Healthy Butternut Squash Mac ‘n’ Cheese Recipe

Introduction

This Healthy Butternut Squash Mac ‘n’ Cheese offers a delicious twist on a classic comfort food by using creamy, wholesome squash as the base for the sauce. It’s a lighter, nutritious option that doesn’t skimp on cheesy flavor—perfect for a cozy family dinner.

Ingredients

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

Instructions

1. Step 1: Fill a medium pot three-quarters full of water and bring it to a boil. Meanwhile, prepare the butternut squash by chopping off the top and bottom, peeling it with a vegetable peeler, removing the seeds with a spoon, and cutting it into one-inch cubes. Add the squash cubes to the boiling water.
2. Step 2: Boil the squash uncovered until tender, about 12 to 14 minutes. Drain the squash in a colander.
3. Step 3: Refill the pot with water and bring to a boil. Cook the pasta until just short of al dente, then drain.
4. Step 4: While the pasta cooks, transfer the drained squash to a blender. Add milk, paprika, salt, and pepper. Blend until you achieve a smooth sauce.
5. Step 5: Pour the squash sauce back into the empty pasta pot and warm it over medium heat. Stir in the shredded cheddar cheese until melted and smooth.
6. Step 6: Add the drained pasta to the cheese sauce. Stir well to combine and serve immediately. If the sauce thickens too much, add a splash more milk to loosen it.

Tips & Variations

• For extra creaminess, stir in a spoonful of Greek yogurt or cream cheese along with the cheddar.
• Try adding a pinch of nutmeg to the sauce for a warm, subtle spice.
• Use gluten-free pasta to make this dish gluten-free.
• Roasting the butternut squash before boiling can deepen its flavor if you have extra time.

Storage

Store any 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 if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular dairy milk works just as well and will add extra richness to the sauce. Use whichever milk you prefer.

How do I know when the squash is cooked?

The squash is tender and ready when you can easily pierce a cube with a fork. This usually takes about 12 to 14 minutes of boiling.

Healthy Butternut Squash Mac ‘n’ Cheese Recipe

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★★★★★

4.9 from 790 reviews

This Healthy Butternut Squash Mac ‘n’ Cheese recipe combines creamy, cheesy comfort food with the natural sweetness and nutrition of butternut squash. Using a simple blend of cooked squash, dairy or plant-based milk, and sharp cheddar cheese, it offers a delightful twist on classic mac ‘n’ cheese with fewer calories and a boost of vitamins. Perfect as a cozy weeknight meal, this dish is easy to prepare and can be made with almond milk for a lighter, dairy-free option.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Squash and Sauce Ingredients

• 3 cups cubed butternut squash (about 1 small butternut squash, 2 pounds)
• 2 1/2 cups milk (almond milk recommended for lighter option)
• 3/4 teaspoon paprika (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Pasta and Cheese

• 16 ounces short pasta (such as elbow macaroni or shells)
• 1 1/2 cups freshly shredded cheddar cheese

Instructions

1. Prep Squash: Fill a medium pot about three-quarters full with water and bring it to a rolling boil. While waiting, cut off the top and bottom of the butternut squash, peel it using a vegetable peeler, scoop out the seeds with a spoon, and chop the flesh into roughly one-inch cubes. Carefully add the cubed squash into the boiling water.
2. Boil Squash: Cook the squash cubes uncovered in the boiling water for 12 to 14 minutes, or until they are tender enough to be pierced easily with a fork. Drain the squash well in a colander.
3. Cook Pasta: Refill the same pot you used for the squash with water and bring it to a boil again. Add the pasta and cook until just shy of al dente according to package instructions. Drain and set aside.
4. Make Sauce: While the pasta cooks, transfer the drained butternut squash to a blender. Add the milk, paprika (if using), salt, and pepper, and blend until you achieve a smooth, creamy sauce.
5. Combine Sauce and Cheese: Pour the blended butternut squash sauce back into the empty pasta pot and warm it over medium heat. Stir in the shredded cheddar cheese until melted and fully incorporated, creating a rich cheese sauce.
6. Mix Pasta and Serve: Add the drained pasta to the cheese sauce, stirring gently to coat all the noodles evenly. If the sauce thickens too much, add a splash more milk to loosen it. Serve immediately for the best texture and flavor.
7. Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. Consume within 4 to 5 days for freshness and safety.

Notes

• Use freshly shredded cheese instead of pre-shredded for better melting and texture.
• Almond milk or other plant-based milks keep the dish lighter and suitable for lactose-intolerant diets.
• If you prefer a spicier kick, add a pinch of cayenne pepper along with the paprika.
• The sauce can thicken when cooled; reheat gently with additional milk to restore creaminess.
• For a gluten-free version, substitute pasta with a gluten-free alternative.

Keywords: butternut squash mac and cheese, healthy mac and cheese, butternut squash recipe, cheesy pasta, vegetarian mac and cheese