Vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever. It’s so easy to make and kids will love it! It’s the perfect fall entree or a wonderful side dish for Thanksgiving dinner!

Butternut squash mac and cheese in orange crock with copper spoon, with white crock of mac and cheese in background and fresh parsley

Today officially kicks off Thanksgiving Week on the blog! My favorite week of the year, where I share delicious new appetizers, sides, drinks, desserts and turkey recipes to make for the big meal!

This is my 8th year of sharing Thanksgiving recipes on the blog and with so many fan favorites, I began compiling a list every year of the Top 15 Most Popular Thanksgiving Recipes.

Rosemary Blue Cheese Mashed Potatoes, Bacon Wrapped Turkey Breast and Cranberry Apple Sangria are a few of my personal favorites!

This year, the line up includes:

The menu this year includes so many easy, delicious recipes, I can’t wait to share them all this week!

Butternut Squash Mac and Cheese in white crock with gold spoon and fresh chopped parsley

Step by step instructions

  1. Cook the butternut squash on the stove. Add butternut squash, garlic cloves, milk and vegetable broth to a large saucepan over high heat, bring to a boil, then reduce the heat and cook over medium heat for about 25 minutes, or until the squash is fork tender.
  2. Boil the macaroni noodles. While the butternut squash is cooking on the stove, bring a large pot of water to boil on the stove. Add the macaroni noodles and cook according to the package instructions. Cook until al dente, as the pasta will continue to cook further in the sauce.
  3. Puree the squash. Once the squash is cooked, pour the contents of the pot into a blender or food processor with ricotta cheese, nutmeg, salt and pepper and blend until smooth and creamy.
  4. Assemble the mac and cheese. Transfer the butternut squash puree mixture back into the large pot and add cooked macaroni noodles, grated gruyere and mozzarella cheese. Stir to combine and continue stirring until all of the cheese has melted.
  5. Top with parmesan cheese before serving.
Butternut squash mac and cheese with spoonful taken out of orange crock

Frequently asked questions

  • Is this recipe healthy? Adding a vegetable, like butternut squash, to mac and cheese does increase the nutritional value of the mac and cheese. This butternut squash mac and cheese recipe provides 37 grams of protein per serving, 244% daily value of vitamin A, 5 grams of fiber, 30% daily value of vitamin C, 72% daily value of calcium and 15% daily value of iron.
  • Can I bake this mac and cheese? Yes, if you prefer a baked mac and cheese with a breadcrumb crust, transfer the prepared mac and cheese to a 9 inch x 13 inch baking dish. Sprinkle with the 2 tablespoons parmesan cheese, plus 1/4 cup breadcrumbs. Turn the broiler on the oven to high. Place the mac and cheese on the middle rack in the oven and bake for 5 minutes, or until the breadcrumbs start to turn golden brown.
  • Can I make it gluten free? Yes, simply substitute in gluten free macaroni noodles. The butternut squash cheese sauce is naturally gluten free.
  • Can you use frozen butternut squash to make this recipe? Yes, you can. You may need to add 5 minutes to the butternut squash cooking time on the stove, but begin checking it after 25 minutes. Once it’s fork tender, it’s good to go!
  • How many cups is a pound of butternut squash? One pound of butternut squash will yield approximately 1 1/2 cups peeled and cubed squash.
Butternut Squash mac and cheese in orange crock with gold spoon and fresh parsley with white bowl of mac and cheese in the background

More mac and cheese recipes

In addition to butternut squash, you can add sauces, meats or veggies to mac and cheese to add a new taste to the classic cheesy pasta dish! Try any of these popular, tasty recipes.

More butternut squash recipes

Love the flavor of this sweet, nutty winter squash? Try these other delicious recipes!

What’s your favorite way to incorporate butternut squash in your cooking? Comment below and let me know! If you say this recipe, you’ll get bonus points!!

Don’t forget to pin this Butternut Squash Mac and Cheese recipe on Pinterest for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Butternut squash mac and cheese in white bowl with gold spoon on orange striped towel with fresh parsley
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Butternut Squash Mac and Cheese

Vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever, it’s so easy to make and kids will love it!

Ingredients

  • 3 cups butternut squash, peeled & cubed
  • 1 ¼ cups vegetable broth
  • 1 ½ cups milk
  • 2 garlic cloves, peeled
  • 1 pound macaroni noodles, uncooked
  • ¼ cup ricotta cheese
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup gruyere cheese, grated
  • 1 cup mozzarella cheese, grated
  • 2 tablespoons parmesan cheese, grated

Optional Topping

  • 2 tablespoons fresh parsley, chopped

Instructions

  • Add the butternut squash, vegetable broth, milk and garlic to a large pot on the stove over high heat and bring to a boil.
  • Reduce heat to medium and cook until squash is tender, app. 25 minutes.
  • In the meantime, cook the macaroni noodles according to package directions, drain and set aside.
  • Once the squash is tender, pour the contents of the pot into a blender or food processor.
  • Add the ricotta cheese, nutmeg, salt and pepper to the blender and puree.
  • Transfer the puree from the blender back into the pot on the stove over low heat.
  • Add the cooked macaroni noodles, gruyere & mozzarella cheese, stir until the cheese is melted into the sauce.
  • Top with parmesan cheese and chopped parsley, if you would like.

Notes

Gluten Free Option: Use gluten-free macaroni noodles to make this recipe gluten-free.

Nutrition Facts

Calories 789kcal (39%)Carbohydrates 105g (35%)Protein 38g (76%)Fat 24g (37%)Saturated Fat 14g (70%)Cholesterol 77mg (26%)Sodium 976mg (41%)Potassium 818mg (23%)Fiber 6g (24%)Sugar 11g (12%)Vitamin A 12225mg (245%)Vitamin C 25mg (30%)Calcium 720mg (72%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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