Butternut Squash Mac and Cheese

A recipe for Butternut Squash Mac and Cheese. Caramelized onions are blended with butternut squash and cheese to make a smooth and creamy sauce.

Macaroni and Cheese is one of my (and now my son’s) “must-have” dishes during Thanksgiving. I usually stick to a simple Baked Macaroni and Cheese, but here is another version inspired by Pinch of Yum to fit in some seasonal vegetables.

This Butternut Squash Mac and Cheese has a creamy sauce made mostly of pureed butternut squash. The squash is simmered in a vegetable broth until tender, then blended with caramelized onions and milk until completely smooth before tossing with the shredded cheese, spices, and pasta.

The recipe is lighter on the cheese with only four ounces (113 grams) total for 1 pound (450 grams) of pasta.

Immediately before serving, I topped the Butternut Squash Mac and Cheese with a little parsley, Parmesan, and freshly ground black pepper for garnish.

Butternut Squash

My local grocery store has packaged butternut squash already in cubes. I usually get this to minimize the prep time.

If you are cutting up your own squash, Healthier Steps has a step-by-step tutorial.

Take note that many people experience a skin reaction when peeling and handling raw butternut squash, particularly when fresh from the garden and not fully ripened. Wear gloves when handling just in case and immediately wash your hands when done.

Simmer the butternut squash in the vegetable broth until completely tender. This will help it blend into a smooth and creamy sauce.

A Few Tips

To caramelize the onion slices, cook over low to medium low heat until a deep golden color and softened. Don’t rush the process by turning the heat up. It takes time for the flavor to develop, around 20-30 minutes.

Avoid pre-shredded cheese and shred immediately before using if possible. This will help it melt more easily and blend into the sauce. I used Cheddar, but Gruyere would also work well. 

If the sauce is too thick, slowly add a little more milk until the sauce reaches the desired consistency.

If the cheese will not melt into the sauce, place back on very low heat just until smooth.

Adjust the flavors to taste after mixing in all the cheese. The exact amount of salt may differ based on the salt content of the vegetable broth.

Pair the butternut squash sauce with a favorite medium shape with grooves or holes to trap in all the flavor. I went with Cavatappi, but macaroni, shells, or elbows will work well. Cook the pasta just until it is barely tender, al dente.

Want to add some meat? Crisp bacon would be a delicious option.

This Butternut Squash Mac and Cheese is best served immediately while still warm.

Looking for more Mac and Cheese recipes?

Try my:

• Grilled Mac and Cheese Sandwich
• Pumpkin and Cider Macaroni and Cheese
• Macaroni and Cheese Soufflé

This recipe was originally posted in November 2015 and updated in March 2023.

Butternut Squash Mac and Cheese Recipe

Adapted from Pinch of Yum

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5 from 1 vote

Butternut Squash Mac and Cheese

A recipe for Butternut Squash Mac and Cheese. Caramelized onions are blended with butternut squash and cheese to make a smooth and creamy sauce.

Course Side Dish

Cuisine American

Keyword autumn, buternut squash, cheddar, fall, mac and cheese, macaroni and cheese, noodle, pasta, Thanksgiving, vegetable

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 grams) unsalted butter
• 1 medium onion peeled and thinly sliced
• 2 garlic cloves peeled and minced
• 22 ounces (625 grams) butternut squash cut into 1 inch (2.5 centimeter) cubes
• 4 cups (1 liter) vegetable broth
• 1 pound (450 grams) dried elbow macaroni or other medium pasta shape
• 3/4 cup (177 milliliters) milk
• 3 ounces (85 grams) Cheddar cheese shredded
• 1 ounce (28 grams) Parmesan cheese grated, plus more for garnish
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley for garnish

Instructions

• In a medium pot, melt the butter over medium low heat.
• Once melted, add the sliced onion and cook, stirring occasionally, until deeply golden, about 20 minutes.
• Once golden, add the garlic and cook just until fragrant, 30 seconds to 1 minute. Transfer the onions and garlic to a blender.
• Pour the vegetable broth into the pot and add the cubed butternut squash.
• Cook over medium heat until the squash is completely tender, 10-15 minutes.
• Transfer 1/2 cup (120 milliliters) of the vegetable broth to the blender.
• Drain the squash and add to the blender.
• While the squash is cooking, bring another large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain and set aside.
• Add the milk to the blender with the squash and process until the mixture becomes a smooth, thick sauce.
• Pour the sauce back into the medium pot and stir in the shredded Cheddar and Parmesan cheese until melted.
• Stir in the Dijon mustard, salt, paprika, and black pepper. Adjust flavors to taste.
• Fold the sauce into the drained pasta and serve immediately with parsley and more Parmesan for garnish.