When the leaves start turning and the air gets that crisp bite, my mind wanders to cozy, comforting meals—like a warm hug in a bowl. And here it is, a healthy twist on a classic that somehow manages to be both indulgent and guilt-free. This butternut squash mac and cheese is the comfort food you didn’t know you needed, creamy and rich without a speck of regret.
Steps
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the butternut squash in half, remove the seeds, and rub the cut sides with olive oil. Place the squash cut side down on the baking sheet and roast until tender, about 40 to 60 minutes.
- Once the squash is cool enough to handle, peel off the skin and mash the flesh with a potato masher. You will need about 2 cups of mashed squash for this recipe; any extra can be frozen for future use. Set the mashed squash aside until needed.
- In a large pot or Dutch oven, melt the butter over medium heat. Add garlic and onion powders, stirring for 2 to 4 minutes until the butter is fragrant and lightly browning. Add the uncooked pasta, tossing it to coat with the butter.
- Pour in the water and salt, then add the prepared mashed squash. Cover the pot and bring it to a boil over high heat, then remove the lid and set a timer for 8 minutes.
- Stir the pasta occasionally as it cooks, without draining the water. Add the cream cheese, stirring until it melts and the pasta is al dente, about 4 to 5 more minutes.
- Lower the heat and add the cheddar and Parmesan cheeses, stirring until they are fully melted and the mixture is creamy. Remove the pot from the heat.
- Season the mac and cheese with additional salt as needed. Serve in bowls, optionally topping with extra Parmesan. Store leftovers covered in the refrigerator for up to 5 days.
Ingredients
- 1 medium to large butternut squash (at least 1.5 pounds), halved
- 1 teaspoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound short-cut pasta (such as pipe rigate, macaroni, casarecce, cavatelli, or fusilli)
- 5 cups water
- 1 teaspoon fine salt, adjust to taste
- 4 ounces cream cheese, cubed
- 8 ounces sharp cheddar cheese, shredded
- ½ cup (2 ounces) Parmesan cheese, finely grated, plus extra for serving
FAQ
- Can I use canned butternut squash instead of fresh?
- Yes, you can substitute a 15-ounce can of puréed butternut squash if you’re short on time. Alternatively, a can of pumpkin purée can be used, but ensure it’s not pumpkin pie filling.
- What type of pasta works best for this recipe?
- The recipe is versatile with pasta shapes, but “short-cut” pasta like pipe rigate, macaroni, or fusilli works well. For a gluten-free option, try brown rice pasta such as fusilli.
- How do I safely prepare the butternut squash?
- Use a sharp chef’s knife and stable cutting board. Trim the ends of the squash, stand it upright, and slice it carefully from top to bottom. Scoop out and discard the seeds with a spoon.
- Can I prepare the squash in advance?
- Absolutely! You can roast the squash a day in advance or earlier in the day. Once cooled, cover and refrigerate it until you’re ready to use it.
- How should I store leftovers?
- Leftovers can be stored covered in the refrigerator for up to five days. The dish also reheats well, making it a great option for packed lunches or quick dinners.
Tips
- Roast Ahead for Quick Prep: Prepare the butternut squash by roasting it in advance. This allows the mac and cheese to come together quickly on a busy weeknight. You can even roast a large squash and freeze the extra for a future batch.
- Flexible Ingredient Options: If you’re in a pinch, substitute roasted squash with a 15-ounce can of puréed butternut squash or pumpkin purée (ensure it’s not pie filling) for a similar flavor.
- Use Freshly Grated Cheese: For a smoother, creamier sauce, grate your own cheddar and Parmesan cheeses. Pre-shredded cheeses often have additives that can make them clump when melted.
- Safe Squash Handling: To safely cut a butternut squash, use a sharp chef’s knife and stabilize your cutting board with a damp cloth underneath. Always keep your fingers clear of the blade when slicing.
Equipment
- Large Dutch Oven or Pot – A heavy-duty pot for cooking the pasta and mixing all the ingredients together.
- Rimmed Baking Sheet – Used for roasting the butternut squash.
- Parchment Paper – To line the baking sheet for easy cleanup.
- Potato Masher – For mashing the roasted butternut squash.
- Chef’s Knife – A sharp knife to safely cut the butternut squash.
- Cutting Board – A stable surface for cutting the squash.
