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 .

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.

Author: Evelyn
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.

Find it online: https://cookupjoy.com/butternut-squash-mac-and-cheese/