Butternut Squash Mac (Printer-friendly)

Creamy autumn dish combining roasted squash, cheeses, and tender pasta for rich, comforting flavors.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small shell pasta

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp ground nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and black pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan cheese

# Steps:

01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
03 - Place roasted squash and 1/2 cup of milk into a blender or food processor and puree until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until thickened, about 3 to 4 minutes.
06 - Stir in pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Cook until cheeses melt and sauce is smooth. Season with salt and pepper to taste.
07 - Add cooked pasta to the cheese sauce and gently stir until evenly coated.
08 - Transfer mixture to a lightly greased baking dish. Combine panko breadcrumbs with melted butter and parmesan. Sprinkle evenly over the top and broil 2 to 3 minutes until golden brown.
09 - Serve immediately, garnished with extra cheese or fresh herbs as desired.

# Expert Advice:

01 -
  • The butternut squash adds natural creaminess and subtle sweetness so you use less sauce and feel less guilty about dinner.
  • It comes together in under an hour, which means you can actually make it on a weeknight without the three-hour commitment.
  • It tastes like comfort food but somehow feels a little fancy, perfect for impressing people without pretending you slaved all day.
02 -
  • Don't skip roasting the squash—boiling it makes it watery and dilutes the flavor, while roasting concentrates its sweetness and gives it that caramelized depth.
  • If your sauce breaks or gets grainy, it's usually because the milk was added too fast or the heat was too high; start over with a clean pan if it happens, because fixing it mid-sauce is harder than just redoing it.
  • The roux must cook until it's lightly golden, not white and raw—this small step prevents that floury taste that lingers if you skip it.
03 -
  • Use a microplane to grate your cheese fresh instead of pre-shredded, which has anti-caking agents that prevent it from melting as smoothly into the sauce.
  • If you're making this ahead, stop before adding the pasta, then combine them just before serving so the pasta doesn't absorb all the sauce and dry out.
Go Back