Butternut squash mac and cheese is exceptionally creamy, velvety, and comforting. Easy to prepare and kid-friendly, it makes a lovely fall main or a rich, satisfying side for Thanksgiving or any holiday meal.
Welcome to Thanksgiving Week on the blog — a collection of simple, delicious recipes perfect for the holiday table. Over the years this menu has grown with reader favorites and reliable classics. This butternut squash mac and cheese is one of those recipes I reach for when I want something both comforting and a little different from the usual cheesy pasta.
It’s rich but balanced by the natural sweetness of roasted squash, and the texture is silky thanks to ricotta and pureed squash blended with milk and broth. The recipe is vegetarian-friendly and can be adapted to be gluten free with gluten-free pasta. Serve it straight from the stove for a creamy, saucy version, or bake it briefly with a breadcrumb topping for a crispy finish.
Instructions
- Cook the squash. Place the peeled and cubed butternut squash, garlic cloves, milk, and vegetable broth in a large saucepan. Bring the mixture to a boil over high heat, then lower the heat and simmer until the squash is fork-tender, about 25 minutes.
- Boil the pasta. While the squash cooks, bring a large pot of salted water to a boil and prepare the macaroni according to package directions. Drain when al dente — the pasta will absorb a bit more liquid when combined with the sauce.
- Puree the squash. Transfer the cooked squash, garlic, milk, and broth to a blender or food processor. Add the ricotta, ground nutmeg, salt, and black pepper. Blend until completely smooth and creamy.
- Combine with cheese and pasta. Return the squash puree to the pot and warm over low heat. Add the cooked macaroni, grated gruyere, and grated mozzarella, stirring until the cheeses melt and the sauce is smooth and evenly coats the pasta.
- Finish and serve. Sprinkle with grated parmesan and chopped fresh parsley if desired. For a baked version, transfer the mac and cheese to a 9″x13″ baking dish, top with parmesan and breadcrumbs, and broil or bake briefly until golden and bubbly.
Frequently asked questions
- Can I bake this mac and cheese? Yes. Transfer the prepared mac and cheese to a baking dish, sprinkle with about 2 tablespoons of parmesan and 1/4 cup of breadcrumbs, and bake under the broiler or at a high oven temperature just until the breadcrumbs are golden and the top is crisp.
- Is this recipe gluten free? The squash-based cheese sauce is naturally gluten free. To make the full dish gluten free, substitute your favorite gluten-free macaroni.
- Can I use frozen butternut squash? Yes. If using frozen squash, check for doneness after about 25 minutes and add a few extra minutes if needed until the pieces are fork tender.
- How much squash do I need? One pound of peeled and cubed butternut squash generally yields about 1 1/2 cups. This recipe calls for approximately 3 cups cubed squash.
More mac and cheese ideas
Butternut squash pairs beautifully with other mix-ins and sauces. For variety, try adding spicy buffalo sauce, bratwurst, BBQ chicken, or roasted vegetables to create a new twist on classic mac and cheese.
- Crock Pot Mac and Cheese with Buffalo Sauce
- Bratwurst Beer Mac and Cheese
- Philly Cheesesteak Mac and Cheese
- Cajun Mac and Cheese
- BBQ Chicken Mac and Cheese
More butternut squash recipes
If you love the sweet, nutty flavor of butternut squash, try it in risottos, pasta sauces, sheet pan meals, or salads. It works well in both savory and slightly sweet applications.
- Butternut Squash Risotto
- Butternut Squash Pasta Sauce
- Sheet Pan Gnocchi with Butternut Squash
- Butternut Squash Sausage Strudel
- Roasted Butternut Squash Spinach Kale Salad
- Butternut Squash Apple Bruschetta
What’s your favorite way to use butternut squash? Share your go-to preparations and any favorite add-ins for mac and cheese.
Be sure to save this Butternut Squash Mac and Cheese recipe for your holiday menu. When you make it, garnish with parsley and freshly grated parmesan for a bright finish.
Butternut Squash Mac and Cheese
Servings: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients
- 3 cups butternut squash, peeled and cubed
- 1 1/4 cups vegetable broth
- 1 1/2 cups milk
- 2 garlic cloves, peeled
- 1 pound macaroni noodles, uncooked
- 1/4 cup ricotta cheese
- 1/4 teaspoon ground nutmeg
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup gruyere cheese, grated
- 1 cup mozzarella cheese, grated
- 2 tablespoons parmesan cheese, grated
Optional Topping
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine squash, vegetable broth, milk, and garlic in a large pot and bring to a boil. Reduce heat and simmer until squash is tender, about 25 minutes.
- Cook macaroni according to package directions; drain and set aside.
- Puree the cooked squash, garlic, ricotta, nutmeg, salt, and pepper in a blender or food processor until smooth.
- Return the puree to the pot over low heat. Stir in the cooked macaroni, gruyere, and mozzarella until the cheeses melt and the sauce is smooth.
- Top with parmesan and parsley if desired. For a baked version, transfer to a baking dish, add breadcrumbs, and broil briefly until golden.
Notes
Gluten Free Option: Substitute gluten-free pasta to make this dish gluten free. If using frozen squash, allow a few extra minutes of cooking time until tender.
Nutrition Facts (per serving)
Calories: 789 kcal | Carbohydrates: 105 g | Protein: 38 g | Fat: 24 g
