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Healthy Roasted Butternut Squash Mac and Cheese: Easy & Creamy

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This creamy, cheesy mac and cheese is made healthier with roasted butternut squash blended into the sauce. It’s a comforting, crowd-pleasing dish that comes together in under 45 minutes and is perfect for cozy dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (whole milk preferred)
  • 1 cup roasted butternut squash puree
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 ounces elbow macaroni or short pasta
  • Salt for pasta water
  • 1/4 cup panko breadcrumbs (optional topping)
  • 1 tablespoon melted butter (optional topping)
  • 2 tablespoons grated Parmesan cheese (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Do not rinse.
  3. Transfer roasted squash to a blender or food processor. Add 1/4 cup milk and blend until completely smooth. Set aside.
  4. In the same large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in remaining milk while whisking vigorously. Cook for 2-3 minutes until thickened.
  5. Reduce heat to low. Stir in squash puree, Dijon mustard, garlic powder, and a pinch of salt and pepper. Gradually add shredded cheddar and Parmesan, stirring until each addition melts. If too thick, add a splash of reserved pasta water.
  6. Add cooked pasta to the sauce and stir until coated. Pour into a greased 9×13-inch baking dish. If using topping, mix panko, melted butter, and Parmesan, then sprinkle over top.
  7. Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden. For a crispier topping, broil for the last 2 minutes.
  8. Let rest for 5 minutes before serving. Serve warm.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and adds depth. Shred your own cheese for a smoother sauce. If the sauce seems too thick, add a splash of reserved pasta water. For a gluten-free version, use gluten-free flour and pasta. For a dairy-free version, use plant-based butter, milk, and cheese.

Nutrition

Keywords: healthy mac and cheese, butternut squash mac and cheese, creamy mac and cheese, comfort food, vegetarian, easy dinner

Find it online: https://perkypan.com/healthy-roasted-butternut-squash-mac-and-cheese-easy-and-creamy/