Butternut Squash Mac (Printable)

A creamy dish with roasted butternut squash and a blend of cheeses for a rich, comforting flavor.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan

# Steps:

01 - Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
03 - In a blender or food processor, combine the roasted squash with 1/2 cup of milk and puree until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in the remaining 1 1/2 cups milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
05 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard to the sauce. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
06 - Add the cooked pasta to the cheese sauce and mix until thoroughly coated.
07 - For a crispy topping, transfer the mac and cheese to a lightly greased baking dish. Combine panko breadcrumbs with melted butter and parmesan, sprinkle over the surface, and broil for 2 to 3 minutes until golden.
08 - Serve immediately, garnished with additional cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • The butternut squash melts into the sauce and adds natural creaminess without any cream, which sounds like health food but tastes purely decadent.
  • It comes together in under an hour, so you can have dinner on the table before you realize how hungry you actually were.
  • This is the kind of dish that makes people ask for the recipe, then seem genuinely surprised when you tell them the main flavor is roasted squash.
02 -
  • If your sauce breaks or gets lumpy when you add the milk, stop whisking and let it sit for a minute off the heat, then whisk it slowly—patience fixes most sauce disasters.
  • Don't puree the squash too far in advance because it can get watery; do it right before you need it, and save that cooking liquid to thin the sauce if it's ever too thick.
03 -
  • Use freshly grated cheese instead of pre-shredded if you can—it melts infinitely better and makes the whole sauce smoother and glossier.
  • The quality of your milk matters; whole milk is your friend here because it actually contributes to flavor, whereas lower fat milk can make the sauce taste thin.
Go Back