Roasted Butternut Squash Macaroni and Cheese

Take a classic comfort food to unexpected heights with this Butternut Squash Macaroni and Cheese recipe. Sprinkle it with panko bread crumbs and you have a hearty vegetarian casserole that’ll even please meat lovers. After cooking the butternut squash, it only takes 20 minutes in the oven to get that deep golden brown color on top and dinner on the table. 

 

​A Beautiful Butternut Squash Casserole 

Creamy and comforting, this is a savory update to your favorite mac and cheese recipe. The butternut squash makes it super creamy while the sautéed onions and mushrooms add even more flavor to the creamy sauce.

Not only does this give a savory depth to mac and cheese, but the butternut squash puree adds some hidden veggies. When you’re in the mood for green veggies, try a spinach and chicken mac for another mac n cheese favorite.

I love the way the butternut squash turns the white cheddar cheese sauce into a beautiful golden color, but you can use any cheese in this recipe. My favorite combo is gruyere and sharp cheddar cheese because it adds a nutty and creamy depth to the sauce and the sweetness of the squash.

When it comes to making a cheesy noodle casserole, the pasta is just as important as the cheese! For this recipe, you’ll want to choose a pasta larger than elbow macaroni so that it can hold onto all the sauce.

I love cavatappi or a medium shell noodle so that the sauce can get cupped by the ridges and you get as much sauce as possible in each bite. 

This is such a hearty dish that you can definitely serve as your main, but it also works great as a side for a holiday dinner. Serve it alongside bright vegetables like this broccoli salad to balance out all that cheesy butternut squash sauce. It’s also wonderful alongside something salty like bacon wrapped pork tenderloin or as simple as a holiday ham.

If butternut squash is a favorite than I bet you’ll also like a casserole with butternut squash as the main ingredient, or try a casserole with butternut squash and rice.

Why This Is The Dish For Cheese Lovers 

• Bold, Cheesy Flavor – The key to any cheese lovers heart? As much cheese as possible and this recipe has it! 
• Sneaky Servings of Veggies – It can be hard to get kids to eat their vegetables, but the creamy butternut puree melts beautifully into the cheese sauce so they won’t even know it’s in there! 
• Delicious Meal – That’s all that matters at the end of the day! This super comforting meal is so easy to make and one everyone will love.

Ingredients For Macaroni and Cheese With Butternut Squash

Pasta – One pound of pasta, either cavatappi or other medium size noodle.

Produce – Onion, mushrooms, and about a pound of butternut squash.

Dry Ingredients – Flour, salt, pepper, and dry mustard. 

Wet Ingredients – Butter, whole milk, cream, hot sauce, and Worcestershire sauce.

Cheese – I love white cheddar cheese, but you can sub in gruyere and any other cheese you love. You’ll also need a little parmesan for the crispy topping.

Crunch – ​Panko breadcrumbs are extra crispy, but you can use regular bread crumbs too! 

You can make this your own by adding some spinach to the mix, or shredded chicken.

What’s The Difference Between Summer Squash and Butternut Squash? 

Winter squash and other gourds, like pumpkins, have a thick skin and lots of “meat” that can stand up to roasting and mashing mashing while keeping its texture. Summer squash has a much thinner skin and more mild flavor than its winter cousins and a much higher water content.

If it’s summertime and you have an abundance of summer squash, try this light and cheesy summer squash mac and cheese recipe.

How To Make Butternut Squash Mac and Cheese

Step One: Prep

Boil the pasta until it is al dente and at the same time, add butternut squash pieces to a baking sheet, drizzle with olive oil and roast for 20-25 minutes until fork tender. Let cool and scrape into a food processor or blender and puree. You’ll need about 1 cup of pureed squash which is about ½ of a butternut squash

Step Two: Saute Veggies

In a large skillet cook some onions and mushrooms.

Add some butter and flour and dry mustard and let it cook for a minute.

Step Three: Make the Sauce

Gradually add warm milk whisking until it thickens. Add pureed squash, hot sauce, and Worcestershire sauce and whisk until combined.

Add all but one cup of the cheddar cheese and whisk until melted, it should be pretty thick.

Step Four: Assemble 

Pour the sauce over the cooked pasta, stir it together and pour it all into a casserole dish. Top with remaining cheddar cheese. In a small bowl combine panko and parmesan cheese and add melted butter. Combine with a fork and sprinkle over the top of the casserole. 

Step Five: Bake 

Bake for 20 minutes until the top is golden brown and the sauce is bubbly on the sides.

​A Few Recipe Notes for Perfect Mac N’ Cheese

• Follow package instructions! The pasta will continue to cook in the oven, so make sure you cook them to just below al dente so they don’t turn into mush by the end. 
• Always shred your own cheese! It leads to a creamier sauce since there are no additives like with the pre-shredded stuff. 
• For this butternut squash mac, make sure all of the stringy parts of the squash are fully blended before adding it to the sauce. 

More Veggie Casserole Recipes To Try

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.