Butternut Squash Mac and Cheese


One of my bugaboos as a mom is finding ways to incorporate more veggies into meals that my kids will enjoy. This is why I love butternut squash and making this butternut squash mac and cheese! This recipe has 2 pounds of squash in it, packing a nutrient dense punch into this classic dish that my kids oftentimes ask for! You can use any type of pasta (white, wheat, lentil, gluten free, chickpea, you name it) and it still turns out delicious every time.​


  • Olive oil spray

  • 2 pounds of cubed butternut squash

  • 10 ounces pasta (any type of your choice - whole wheat, white, gluten free, chick pea, etc.)

  • 1 ½ cups vegetable or chicken broth 

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • Freshly ground black pepper (to taste)

  • ¼ cup breadcrumbs

  • 2 tablespoons of Parmesan cheese

  • 1 tablespoon butter 

  • 1 medium shallot (diced)

  • ¼ cup all-purpose flour

  • 2 cups milk (your choice of milk)

  • 1 cup shredded cheddar cheese


  • Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish and set aside.

  • Bring 2 pots of water to a boil. Add squash to one of the pots and boil until tender.

  • When fork tender, transfer squash to a blender.

  • Add pasta to the other boiling pot of water and cook according to package directions. When cooked, drain and put back into the pot.

  • Meanwhile, add ½ cup broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.

  • In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.

  • Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.

  • Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.

  • Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.

  • Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.

  • Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Recipe adapted from: https://www.skinnytaste.com/wprm_print/58156

Nutrition Facts

Servings 8.0

Amount Per Serving

calories 331

% Daily Value *

Total Fat 9 g14 %

Saturated Fat 4 g18 %

Monounsaturated Fat 3 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 19 mg 6 %

Sodium 373 mg16 %

Potassium 399 mg11 %

Total Carbohydrate 47 g 16 %

Dietary Fiber 8 g 32 %

Sugars 8 g

Protein 18 g 35 %

Vitamin A 63 %

Vitamin C 3 %

Calcium2 10 %

Iron13 %