Healthy Butternut Squash Mac ‘n’ Cheese Recipe

Introduction

This Healthy Butternut Squash Mac ‘n’ Cheese is a comforting twist on a classic favorite. Using butternut squash creates a creamy, flavorful sauce that’s both nutritious and delicious. It’s perfect for a cozy weeknight dinner that feels indulgent without the guilt.

Ingredients

• 3 cups cubed butternut squash (1 small butternut squash, about 2 pounds)
• 16 ounces short pasta
• 2 1/2 cups milk (almond milk recommended)
• 3/4 teaspoon paprika (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cheddar cheese, freshly shredded

Instructions

1. Step 1: Fill a medium pot about three-quarters full with water and bring it to a boil. While waiting, chop off the top and bottom of the butternut squash, peel it with a vegetable peeler, and remove the seeds with a spoon. Cut the squash into one-inch cubes and add them to the boiling water.
2. Step 2: Boil the squash, uncovered, until tender, about 12 to 14 minutes. Drain the squash in a colander and set aside.
3. Step 3: Refill the same pot with water and bring it to a boil again to cook the pasta. Add the pasta and cook until just short of al dente. Drain and set aside.
4. Step 4: While the pasta is cooking, place the cooked squash in a blender. Add the milk, paprika, salt, and pepper. Blend until you achieve a smooth, creamy sauce.
5. Step 5: Pour the squash sauce back into the empty pasta pot and warm over medium heat. Stir in the shredded cheddar cheese until melted and smooth.
6. Step 6: Add the drained pasta to the sauce, stir to combine, and serve immediately. If the sauce is too thick, add a splash of milk to reach your desired consistency.

Tips & Variations

• For extra flavor, try mixing smoked paprika instead of regular paprika or add a pinch of nutmeg to the sauce.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Add sautéed garlic or a handful of spinach for extra nutrition and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash is preferred for its creamy texture and sweetness, but kabocha or pumpkin could be good substitutes with a slightly different flavor.

Is this recipe dairy-free?

The recipe can be dairy-free if you use almond milk and a dairy-free cheddar alternative. Otherwise, it contains cheese, which adds richness and flavor.

Healthy Butternut Squash Mac ‘n’ Cheese Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

A wholesome and comforting twist on classic mac ‘n’ cheese featuring a creamy butternut squash sauce. This healthy recipe combines tender pasta with a velvety squash-based cheese sauce, providing a nutritious and flavorful meal perfect for any day of the week.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash

• 3 cups cubed butternut squash (from 1 small butternut squash, about 2 pounds)

Pasta

• 16 ounces short pasta

Sauce

• 2 1/2 cups milk (almond milk used in this recipe)
• 3/4 teaspoon paprika (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cheddar cheese, freshly shredded

Instructions

1. Prep Squash: Fill a medium pot three-quarters full with water and bring it to a boil. While the water heats, chop the top and bottom off the butternut squash, peel it using a vegetable peeler, and scrape out the seeds with a spoon. Chop the peeled squash into one-inch pieces and transfer them into the boiling water. Boil uncovered until tender, about 12 to 14 minutes. Drain the squash in a colander once done.
2. Cook Pasta: Refill the same pot you used for the squash with fresh water and bring it to a boil. Add the pasta and cook until just short of al dente. Drain the pasta and set aside.
3. Make Sauce: Transfer the cooked butternut squash to a blender. Add milk, paprika (if using), salt, and pepper. Blend on high speed until the mixture forms a smooth, creamy sauce.
4. Combine and Serve: Pour the squash sauce back into the empty pasta pot and heat on medium until warmed through. Stir in the shredded cheddar cheese until fully melted and the sauce is creamy. Add the drained pasta to the sauce, stir until well combined, and serve immediately. If the sauce thickens too much, add a splash of milk to loosen it.
5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days.

Notes

• Using freshly shredded cheddar cheese helps the sauce melt more smoothly.
• Almond milk is a great dairy-free alternative but you can substitute with any milk of choice.
• For a spicier kick, consider adding a pinch of cayenne or smoked paprika.
• Ensure pasta is cooked just short of al dente as it will continue to soften slightly in the sauce.
• This dish can be reheated gently on the stovetop or in the microwave with a splash of milk to regain creaminess.

Keywords: butternut squash mac and cheese, healthy mac and cheese, vegetarian mac and cheese, creamy squash pasta, easy dinner recipe