Slowly add the rest of the vegetable broth and the milk while whisking. Whisk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes whisking frequently.
  6. Remove the skillet from the heat and add the butternut squash puree and shredded cheeses. Stir until smooth and the cheese is melted.
  7. Pour the sauce over the pasta and stir to combine.
  8. Add salt and pepper to taste and serve.

Notes

  • Because the squash is hot and will release steam as it blends, the steam needs a place to escape. Remove the plug from the lid of the blender and loosely hold a dish towel over the hole while blending to avoid splatters.
  • This Butternut Squash Mac and Cheese actually reheats better than any mac and cheese I have ever had. The squash keeps the sauce really creamy. Store leftovers in an airtight container in the fridge. It will keep for about a week. Reheat in the microwave or on the stovetop.
  • How I cut butternut squash: Using a sharp vegetable peeler, carefully peel the entire butternut squash. Cut the ends off and discard. Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers. Cut squash into cubes. 

Nutrition Information

Show Details
Calories 380kcal (19%) Carbohydrates 56g (19%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 31mg (10%) Sodium 333mg (14%) Potassium 448mg (13%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 6456IU (129%) Vitamin C 12mg (13%) Calcium 252mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories 380kcal 19%
Carbohydrates 56g 19%
Protein 15g 30%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 31mg 10%
Sodium 333mg 14%
Potassium 448mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 6456IU 129%
Vitamin C 12mg 13%
Calcium 252mg 25%
Iron 1mg 6%

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

Genuine Reviews

User Reviews

Overall Rating

5.0

6 reviews
Excellent

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