Butternut Squash Mac and Cheese is comfort food with a seasonal twist. Creamy, cheesy and ultra-satisfying, it features butternut squash blended into a silky cheese sauce for a subtle sweetness and an extra layer of flavor. It's the perfect cozy dish for fall and a unique spin on classic mac and cheese!
Serve this unique spin on mac and cheese with crisp salad greens topped with Blue Cheese Vinaigrette or Pan-Roasted Asparagus and Four-Ingredient Basic Biscuits.
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👩🏻🍳Why You'll Love Butternut Squash Mac and Cheese
Much like No Ketchup Meatloaf or Chicken Spaghetti with Rotel and Velveeta, Butternut Squash Mac and Cheese is classic comfort food.
It's a copycat recipe inspired by Trader Joe's delicious Butternut Squash Mac and Cheese. But rather than being limited to a single serving, make an entire batch and enjoy!
It's a cozy, kid-friendly twist on a comfort food favorite!
🥘 Ingredients to Have on Hand
Butternut Squash: There are several ways to prepare butternut squash for this recipe (scroll down for the details). This is an easy recipe with shortcuts!
Cheddar, Smoked Gouda and Parmesan Cheese: Together, the three cheeses add amazing, rich cheesy flavor.
Nutmeg: Nutmeg adds a distinctive and subtle nuttiness.
Pasta: Use a small, bite-sized pasta. My favorite is (affiliate link) mezzi rigatoni.
Scroll down for step-by-step instructions and specifics on the quantities for each ingredient.
⭐ Pro Tip
For a tip on a highly recommended brand of cheddar cheese, check out this article where I was among the experts quoted. Spoiler Alert: It's Tillamook Medium Cheddar, a favorite brand from the Northwest!
📋 How to Prep the Butternut Squash
Here are four great options to prepare the butternut squash for mac and cheese. Scroll down to choose your option depending on how much time you have.
My favorite is option is #3.
Option 1: Oven Roast the Squash
How Long It Takes: The cooking time to oven-roast a whole butternut squash is about 90 minutes.
Cut the Squash in Half: If you're using a whole squash, carefully cut it in half lengthwise and scoop out the seeds. Leave the peel on and place the squash peel side down in a glass baking dish.
Bake: Pour about ½ cup of water into the dish to help keep the squash moist while it cooks. Bake uncovered at 350°F for about 90 minutes.
Cool and Mash: Once the squash is soft and tender, remove it from the oven, cover with foil and let it cool slightly so it will be easier to handle. Once cooled, use a sturdy spoon to scoop out the cooked squash. Use a potato masher or a fork to create a semi-smooth consistency.
Option 2: Microwave the Squash
How Long it Takes: The cooking time to microwave a butternut squash is about 30 minutes, depending on the size of the squash and the wattage of your microwave.
Remove the Ends: Slice the ends off the butternut squash and pierce the peel about a dozen times with a fork.
Cook: Place the whole squash in the microwave oven on high for 20 minutes. Check to see if the squash is tender. If not, continue cooking and checking it at 10-minute intervals.
Cool and Mash: Once the squash is soft, remove it from the microwave, cover it with foil and let it rest for 15 minutes. Slice the cooked squash in half lengthwise. Scoop out the seeds and discard. Use a spoon to scoop out the cooked butternut squash. Place it in a medium-sized bowl and use a potato masher to create a smooth consistency.
Option 3: Buy Pre-Cubed Squash
How Long It Takes: The cooking time to microwave pre-sliced and cubed butternut squash is about 15 minutes, depending on the wattage of your microwave.
Prep: If you've purchased the butternut squash (affiliate link) pre-sliced and cubed from the grocery store, place the squash cubes in a shallow pan, cover with parchment paper or waxed paper and add a tablespoon of water.
Cook: Depending on your microwave, it should take about 15 minutes on high power. Check the squash at 15 minutes, it should be very tender and mash easily with a fork.
Option 4: Buy Frozen or Canned Squash
How Long It Takes: (Affiliate link) Canned butternut squash is perhaps the easiest option. Open the can and the squash is pureed and ready to use in mere seconds!
If (affiliate link) frozen, cook the butternut squash according to the package directions or until it's fork-tender and will mash easily.
🥘 Step-By-Step Instructions
Here's how to make Butternut Squash Mac and Cheese. It's a pretty simple recipe.
Cook ½ pound of pasta in about 2 quarts of water in a medium-sized pot on the stove. Cook the pasta for 9 minutes and drain in a colander or strainer. Set aside.
Use the same pot you cooked the pasta in to create the creamy, cheesy butternut squash sauce.
Reserve ¼ cup each of smoked Gouda, Parmesan and Cheddar cheeses.
Blend the cheese sauce ingredients in the same pot used to boil the pasta. Remove the pan from the stove and stir in the cheeses along with the cooked butternut squash.
Add nutmeg, Tabasco sauce, salt and pepper and stir.
Add the cooked pasta to the cheesy sauce in the pan and stir to combine.
Place the pasta mixture in a pan and cover with foil. Bake for 20 minutes.
Top the pasta with the reserved cheese and return it to the oven. Continue baking uncovered for an additional 10-20 minutes.
⭐ Pro-Tip
If you use a baking dish larger than two quarts, reduce the cooking time by about 10 minutes since the ingredients will be spread out in the larger dish.
🍽 Inspired by Trader Joe's Butternut Squash Mac and Cheese
I was inspired to come up with this recipe after tasting Trader Joe's Butternut Squash Mac and Cheese. Trader Joe's version has a stronger sage flavor than my recipe, but I think you'll agree, they are close!
Note: The Crinkled Cookbook is not in any way affiliated with Trader Joe's.
💭 Recipe FAQs
Yes! Either frozen or canned butternut squash will work great.
Leave the peel on. Regardless of which baking technique you use, the cooked squash is easy to scoop out after baking and cooling.
Yes. Just like Trader Joe's does! After baking and cooling, cover the dish tightly with aluminum foil and freeze for up to 3 months.
To reheat, remove the dish from the freezer and place it in the refrigerator to defrost for 24 hours. After defrosting, place the covered baking dish in a 350°F oven and reheat the mac and cheese for 30 - 45 minutes/
🍲 Storing Leftovers
Store Butternut Squash Mac and Cheese leftovers in a covered, airtight container in the refrigerator and plan to enjoy them within 3-4 days.
The cheese sauce tends to tighten up a bit when it's chilled, so you may want to sprinkle a few drops of water on the top before reheating. This will help soften the sauce as it warms up.
🍴More Comfort Food Recipes
Butternut Squash Mac and Cheese is a classic comfort food and a delicious main dish. Here are a few more of my favorite recipes, including dessert, that also fit that comfort food description.
If you tried Butternut Squash Mac and Cheese or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it goes in the comments below. I look forward to hearing from you!
Recipe
Madeline says
This is my very favorite dinner! I love making it during the week for a comforting winter meal, and it's perfect to serve when I have people over. I've always got mashed butternut squash in my freezer just for this recipe!
Kyle Keckler says
Have had this often, and it was delicious every time!
Melinda O'Malley Keckler says
Thank you, Kyle! (My son!) I'll make this for you when you come home for Thanksgiving. 🙂
Sarah says
I made this using canned pumpkin, almond milk and veggie ground round! Sooo delicious! Will definitely make again!
Melinda O'Malley Keckler says
Glad you enjoyed the recipe Sarah! Thanks for sharing your substitutions.
Melissa says
Macaroni and cheese is mostly carbs and fat…adding the squash makes me feel better that we’re getting veggies too. I added a touch more hot sauce in mine because I like a little more heat. Plenty to share with my neighbors and they said it was crazy good!
Melinda O'Malley Keckler says
Thank you Melissa, I appreciate you leaving a comment and how nice that you shared with neighbors! 🙂
Amy says
Really delicious recipe and love having vegetables in mac and cheese.
Melinda O'Malley Keckler says
Thanks Amy. I agree! Butternut squash is a delicious companion to mac and cheese!
Sonja says
This might be my favourite Mac and Cheese recipe, as it has a healthy dose of veggies smuggled in and yet is super creamy. The slight sweetness of the sqaush makes it even better.
Melinda O'Malley Keckler says
Thank you for the five star rating Sonja!
Jacqueline. says
I love the flavour of roasted butternut squash and it blended so well with the pasta and cheese sauce. Much more flavourful than a normal mac and cheese!
Melinda O'Malley Keckler says
Glad you enjoyed it. Butternut squash in mac and cheese is a game changer!
Oscar says
Omgosh, this was super delicious. All that cheese with the butternut squash is so dreamy. love this mac and cheese recipe.
Melinda O'Malley Keckler says
Thanks Oscar!
Claudia says
I tried making Butternut Squash Mac and Cheese, and it’s awesome! Creamy, cheesy, and the squash adds a nice twist. A perfect comfort food makeover!
Melinda O'Malley Keckler says
Thank you Claudia! I'm glad you enjoyed it.
Jill says
Great recipe, thank you! The squash gives it a nice sweet, creamy texture & taste and adds moisture. Better than I thought it would be. A new favorite.
Melinda O'Malley Keckler says
Thank you Jill, it's a favorite in our house too!! Butternut squash is pure magic in mac and cheese. 🙂
Michelle says
I'm confused, do we need 3 cups of butternut squash or just 2/3 cup?
Melinda O'Malley Keckler says
Hi Michelle, You'll need 2/3 cup of cooked, mashed butternut squash. If you have about 3 cups of cubed, or diced, uncooked butternut squash it will cook down and equal about 2/3 cup when mashed.
lindalee says
This was delicious! I didn't measure my cheese so probably added more than was called for. Also, I had to add double the butter for the roux as it became one big glob with just the 2 tbsp and the flour. (Maybe I just don't know how to do it with the ratio provided) My husband and daughter were skeptical but loved it too. My daughter's 25, haha.
Melinda O'Malley Keckler says
Thank you for the five-star rating and I'm so happy your family enjoyed it! The recipe calls for 1/4 cup butter and 1/4 cup flour so you did the right thing by adding more after starting with 2 tablespoons of butter. I often add more cheese too!! 🙂
Stephanie says
The whole family liked it and requested it be added to the regular rotation. I added a Ritz cracker topping with melted butter, paprika, garlic, salt and parmesan cheese. I also snuck in some nutritional yeast for vitamins. Thanks for a winner dish!
Katie says
Can this be prepared a day ahead of time? Will it still taste just as good?
Melinda O'Malley Keckler says
Hi Katie, This can be prepared in advance, but the cheese sauce tends to tighten up a bit when it's chilled, so you may want to sprinkle a few drops of water on the top before reheating. This will help soften the sauce as it warms up.