Butternut Squash Mac and Cheese
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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 officially 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.
This year, the line up includes:
- Monday: Butternut Squash Mac and Cheese
- Tuesday: Salted Caramel Pecan Baked Brie
- Wednesday: Oven Roasted Turkey with Maple Apple Reduction
- Thursday: Easy Pumpkin Spice Apple Crumble
- Friday: Orange Bourbon Crock Pot Turkey Breast
The menu this year includes so many easy, delicious recipes, I can’t wait to share them all this week!
How to Make Butternut Squash Mac and Cheese
Add butternut squash, garlic cloves, milk and vegetable broth to a large pot over high heat, bring to a boil, then reduce the heat and cook on medium for about 25 minutes, or until the squash is fork tender.
Transfer the puree 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.
Top with parmesan cheese before serving.
Is mac and cheese 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.
What can I add to mac and cheese?
In addition to butternut squash, you can add buffalo sauce to mac and cheese for a fun kick, you can add bratwurst and beer for a taste of Oktoberfest or add ground beef, bell peppers and mushrooms for a Philly Cheesesteak Mac and Cheese.
This is a great vegetarian mac and cheese recipe, but if you’re a meat lover, some crispy chopped bacon on top of this dish is amazing!
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! 😉
Butternut Squash Mac and Cheese
- 3 cups butternut squash, peeled & cubed
- 1 ¼ cups vegetable broth
- 1 ½ cups milk
- 2 garlic cloves, peeled
- 1 lb macaroni noodles, uncooked
- ¼ cup ricotta cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 1 cup gruyere cheese, grated
- 1 cup mozzarella cheese, grated
- 2 tbsp parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 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.
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