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 the perfect fall entree or a wonderful side dish for Thanksgiving dinner!
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.
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!
Table of contents
Step by step instructions
- 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.
- 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.
- 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.
- 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.
- Top with parmesan cheese before serving.
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.
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.
- Crock Pot Mac and Cheese with Buffalo Sauce
- Bratwurst Beer Mac and Cheese
- Philly Cheesesteak Mac and Cheese
- Cajun Mac and Cheese
- BBQ Chicken Mac and Cheese
More butternut squash recipes
Love the flavor of this sweet, nutty winter squash? Try these other delicious recipes!
- Butternut Squash Risotto
- Butternut Squash Pasta Sauce
- Sheet Pan Gnocchi with Butternut Squash
- Butternut Squash Sausage Strudel
- Roasted Butternut Squash Spinach Kale Salad
- Butternut Squash Apple Bruschetta
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 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
- 2 tablespoons 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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