Butternut Squash Mac and Cheese

5 from 2 votes

This Butternut Squash Mac and Cheese is a perfect Fall recipe. Butternut squash adds a creamy richness to classic mac and cheese sauce.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: Butternut Squash, mac and cheese

Servings:

Calories: 380kcal

Author: Kelsey Crist

Bring a large pot of salted water to a boil. Add squash and cook for 7 minutes, until the squash is fork tender.
Using a slotted spoon, transfer the squash to a blender. Add pasta to the boiling water and cook until al dente. After pasta is cooked, drain it and place it back in the pot off of the heat.
While the pasta cooks, blend the squash with 1/2 cup vegetable broth and salt and pepper to taste. Set aside.
In a large skillet, melt butter. Add shallot and cook until translucent. Add garlic and sage and cook for another minute. Sprinkle flour into the skillet and stir until combined.
Slowly add the rest of the vegetable broth and the milk while whisking. Whisk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes whisking frequently.
Remove the skillet from the heat and add the butternut squash puree and shredded cheeses. Stir until smooth and the cheese is melted.
Pour the sauce over the pasta and stir to combine.
Add salt and pepper to taste and serve.

Because the squash is hot and will release steam as it blends, the steam needs a place to escape. Remove the plug from the lid of the blender and loosely hold a dish towel over the hole while blending to avoid splatters.
This Butternut Squash Mac and Cheese actually reheats better than any mac and cheese I have ever had. The squash keeps the sauce really creamy. Store leftovers in an airtight container in the fridge. It will keep for about a week. Reheat in the microwave or on the stovetop.
How I cut butternut squash: Using a sharp vegetable peeler, carefully peel the entire butternut squash. Cut the ends off and discard. Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers. Cut squash into cubes.