Description
Butternut Squash Mac and Cheese is a creamy, wholesome twist on the classic comfort dish. Roasted butternut squash blends into a velvety cheese sauce for a cozy meal that’s nutritious, kid-friendly, and perfect for weeknights or family dinners. This healthy mac and cheese recipe balances indulgent sharp cheddar with hidden veggies for the ultimate comfort food upgrade.
Ingredients
1 pound butternut squash (about 16 oz cubed or half of a medium squash)
2 teaspoons olive oil
2 cups oat milk (or regular milk of choice), plus more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon ground mustard
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
10 oz shredded sharp cheddar cheese (or vegan cheese substitute)
16 oz cavatappi pasta
Instructions
- Preheat oven to 400°F (200°C). Roast cubed squash tossed in olive oil on a parchment-lined sheet for 30–45 minutes until tender, or roast halved squash cut-side down.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Blend roasted squash with oat milk until smooth and creamy.
- Pour puree into a large pot over medium-low heat. Stir in garlic powder, onion powder, paprika, ground mustard, salt, and black pepper.
- Add cooked pasta and shredded cheese. Stir until the cheese melts and pasta is coated. Adjust with more oat milk if needed.
- Serve warm, garnished with parsley or extra cheese.
Notes
- Roasting squash enhances its natural sweetness, but you can steam or boil it if short on time.
- Use frozen cubed squash to save prep time.
- For a baked version, top with breadcrumbs and extra cheese, then bake until golden.
- Make it vegan with plant-based cheese and milk alternatives.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
