Butternut Squash Mac and Cheese is a healthier version of a classic everyone loves.
This 5 ingredient dish comes together in less than 30 minutes for a easy and healthy dinner that everyone will love.
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An Easy Dinner Recipe
Butternut squash is one of my favorite fall foods. It’s healthy, delicious, and can be used in so many ways. The bonus is that my toddler loves it too!
Whether it be a roasted side dish, a creamy soup, or this macaroni and cheese with butternut squash, butternut squash is versatile and always so yummy.
- A creamy and comforting dinner.
- Only 5 simple ingredients!
- Have dinner on the table in less than 25 minutes.
Ingredients
- Butternut Squash: the star of the show! This healthy vegetable is full of antioxidants, including vitamin C, vitamin E and beta-carotene and gives this dish it’s creamy texture.
- Noodles: I like to use elbow macaroni noodles, but any will work here!
- Milk
- Cheddar Cheese: cheddar cheese will make this a classic version of a mac and cheese, but feel free to experiment and use whatever you have on hand.
- Parmesan Cheese
- Salt & Pepper: add as much or little as you like to taste!
You will also need a saucepan and a blender.
Variations
Protein: add your favorite protein to make this a full meal.
Veggies: this is already full of nutrients from the butternut squash, but add in some more veggies for extra color and nutrients! Frozen peas are a quick and easy addition. Broccoli, cauliflower, kale, and carrots are all good options.
Spices: this is a simple butternut squash pasta dish, but you can add more spices for extra flavor. Add a pinch of nutmeg or paprika, or top with fried sage to elevate this dish.
How to Make Butternut Squash Mac and Cheese
This recipe is so quick and easy, it will quickly become a fall favorite!
- Cook the butternut squash and noodles.
- Blend butternut squash with milk.
- Add squash sauce and cheese to cooked noodles. Stir until fully combined.
Season with salt and pepper to your liking!
Tips & Tricks
To speed this dish up even more, pick up frozen butternut squash in the freezer aisle. It’s pre peeled and diced so it makes this dinner even quicker.
If making ahead, cook the noodle extra al dente so when the dish is reheated it doesn’t overcook and get mushy.
More Fall-Inspired Recipes!
Vanilla Chai Spiced Oatmeal – a delicious fall breakfast
Jack O’ Lantern Stuffed Peppers – perfect for Halloween season
Easy Apple Crisp Recipe – an easy fall dessert
Maple Pumpkin Granola – a grab and go snack
Kale Butternut Squash Salad – a healthy fall dinner
Butternut Squash Mac and Cheese
Equipment
- saucepan
- Blender
Ingredients
- 2 cups butternut squash peeled and cubed
- 8 ounces elbow macaroni noodles approximately 1 ¾ cups dry
- ¾ cup milk
- 1 ¼ cups cheddar cheese
- ¼ cup parmesan
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Add cubed butternut squash and cook until fork tender, approximately 8-10 minutes.
- Once cooked, transfer butternut squash out of boiling water to a blender. Add elbow macaroni noodles to the boiling water and cook until al-dente according to package instructions.
- Add milk to the blender of butternut squash and blend until smooth.
- Once noodles are fully cooked, drain and add back to pot. Add butternut squash mixture and cheeses and stir until fully combined. Season with salt and pepper.
Nutrition
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