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Closeup of a forkful of baked Butternut Squash Mac and Cheese.
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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a fun spin on an American classic dish. Using the butternut squash makes the recipe incredibly creamy. 
Course Dinner
Cuisine American, Vegetarian
Keyword butternut squash, pasta
Prep Time 20 minutes
Cook Time 20 minutes
Bake 20 minutes
Total Time 1 hour
Servings 12
Calories 378kcal
Author Maike Corbett

Ingredients

Roasting the Butternut Squash

Cheese Sauce

Instructions

PREP

  • Cook pasta according to package instructions. SUBTRACT 3 minutes from the recommended boiling time.
  • Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

BUTTERNUT SQUASH PUREE

  • Place diced butternut squash in a large bowl, season with olive oil, salt, pepper, and nutmeg, and toss until well combined.
  • Transfer butternut squash onto the baking sheet and roast for 25 minutes. Once done, reduce the heat to 350° Fahrenheit.
  • Transfer the roasted butternut squash into a food processor and add vegetable broth. Blend until the butternut squash until creamy. Set aside.

CHEESE SAUCE

  • In a large pot, melt butter over medium-low heat, add flour, and stir until the butter and flour have created a paste (roux).
  • Pour milk into the mixture. Stir until the milk has warmed and the mixture has thickened. About 5-7 minutes. Season with salt, pepper, and mustard. Add ¾ of Cheddar cheese and the creamy butternut squash to the sauce and simmer for a few minutes.
  • Add cooked pasta to the cheese sauce and transfer everything into a casserole dish. Top with the remaining Cheddar cheese.
  • Bake for 20 minutes at 350º Fahrenheit.

Nutrition

Calories: 378kcal | Carbohydrates: 38g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 735mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8631IU | Vitamin C: 16mg | Calcium: 339mg | Iron: 1mg