This creamy Butternut Squash Mac & Cheese is a twist on an American classic with a hint of fall. This healthier take will become a family favorite.

Butternut Squash Mac & Cheese

Every Saturday my sister, Nicole, and I meet at the gym to work out for an hour, then we head to Starbucks to chat and look through Pinterest. This past weekend we came across an awesome blog called Healthy Seasonal Recipes. She had a recipe for Macaroni and Cheese with Butternut Squash. I just had to try it!

This creamy Butternut Squash Mac & Cheese is a twist on an American classic with a hint of fall. This healthier take will become a family favorite.
First of all, the thought of hiding veggies in Mac & Cheese is a perk, not just for my kids but for my hubby. Secondly, this has fall written all over it and I am thinking would be a great side dish for Thanksgiving. After trying this recipe, we found it is very delicious and rich.

My kids weren’t a fan because of the Gruyere cheese, so next time I will be making it with white cheddar. I just can’t wait to make this again! It most definitely will make an appearance on our Thanksgiving table, original recipe that is, the adults will love it.

This creamy Butternut Squash Mac & Cheese is a twist on an American classic with a hint of fall. This healthier take will become a family favorite.
From my Pinterest inspired home to yours.
Enjoy! XOXO San

How do you make Butternut Squash Mac & Cheese?

  • Preheat oven to 400 degrees F.
  • Spray a 2 quart baking dish with cooking spray, set aside.
  • Cook pasta until al dente, set aside.

  • Bring a large pot of water to a boil. Add in butternut squash and let it boil until tender, about 8-10 minutes.

  • Drain, then divide the squash in half into two bowls and set one aside. Take the other bowl and mash squash.

  • In a small bowl add 1 cup of milk, flour, mustard, rosemary, white pepper, and salt, stir together and set aside.

  • In the same large pot that you boiled water in, add butter and place over medium-high heat. Add shallot, and cook, until it starts to brown, about 1 to 3 minutes, stir frequently to avoid burning. 

  • Slowly add 2 cups milk and bring to a boil, whisk in flour until smooth and starts to thicken. Add in the remaining milk/flour mixture and whisk until well combined and thick, remove from heat and add in shredded Gruyere cheese, stir until completely melted.

  • Stir in the mashed squash. Then slowly stir in the macaroni and the remaining chucks of squash. Transfer to the prepared dish.

  • Top with breadcrumbs, sprinkle with paprika, spray the top of the bread crumbs with cooking spray so that can turn easily turn a golden brown.
  • Place in the oven and bake until bubbling hot and browned on top, 10 to 15 minutes.
  • Remove from oven and cool at least 10 minutes before serving. Serve and enjoy!

 

Check out this list of other Mac & Cheese twists!

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Butternut Squash Mac & Cheese pinterest image

Butternut Squash Mac & Cheese

Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 10 -12
Calories: 245 kcal
This creamy Butternut Squash Mac & Cheese is a twist on an American classic with a hint of fall. This healthier take will become a family favorite.

Ingredients
 

  • 4 cups cubed butternut squash about 1 1/4 pounds
  • 2 cups macaroni uncooked
  • 1 tablespoon butter
  • 2 shallots chopped
  • 3 cups low-fat milk divided
  • 1/3 cup all-purpose flour
  • 2 teaspoons Dijon Mustard
  • 1-2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon granulated garlic
  • 6 ounces shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spray a 2 quart baking dish with cooking spray, set aside.
  • Cook pasta until al dente, set aside.
  • Bring a large pot of water to a boil. Add in butternut squash and let it boil until tender, about 8-10 minutes.
  • Drain, then divide the squash in half into two bowls and set one aside. Take the other bowl and mash squash.
  • In a small bowl add 1 cup of milk, flour, mustard, rosemary, white pepper, and salt, stir together and set aside.
  • In the same large pot that you boiled water in, add butter and place over medium-high heat. Add shallot, and cook, until it starts to brown, about 1 to 3 minutes, stir frequently to avoid burning. 
  • Slowly add 2 cups milk and bring to a boil, whisk in flour until smooth and starts to thicken. Add in the remaining milk/flour mixture and whisk until well combined and thick, remove from heat and add in shredded Gruyere cheese, stir until completely melted.
  • Stir in the mashed squash. Then slowly stir in the macaroni and the remaining chucks of squash. Transfer to the prepared dish.
  • Top with breadcrumbs, sprinkle with paprika, spray the top of the bread crumbs with cooking spray so that can turn easily turn a golden brown.
  • Place in the oven and bake until bubbling hot and browned on top, 10 to 15 minutes.
  • Remove from oven and cool at least 10 minutes before serving. Serve and enjoy!

Notes

Recipe adapted from Healthy Seasonal Recipe Would be great served as a main dish or as a side dish.
Calories: 245kcalCarbohydrates: 32gProtein: 11gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 310mgPotassium: 390mgFiber: 2gSugar: 6gVitamin A: 6335IUVitamin C: 12.1mgCalcium: 299mgIron: 1.1mg
Tried this recipe?Let us know what you think!

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