Are you craving a bowl of rich, cheesy, and unbelievably creamy macaroni and cheese, but also want something a little more wholesome, nourishing, and packed with the cozy flavors of fall? This incredible, from-scratch Creamy Butternut Squash Mac and Cheese is the absolute best of both worlds.
This isn’t just a recipe; it’s the ultimate healthy comfort food hack. The secret lies in a silky, velvety, and vibrant orange sauce made from tender, puréed butternut squash. This “hidden veggie” sauce is so naturally creamy and sweet that you can use less cheese and still achieve the most luscious and satisfying result. It’s a weeknight dinner masterpiece that your whole family—even the picky eaters—will love.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy Comfort Food
What makes this Butternut Squash Mac and Cheese so spectacular is its incredible, “secretly healthy” sauce and its wonderfully comforting flavor. We create the sauce by simmering fresh butternut squash in milk and broth until it is fall-apart tender, and then blending it into a perfectly smooth and velvety purée. Enriched with a touch of tangy Greek yogurt and a moderate amount of a flavorful cheese like Gruyère or sharp cheddar, this sauce is a nutritional powerhouse that tastes unbelievably decadent. Baked with a crispy breadcrumb topping, this is the perfect, satisfying meal for a crisp autumn day.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for This Creamy Casserole
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create a spectacular result.
- The “Secret” Butternut Squash Sauce: This is the heart of our healthy comfort food.
- Butternut Squash: The sweet and nutty star of our sauce. When simmered and blended, butternut squash creates an incredibly smooth, creamy, and naturally sweet base that mimics the richness of a much heavier cream sauce.
- The Cheese: Because the squash provides so much creaminess, we can use a smaller amount of a high-impact, flavorful cheese. A nutty, melty Gruyère is a fantastic, sophisticated choice, while a classic sharp white cheddar provides that signature, tangy mac and cheese flavor.
- Greek Yogurt: This is another brilliant, healthy addition! A scoop of plain Greek yogurt adds extra creaminess, a wonderful, bright tang that balances the sweetness of the squash, and a great boost of protein.
- The Pasta & Greens:
- Pasta Shells: A small or medium pasta shell is the perfect shape for this dish, as each little shell acts like a cup to catch all of that delicious, creamy sauce.
- Kale: A handful of roughly chopped kale, blanched for a minute with the pasta, is a fantastic and easy way to add a boost of color, texture, and nutrients to the dish.
Pro Tutorial: The Easiest Way to Peel and Cut a Butternut Squash
Tackling a hard butternut squash can seem intimidating, but it’s easy with this safe and simple method!
- Trim the Ends: First, use a large, sharp chef’s knife to trim off the top stem and the bottom end of the squash so you have two flat, stable surfaces.
- Separate: Stand the squash up on its wider bottom end and carefully cut it in half, right where the long, thin neck meets the round, bulbous bottom.
- Peel: Now, stand each of the two pieces on one of its flat ends. Use a sturdy vegetable peeler to peel the tough skin away, working in long strips from top to bottom.
- Seed: Cut the round bottom half in two and use a spoon to easily scoop out the seeds and stringy bits.
- Cube: You can now safely and easily cut the peeled squash into uniform cubes for this recipe.
Step-by-Step to the Best Butternut Squash Mac and Cheese
This delicious, one-pan meal is incredibly simple to prepare.
Part 1: Cook the Squash & Pasta
Step 1: In a medium saucepan over medium-high heat, combine the 4 cups of cubed butternut squash, the 1 1/4 cups of broth, the 1 1/4 cups of milk, and the 3 minced garlic cloves. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, until the squash is very tender and can be easily pierced with a fork.
Step 2: While the squash is simmering, bring a large pot of salted water to a boil. Cook your 1 pound of pasta shells just until they are al dente (still have a slight, firm bite). If you are using the kale, add it to the pot during the last 1-2 minutes of the pasta’s cooking time to quickly blanch and tenderize it. Drain the pasta and the kale and set them aside.
Part 2: Create the Creamy Butternut Squash Sauce
Step 1: Preheat your oven to 375°F (191°C).
Step 2: Carefully pour the entire warm butternut squash mixture (the squash and all of the cooking liquid) into the pitcher of a blender or a food processor.
Step 3: Add the 1/3 cup of plain Greek yogurt, the 1 teaspoon of salt, the 1/2 teaspoon of fresh ground black pepper, and the small pinch of ground nutmeg to the blender.
Step 4: Secure the lid firmly and blend until the sauce is completely and totally smooth.
Step 5: Pour the hot, smooth sauce into a very large bowl. Stir in the 2 cups of shredded cheese until it is mostly combined. It’s okay if the cheese does not fully melt at this stage. Give the sauce a taste and add any more salt, pepper, or nutmeg if you think it needs it.
Part 3: Assemble and Bake Your Mac and Cheese
Step 1: Add the cooked and drained pasta and kale to the large bowl with the cheese sauce. Stir everything together until it is well combined.
Pro Tip: The mixture may seem very saucy, but don’t worry! The pasta will continue to absorb some of that delicious liquid as it bakes, resulting in a perfectly creamy, not dry, final dish.
Step 2: Pour everything into an ungreased 9×13-inch baking pan or any 3- to 4-quart baking dish.
Step 3: If you are using them, top the casserole with the 1/3 cup of breadcrumbs and an extra sprinkle of shredded cheese.
Step 4: Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 5 minutes, or until the sauce is bubbly on the sides and the top is a light golden brown.
Remove the mac and cheese from the oven and serve it warm, with an extra sprinkle of cheese and/or some fresh thyme leaves on top.
The Best Creamy & Healthy Butternut Squash Mac and Cheese
A creamy and healthier version of baked macaroni and cheese that features a velvety sauce made from pureed butternut squash. The sauce is created by simmering butternut squash with broth, milk, and garlic until tender, then blending it with Greek yogurt and spices until smooth. This is combined with cooked pasta, optional kale, and shredded cheese like Gruyère or sharp cheddar. The casserole is topped with breadcrumbs and baked until hot and bubbly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Baking, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups peeled and cubed butternut squash
- 1 1/4 cups vegetable broth or chicken broth
- 1 1/4 cups milk
- 3 cloves garlic, minced
- 1 pound uncooked small or medium pasta shells
- 1–2 cups roughly chopped kale, stems discarded (optional)
- 1/3 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Small pinch of ground nutmeg
- 2 cups shredded cheese (Gruyère or sharp white cheddar recommended)
- 1/3 cup breadcrumbs (optional topping)
- Fresh thyme leaves for garnish (optional)
Instructions
- In a medium saucepan, combine the butternut squash, broth, milk, and garlic. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the squash is very tender.
- While the squash simmers, preheat the oven to 375°F. Cook the pasta in a large pot of boiling, salted water until al dente. If using kale, add it during the last 1-2 minutes of cooking. Drain the pasta and kale.
- Pour the warm butternut squash mixture (including all the liquid) into a blender. Add the Greek yogurt, salt, pepper, and nutmeg. Blend until completely smooth.
- Pour the blended squash sauce into a very large bowl. Stir in the shredded cheese until combined (it’s okay if it doesn’t fully melt).
- Add the cooked pasta and kale to the sauce and stir to combine.
- Pour the entire mixture into an ungreased 9×13-inch baking pan or a similar 3 to 4-quart baking dish. Top with breadcrumbs, if desired.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 5 minutes, or until the casserole is bubbly on the sides.
- Remove from the oven, let it rest for a few minutes, and serve with an optional garnish of fresh thyme.
Notes
- This recipe uses a blended butternut squash and Greek yogurt sauce as a healthier, vegetable-packed alternative to a traditional butter and flour-based cheese sauce.
- The sauce will seem very liquidy at first, but the pasta will continue to absorb it as it bakes and rests.
- The casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Storage and Make-Ahead Tips
This Butternut Squash Mac and Cheese is a fantastic make-ahead meal for busy weeknights.
- Make-Ahead: You can prepare the entire dish, assemble it in your baking dish (without the breadcrumb topping), let it cool, and store it, covered, in the refrigerator for up to 2 days before you plan to bake it.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this mac and cheese is in the oven at 350°F, covered, until it is hot and bubbly. You can also reheat individual portions in the microwave.
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Creative Recipe Variations
- Add a Savory Protein: To make this an even heartier, all-in-one meal, you can stir in some cooked, shredded rotisserie chicken, some crispy, crumbled bacon, or some browned sausage along with the pasta.
- Make it a Vegan / Dairy-Free Mac and Cheese: For a completely vegan version, use a high-quality, full-fat oat milk in the sauce, sauté the squash in olive oil, substitute the Greek yogurt with a plain, unsweetened vegan yogurt, and use your favorite brand of shredded vegan cheese.
- Add a Different Vegetable: If you’re not a fan of kale, you can easily swap it out for an equal amount of steamed broccoli florets, sautéed mushrooms, or even some wilted spinach.
Enjoy The Ultimate Healthy Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, nourishing ingredients and decadent, satisfying flavor. This Creamy Butternut Squash Mac and Cheese is a testament to the power of a simple, homemade meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite.
We hope you enjoy every last, creamy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, healthy comfort food meal!
Frequently Asked Questions (FAQs)
Q1: Does this mac and cheese taste a lot like butternut squash?
Not at all! While the butternut squash is the secret to the incredibly creamy texture and beautiful color, its flavor is very subtle and mild. It adds a lovely, gentle sweetness that perfectly complements the salty, savory flavor of the cheese. Most picky eaters will never even guess that the sauce is packed with a healthy vegetable!
Q2: Can I make this recipe entirely on the stovetop if I’m in a hurry?
Yes, absolutely! To make this a one-pot, stovetop meal, simply prepare the sauce as directed. Then, instead of transferring everything to a baking dish, you can add the cooked pasta and kale directly to a large pot with the finished sauce. Stir everything together over a low heat until the cheese has melted and the mac and cheese is hot and creamy.
Q3: Can I make this mac and cheese ahead of time and freeze it?
Yes, this is a great freezer meal! You can bake the entire casserole, let it cool completely, and then freeze it, well-covered, for up to 3 months. Let it thaw overnight in the refrigerator before you reheat it, covered, in a 350°F oven until it is hot and bubbly.
Q4: What is the best way to get a super smooth butternut squash sauce?
The two most important secrets are to simmer the squash until it is very tender, and to use a high-powered blender. Simmering the squash until it is fall-apart soft will make it much easier to blend. A high-speed blender (like a Vitamix or a Blendtec) is the absolute best tool for creating an impossibly silky-smooth purée.
Q5: Can I use a different kind of cheese in this recipe?
Of course! This recipe is incredibly versatile. While a nutty Gruyère or a sharp white cheddar are fantastic choices, this would also be delicious with a classic yellow sharp cheddar, a smoky Gouda, or a blend of Monterey Jack and Colby.