Butternut Squash Mac and Cheesethe healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it’s good for you too!
Butternut Squash Mac and Cheese
A few weeks ago I posted this Cauliflower “Mac” and cheese a recipe that replaces the pasta with cauliflower. Today I’m bringing you this butternut squash mac and cheese recipe that uses butternut squash in the creamy mac and cheese sauce. It gives you all the comfort of the classic dish, but with an extra amount of nutrients. I did this to mine Instagram page and it was a big hit!
Hi, I’m Heather K. Jones—I’m a nutritionist, a nutrition expert for Skinnytaste Cookbooksand founder of the Weight and Wellness Program, Feel Better Eat Better. If you struggle with emotional eating or weight anxiety, be sure to check out my freebie A master class by clicking RIGHT HERE. You’ll find out the exact steps I teach my clients to create lasting success from the inside out, even if they’ve tried everything.
Why you’ll love this Butternut Squash Mac and Cheese
This Butternut Squash Mac and Cheese gives you all the comfort of the classic dish, but with an extra heap of nutrients. Made with whole wheat noodles, three cheeses (gruyere, cheddar, and parmesan), shallots, and super-good-for-your-body butternut squash…it’s cozy, creamy AND nourishing! This is a new staple for me and my sisters. Just add a big green salad and you have the perfect meal anytime.
How to Make Butternut Squash Mac and Cheese
Begin by preheating the oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside. Bring a large pot of salted water to a boil. Add the squash and cook until tender, 5-6 minutes. When fork tender, transfer the squash with a slotted spoon to a blender.
Add pasta to boiling water and cook according to package directions. When cooked, drain and return to the pot.
Meanwhile, add ½ cup vegetable stock, onion powder, garlic powder, 1 teaspoon salt, and pepper to taste to the blender with the squash. Blend until smooth and creamy.
In a small bowl, combine the breadcrumbs, Parmesan cheese, ¼ teaspoon salt, and pepper. Set aside.
Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
Add the remaining 1 cup of stock and the milk and whisk to combine. Bring the sauce to a boil, then reduce the heat to medium-low and cook for 5 minutes, stirring frequently.
Remove the pot from the heat and whisk in the cheese, mashed pumpkin, 1 1/2 teaspoons salt, and pepper.
Add the sauce to the noodles, toss gently to combine, then transfer the mixture to the prepared baking dish.
Sprinkle with breadcrumbs and bake for 25 minutes. Turn the oven to high and bake for 2-3 minutes or until the crumbs begin to brown.
More Mac and Cheese Recipes You’ll Love
Production: 8 portions
Serving Size: 1 cup
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Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
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Bring a large pot of salted water to the boil. Add squash and cook until softened, 5-6 minutes.
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When fork tender, transfer the squash with a slotted spoon to a blender.
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Add pasta to boiling water and cook according to package directions. When cooked, drain and return to the pot.
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Meanwhile, add ½ cup vegetable stock, onion powder, garlic powder, 1 teaspoon salt, and pepper to taste to the blender with the squash. Blend until smooth and creamy.
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In a small bowl, combine the breadcrumbs, Parmesan cheese, ¼ teaspoon salt, and pepper. Set aside.
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Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
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Add the remaining 1 cup of stock and the milk and whisk to combine. Bring the sauce to a boil, then reduce the heat to medium-low and cook for 5 minutes, stirring frequently.
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Remove the pot from the heat and whisk in the cheese, mashed pumpkin, 1 1/2 teaspoons salt, and pepper.
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Add the sauce to the noodles, toss gently to combine, then transfer the mixture to the prepared baking dish.
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Sprinkle with breadcrumbs and bake for 25 minutes. Turn the oven to high and bake for 2-3 minutes or until the crumbs begin to brown.
Last step:
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Serving: 1 cup, Calories: 275 kcal, Carbohydrates: 43 g, Protein: 13 g, fats: 7 g, Saturated fats: 4 g, Cholesterol: 21 mg, sodium: 462 mg, Fibers: 4.5 g, sugar: 5 g
