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As the crisp air of fall settles in, it’s time to embrace hearty yet healthy meals that bring warmth and comfort. One of my go-to fall staples is Butternut Squash Mac and Cheese—a lighter twist on the classic dish we all know and love. It combines the creamy richness of cheddar cheese with the natural sweetness of butternut squash, resulting in a dish that’s both satisfying and wholesome. If you’re looking for the perfect balance of indulgence and nutrition, this mac and cheese is a must-try!

Why Butternut Squash?

Butternut squash is packed with vitamins and minerals like vitamin A, C, and fiber. It not only adds a velvety texture to the mac and cheese but also gives it a subtle sweetness that pairs perfectly with the sharpness of cheddar cheese. Plus, it’s an easy way to sneak in some extra veggies!

Ingredients

• 1 pound macaroni (elbow, rigatoni, shells, or your favorite shape)
• 2 tablespoons butter
• 1 small onion, diced
• 3-4 cups butternut squash, peeled and cubed
• 1 garlic clove, minced
• ½ teaspoon salt (plus more for salting pasta)
• ½ teaspoon black pepper
• ½ teaspoon mustard powder
• ⅛ teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 cup milk, reduced-fat or plant-based milk
• 2 cups shredded cheese (chedder, gouda, mozzarella)
• Optional: A pinch of nutmeg and fresh sage for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
2. Prepare the butternut squash: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the cubed butternut squash, garlic, salt, pepper, mustard powder, and cayenne pepper. Stir well to coat the squash with the seasoning.
3. Cook the squash: Pour in the vegetable broth, bringing the mixture to a boil. Lower the heat to a simmer, cover, and cook until the butternut squash is tender, about 15-20 minutes.
4. Blend into a sauce: Using an immersion blender (or transferring the mixture to a blender), blend the butternut squash mixture until smooth. Return it to the pot, add the milk, and stir until well combined. Bring the sauce back to a gentle simmer.
5. Add the cheese: Gradually stir in the shredded cheddar cheese until it melts into the sauce. Taste and adjust seasoning if necessary.
6. Combine the pasta: Add the cooked pasta to the sauce, stirring to coat each piece with the creamy butternut squash and cheese mixture.
7. Prepare for baking (optional): If you prefer a baked mac and cheese with a crispy topping, preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13-inch baking dish. In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle the mixture evenly over the mac and cheese.
8. Bake: Place the dish in the oven and bake for 15-20 minutes, or until the top is golden brown and bubbly. For an extra crispy finish, broil on high for 2-3 minutes at the end, but keep a close eye to avoid burning.
9. Serve and garnish: Divide the mac and cheese into bowls and top with a sprinkle of nutmeg and freshly chopped sage for an added burst of fall flavor.

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FAQ: Your Butternut Squash Mac and Cheese Questions Answered!

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen butternut squash is a convenient option that works just as well as fresh. You can thaw it slightly before using or add it straight to the pot when cooking with the onions. Keep in mind that frozen squash may cook a bit faster, so monitor it closely to avoid overcooking. The flavor and texture will still be creamy and delicious!

How do I reheat leftovers?

There are a few ways to reheat your Butternut Squash Mac and Cheese:

• In the microwave: Add a splash of milk to your serving to keep it creamy, then microwave in 30-second increments, stirring between intervals, until heated through.
• In a skillet: Heat a non-stick skillet over medium heat and add the mac and cheese. Stir frequently and add a splash of milk to restore the creaminess. This method gives the pasta a slightly crispy texture around the edges, which is a delicious bonus!
• In the oven: Preheat your oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.

Can I make this dish ahead of time?

Yes! You can make this mac and cheese ahead of time and store it in the fridge for up to 3 days. Simply reheat using any of the methods above when you’re ready to serve.

Can I freeze it?

Yes, this Butternut Squash Mac and Cheese freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and then reheat in the oven or microwave.

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A Lighter Comfort Food for Fall

This lighter version of mac and cheese is perfect for family dinners, fall gatherings, or even meal prepping for the week ahead. Whether you’re looking for a cozy weeknight meal or a festive side dish, this recipe is sure to satisfy!

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