Butternut Squash Mac ‘n’ Cheese
Creamy Butternut Squash Mac 'n' Cheese is made with roasted butternut squash and sharp white cheddar for a cozy, flavorful twist on classic mac. This easy recipe can be made gluten-free and is delightful to serve as a fall main dish or a Thanksgiving side.
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This cozy Butternut Squash Mac ‘n’ Cheese is a mainstay at my Thanksgiving table, and it turns out luscious and creamy every single time. Roasting butternut squash adds to the classic creaminess of a gooey macaroni and cheese recipe.
Sharp white cheddar enhances the sauce of this dish, which I developed as a gluten-free Thanksgiving side dish. It gets rave reviews every time I serve it as a hearty fall dinner with a seasonal squash and kale salad or as part of my Thanksgiving spread.
Ingredients You’ll Need
- Butternut Squash – Roasting caramelizes the squash and adds natural sweetness and creaminess. You can start with pre-cubed squash or roast a whole squash (see below).
- Pasta – Use gluten-free elbow macaroni to keep it allergy-friendly, or your favorite traditional pasta.
- White Cheddar – Sharp white cheddar is my preference, as it pairs beautifully with the roasted squash to create the rich, savory sauce. You can use a regular sharp cheddar, just be sure to shred it fresh.
- Milk – Cashew or almond milk have been tested with great results, but regular milk also works great. I prefer cashew as it adds to the nuttiness of the dish.
- Aromatics & Spices – Onion, shallot, garlic, dried mustard and sage bring depth and classic warmth.
How to Roast Butternut Squash
This recipe was originally developed by roasting a whole squash, but it has been updated to take into consideration the use of pre-cut and cubed packages of squash. These are available fresh or even frozen at most grocery stores.
Pre-cubed or whole squash provide extremely similar results in this squash, so feel free to use what’s most readily available to you.
For cubed squash: Toss with olive oil, salt and pepper. Roast at 400 degrees F for 35 to 40 minutes, flipping halfway through cooking.
For whole squash: Slice in half, scoop out seeds, brush with olive oil and roast cut-side down at 400 degrees F for 45 to 55 minutes, until fork tender. Scoop and measure about 2 cups for the recipe, and reserve leftovers for butternut squash soup.
Both methods can be made up to 4 days in advance and stored in an airtight container in the fridge to help save oven space on Thanksgiving day.
How to Make Butternut Squash Mac ‘n’ Cheese
Cook the pasta – Prepare gluten-free or regular macaroni according to package directions and set aside.
Make the squash puree – Blend roasted squash with vegetable stock until smooth.
Build the base – Sauté onion, shallot, and garlic, then stir in flour and mustard. Slowly add milk and seasonings, whisking until thickened into a bechamel-like sauce.
Add the cheese and squash – Stir in purée and shredded cheddar until creamy.
Combine – Toss sauce with pasta, adjust seasoning and pour into a baking dish.
Bake – Top with extra cheddar and bake until bubbly and golden.
Make-Ahead Tips
- Roast the squash up to 4 days in advance. If you’re planning to serve this during the week, add roasting squash to your weekend meal prep plans.
- Assemble the mac and cheese fully, cover and refrigerate up to 24 hours before baking and serving. Add an extra 5 to 10 minutes to baking time if refrigerated.
- Portion leftovers for easy meal prep and cozy next-day lunch.
Frequently Asked Questions
Yes! Assemble the dish through step 9, cover tightly, and refrigerate up to 24 hours. Bake when ready to serve.
This recipe has been tested with almond, cashew, corn and regular milks. All of these work well. Oat milk or other non-dairy alternatives can be substituted, depending on your preference.
Yes, but please don’t. Pre-shredded cheese will work, though the sauce will not be as creamy. I recommend using an 8-ounce block of sharp white cheddar that is shredded by hand.
Absolutely! This recipe has been updated to use pre-cubed squash from the store or a whole squash. Both yield similar results.
Simply choose your favorite gluten-free pasta and use a 1:1 gluten-free flour mix for the roux. The rest of the ingredients are naturally gluten-free.
Butternut Squash Macaroni & Cheese
Ingredients
For roasted butternut squash
- 16 ounces butternut squash, cubed, about 2 cups
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the mac 'n' cheese
- 12 ounces elbow macaroni, gluten-free or regular
- 2 tablespoons butter or ghee
- 1 medium onion, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 tablespoons flour, all-purpose or gluten-free
- 1 tablespoon dried mustard
- 1½ teaspoons dried sage
- 2 cups dairy-free milk, almond or cashew work well
- ½ cup vegetable stock
- 8 ounces sharp white cheddar, shredded
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
For roasted butternut squash
- Preheat oven to 400 degrees F.
- Toss cubed butternut squash with olive oil, salt and pepper. Transfer to parchment-lined baking sheet.
- Roasted for about 35 to 40 minutes, flipping halfway through. Set aside.
For the mac 'n' cheese
- Reduce oven to 375 degrees F. Cook macaroni according to package directions, drain and set aside.
- In a large pot, cook macaroni according to package directions. Drain and set aside.
- While macaroni is cooking, add roasted squash and ½ cup vegetable stock to a blender. Blend until smooth.
- In the same large pot used to cook the macaroni, melt 2 tablespoons butter or ghee over medium-high heat. Once melted, add diced onion and shallot. Cook for about 5 to 7 minutes, until onion is translucent.
- Add garlic and cook for 1 to 2 minutes. Reduce heat to medium and add in 2 tablespoons flour and 1 tablespoon dried mustard. Stir continuously for about 3 minutes, careful not to burn.
- Reduce heat to low. Add in 2 cups alternative milk. Stir continuously until the consistency of gravy is reached. Season with dried sage, ½ teaspoon salt and ¼ teaspoon black pepper.
- Remove from heat and stir in butternut squash puree and about ⅔ of the shredded cheese, reserving the rest.
- Return cooked pasta to the pan and stir until well combined. Taste and adjust seasoning, as needed.
- Pour into a 2-quart baking dish and sprinkle remaining shredded white cheddar on top. Bake for about 25 minutes, or until cheese is melted and bubbly.
- Serve.
Notes
- Preheat oven to 400 degrees F.
- Cut squash in half lengthwise. Scoop out the seeds and score the cut-side of the squash.
- Brush the cut-side with olive oil and season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet.
- Bake on the middle rack for 45 to 55 minutes, until squash is easily pierced with a fork.
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