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+ servings

Butternut Squash Mac & Cheese

Kate Robertson of A Thought & A Half
As cool weather creeps in, we look for meals to warm us up. This butternut squash mac & cheese does just the trick!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Entrée
Cuisine Pasta
Servings 6 people


  • 2 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp each, salt and pepper
  • 1 lb pasta of choice, cooked (gluten-free if needed)
  • 1 cup milk (dairy-free if needed)
  • 2 tbsp finely grated parmesan or asiago (remove if vegan)
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
  • 1/4 tsp fresh nutmeg
  • Salt and pepper to taste


  • Preheat oven to 425 degrees F.
  • Toss butternut squash cubes in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender.
  • While squash is in the oven, cook pasta to just under al dente. Drain and pour into a large bowl or casserole dish.
  • When squash is done, remove from the oven and add it to a blender.
  • Add remaining ingredients (milk, grated cheese, nutritional yeast, and spices) and blend until smooth. If the sauce is too thick or having trouble blending, slowly add more milk until it reaches your desired consistency.
  • Pour blended sauce over the noodles and stir until well-coated.
  • Garnish with grated parmesan and fresh herbs if desired (rosemary and sage work really well). Serve hot and enjoy!
Keyword pasta, butternut squash, mac & cheese, comfort food
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