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Butternut Squash Mac and Cheese
4.8 from 196 votes

Butternut Squash Mac and Cheese

The Butternut Squash Mac and Cheese blends tender cubes of boiled butternut squash and pasta with a creamy cheese sauce featuring Parmesan, Gruyere, and cheddar. A roux-based béchamel incorporates sautéed shallots for depth, while pureed squash adds natural sweetness and smoothness. Panko breadcrumbs with Parmesan form a crisp topping for contrast.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 275 kcal
Course: Side Dish, Lunch, Brunch
Cuisine: American

Ingredients

  • olive oil spray form
  • kosher salt
  • 1 pound butternut squash cubed
  • 10 ounces whole wheat elbow pasta
  • 1 ½ cups vegetable broth divided, low sodium
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup panko breadcrumbs
  • 2 tablespoons Parmesan Cheese freshly grated
  • 1 tablespoon butter unsalted
  • 1 shallot minced, medium
  • ¼ cup all-purpose flour
  • 2 cups milk skim
  • ½ cup gruyere cheese shredded
  • ½ cup cheddar cheese shredded
  • chives optional, for garnish, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
  2. Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
  3. When fork tender, transfer squash with a slotted spoon to a blender.
  4. Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
  5. Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper, to taste to the blender with the squash. Blend until smooth and creamy.
  6. In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
  7. Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
  8. Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
  9. Remove pot from heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
  10. Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
  11. Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Nutrition Information

Serving 1cup Calories 275kcal (14%) Carbohydrates 43g (14%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 21mg (7%) Sodium 462mg (19%) Fiber 4.5g (18%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 275

% Daily Value*

Serving 1cup
Calories 275kcal 14%
Carbohydrates 43g 14%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 462mg 19%
Fiber 4.5g 18%
Sugar 5g 10%

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