Roasted Butternut Squash Mac and Cheese

When the weather cools down, nothing beats a warm bowl of mac and cheese.

Adding roasted butternut squash brings this classic dish up a notch.

It feels creamy, flavorful, and a touch more nourishing.

You still get that cheesy richness you expect.

This recipe is surprisingly simple once you try it.

The squash roasts until tender, then blends into the sauce.

It creates a smooth base that works with sharp cheddar and Parmesan.

You get a lighter texture instead of a heavy cream sauce.

It still feels cozy for a weeknight or a holiday.

I started making this version to use up extra squash from the market.

Now it’s a staple in my kitchen.

Serve it as a main dish with salad, or as a hearty side for roasted meats.

You’ll probably want seconds.

Why You Will Love Roasted Butternut Squash Mac and Cheese

This dish gives you creamy, cheesy comfort food with a bit more nutrition.

The roasted squash blends into the sauce for a smooth texture.

It doesn’t take away from the classic mac and cheese taste.

The squash’s sweetness balances the sharp cheddar and Parmesan.

Every bite feels rich but not too heavy.

That roasted flavor just fits with fall evenings or family dinners.

I like how flexible this recipe is.

Swap in different cheeses, change the pasta, or use sweet potato if needed.

It adapts easily but keeps that creamy base.

Here’s why it stands out:

• Comfort food with a twist: familiar but lighter and more flavorful.
• Kid-friendly: picky eaters won’t notice the veggies.
• Simple ingredients: mostly pantry staples, plus one fresh squash.
• Make-ahead friendly: leftovers store well for later.

Roasting the squash adds depth you can’t get from boiling.

That caramelized note pairs well with the cheese.

How To Make Roasted Butternut Squash Mac and Cheese

This dish brings together roasted squash, creamy cheese sauce, and tender pasta.

You roast the squash, blend it into the sauce, and finish with cheese and spices.

Ingredients

You’ll need a medium or large butternut squash, peeled, seeded, and cubed.

That’s the base of the sauce and gives the pasta color.

Use elbow macaroni or any short pasta like fusilli.

Both hold the sauce well.

Gather butter, garlic, and either chicken broth or water for the pasta.

Broth adds depth, but water works for a lighter taste.

The sauce needs whole milk, cheddar cheese, and some Parmesan for sharpness.

A pinch of cayenne pepper brightens things up.

Salt and black pepper finish the seasoning.

Instruments

You don’t need fancy tools, just a few basics.

• A sharp chef’s knife for the squash.
• A sturdy cutting board.
• A large baking sheet for roasting.
• A medium saucepan or Dutch oven.
• A wooden spoon or spatula for stirring.
• A potato masher or immersion blender for the squash.

A box grater helps with shredding cheese.

Pre-grated cheese clumps, so grating gives a smoother sauce.

Step-By-Step Instruction

Start by roasting the squash.

Toss cubes with olive oil, salt, and pepper.

Spread on a baking sheet.

Roast at 400°F until tender and browned, about 30–40 minutes.

While the squash cooks, boil pasta in salted water or broth until just al dente.

Drain and set aside.

In the same pot, melt butter and sauté garlic.

Add roasted squash and mash it.

Pour in whole milk and stir until smooth.

Add cheddar cheese gradually, stirring as it melts.

Season with salt, black pepper, and a pinch of cayenne.

Fold in the pasta until coated.

If the sauce feels too thick, add a splash of broth or milk.

Serve warm with extra Parmesan on top.

Tips & Tricks

I’ve made this dish a lot, and a few steps help.

These keep your mac and cheese creamy and full of flavor.

• Don’t overcook the pasta. Keep it slightly firm.
• Roast squash until golden on the edges for sweetness.
• Always shred cheese from a block for smooth melting.

If the sauce feels thick, thin it with reserved pasta water.

The starch keeps the sauce silky.

Taste the sauce before adding pasta.

Adjust salt, pepper, or herbs as needed.

For extra flavor, fry sage leaves in butter and use as garnish.

They add crunch and a savory note.

If you like some heat, a pinch of smoked paprika or red pepper flakes works.

Small touches like these let you make it your own.

Ingredient Substitute

Sometimes you won’t have every ingredient, and that’s fine.

I’ve tried a few swaps that still taste great.

If you can’t find butternut squash, use other sweet veggies.

Roasted sweet potato, acorn squash, or delicata squash all work.

Even carrots can step in if needed.

For cheesy flavor, nutritional yeast is common in vegan versions.

No nutritional yeast? Try a bit of miso paste or grated Parmesan if you use dairy.

Cashews add creaminess, but they’re not always around.

Try sunflower seeds, blanched almonds, or silken tofu.

These blend into a smooth sauce and add protein.

Here are a few quick swaps:

• Butternut squash → sweet potato, acorn squash, delicata, or carrots
• Cashews → sunflower seeds, almonds, or silken tofu
• Nutritional yeast → miso paste or Parmesan
• Vegetable broth → water with a pinch of bouillon

Use what you have, and the recipe still works.

You’ll get that rich, creamy texture.

What To Serve With Roasted Butternut Squash Mac and Cheese

When you make this dish, you’ll want sides that balance the creamy, sweet flavor.

Pairing it with something fresh or savory rounds out the meal.

A crisp salad works well.

Mix greens, apples, and nuts for crunch and brightness.

The freshness cuts through the richness.

For something heartier, try roasted or grilled proteins.

Chicken thighs, pork chops, or glazed ham bring a savory contrast.

Roasted veggies fit right in.

Brussels sprouts, broccoli, or carrots with seasoning make easy sides.

Their earthy flavors pair with the squash’s sweetness.

Here are a few ideas:

• Green salad with vinaigrette
• Roasted Brussels sprouts with parmesan
• Baked lemon pepper chicken thighs
• Glazed carrots with honey or dill
• Pork tenderloin with herbs
• Steamed broccoli with garlic butter

Bread is a nice extra.

Warm biscuits, garlic bread, or a crusty baguette soak up leftover sauce.

With these sides, your butternut squash mac and cheese becomes a full meal.

How To Store Roasted Butternut Squash Mac and Cheese

When I make this ahead, I think about freshness.

You can store it in the fridge or freezer.

In the fridge, let it cool before sealing.

Covering it warm causes condensation and sogginess.

Use an airtight container and keep it for up to 4 days.

For longer storage, freezing works.

I like to portion it into smaller containers.

Once cooled, place it in freezer-safe containers or bags.

Remove as much air as you can.

Freeze for up to 3 months.

When ready to eat, thaw in the fridge overnight.

To reheat, cover with foil and warm in the oven at 350°F.

If you’re short on time, the microwave is fine.

The oven keeps the texture better though.

Quick tips:

• Cool completely before storing
• Use airtight containers or freezer bags
• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat in the oven for best results

This keeps your roasted butternut squash mac and cheese creamy and tasty, even after storing.

Nutritional Value

Roasted butternut squash mac and cheese is more than just comfort food. The squash brings natural sweetness and a bit of extra nutrition.

It feels lighter than classic mac and cheese. But it still fills you up.

Here’s what you usually get in one cup:

• Calories: about 330–370
• Protein: 14–21 g (depends on cheese and pasta)
• Carbohydrates: 40–45 g
• Fat: 10–15 g
• Fiber: 4–6 g

You can swap out pasta or cheese to change the numbers. Whole-wheat pasta bumps up the fiber. Lighter cheese or less cheese drops the fat. Extra cheese or cream will push up calories and fat.

Butternut squash gives you vitamin A, vitamin C, potassium, and fiber. These help your immune system, digestion, and energy. Mixing squash into cheese sauce sneaks in veggies without losing flavor.

Want more protein? Try chickpea or lentil pasta. Or add grilled chicken or turkey sausage on the side.

Small swaps make the dish fit your goals. And you still get the taste you love.