I keep making this recipe because it delivers classic mac and cheese comfort with a nutritious twist. The butternut squash adds natural sweetness and creaminess, the cheese brings depth, and the pasta soaks everything up beautifully. I also like how flexible it is, whether I add kale or keep it simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups peeled and cubed butternut squash 1 1/4 cups vegetable broth or chicken broth 1 1/4 cups milk 3 cloves garlic, minced 1 pound uncooked small or medium pasta shells 1–2 cups chopped kale, optional 1/3 cup plain Greek yogurt 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Small pinch ground nutmeg 2 cups shredded cheese, such as Gruyère or sharp white cheddar Optional breadcrumbs for topping Optional fresh thyme leaves or extra black pepper for garnish
Directions
I begin by combining the butternut squash, broth, milk, and garlic in a saucepan. I bring everything to a boil, then lower the heat and let it simmer until the squash is very tender.
While the squash cooks, I preheat the oven to 375°F (191°C). I cook the pasta in salted water until just al dente. If I’m using kale, I add it during the last minute or two of cooking. I drain everything and set it aside.
I transfer the warm squash mixture to a blender or food processor. I add the yogurt, salt, pepper, and nutmeg, then blend until completely smooth. I pour the sauce into a large bowl and stir in the shredded cheese.
I add the cooked pasta and kale to the sauce and mix until well combined. I pour everything into a baking dish and top with breadcrumbs and extra cheese if I want a crisp topping.
I bake the dish covered until hot and bubbly, then uncover it briefly to finish. Once out of the oven, I let it rest slightly before serving.
Servings and Timing
I usually make this recipe to serve about 9 to 10 people. Prep time is around 45 minutes. Cook time takes about 25 minutes. Total time comes to approximately 1 hour and 10 minutes.
Variations
I sometimes skip the kale or replace it with broccoli or spinach. When I want a richer sauce, I swap the yogurt for cream cheese or sour cream. I also enjoy experimenting with different cheeses like gouda or regular cheddar.
Storage / Reheating
I store leftovers covered in the refrigerator for up to 5 days. To reheat, I warm portions in the oven or microwave, adding a splash of milk if the sauce thickens too much.
FAQs
Can I freeze this mac and cheese?
I often freeze it before or after baking, and it reheats beautifully when thawed overnight.
Does the squash flavor overpower the dish?
I find the squash adds creaminess and subtle sweetness without overpowering the cheese.
Can I make this gluten-free?
I simply use gluten-free pasta and skip the breadcrumb topping.
What milk works best?
I use whatever milk I have on hand, including dairy-free options, and it still turns out great.
Do I have to bake it?
I sometimes skip baking and serve it straight from the stovetop when I want a quicker meal.
Conclusion
This creamy butternut squash mac and cheese is one of my favorite comfort meals that still feels nourishing. I love how it balances cozy flavors with simple ingredients, making it a dish I return to again and again.
This cozy, veggie-packed twist on mac and cheese blends roasted squash, melty cheese, and pasta shells into the ultimate comfort food.
Author:Sarah
Prep Time:45 minutes
Cook Time:25 minutes
Total Time:1 hour, 10 minutes
Yield:Serves 9–10
Category:Main Course, Vegetarian
Method:Boil, Blend, Bake
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups (560g) peeled, cubed butternut squash (about 1 large or 2 small squash)
1¼ cups (300ml) vegetable or chicken broth (low sodium)
1¼ cups (300ml) milk (any kind)
3 cloves garlic (minced)
1 lb (454g) uncooked pasta shells or preferred shape
1–2 cups (70–140g) chopped kale (optional)
⅓ cup (80g) plain Greek yogurt (or substitute cream cheese or sour cream)
1 tsp salt
½ tsp freshly ground black pepper
Pinch of ground nutmeg
2 cups (225g) shredded cheese (Gruyère, sharp white cheddar, or similar)
Optional topping: ⅓ cup (30g) breadcrumbs
Optional garnish: fresh thyme, extra cheese, or more black pepper
Instructions
In a medium saucepan, combine squash, broth, milk, and garlic. Bring to a boil over medium-high, then reduce to a simmer and cook for 20 minutes, until squash is tender.
Preheat oven to 375°F (191°C).
Meanwhile, boil pasta until just al dente. If using kale, add it during the last 1–2 minutes of boiling. Drain and set aside.
Transfer the squash mixture (including liquid) to a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth.
Pour sauce into a large mixing bowl and stir in shredded cheese. Taste and adjust seasoning as desired.
Add cooked pasta and kale to the cheese sauce. Mix until well combined.
Transfer mixture to a 9×13-inch baking dish, 12-inch oven-safe skillet, or similar. Top with breadcrumbs and extra cheese if desired.
Cover with foil and bake for 20 minutes. Remove foil and bake for 5 more minutes, until bubbling.
Serve warm, garnished with thyme and/or black pepper.
Notes
Freezer Friendly: Assemble unbaked and freeze for up to 3 months. Thaw, bring to room temp, and bake as directed.
Dairy Options: Use dairy or non-dairy milk and yogurt as preferred.
Cheese Tip: For best texture and flavor, grate cheese from a block instead of using pre-shredded.
Veggie Variations: Replace kale with spinach or broccoli, or omit altogether.
Storage: Store leftovers in the fridge up to 5 days. Reheat in oven or microwave.
