Golden Butternut Squash Mac and Cheese Cheddar Gruyère
Quick Hook
Butternut Squash Mac and Cheese is my cozy fall obsession.
Have you tried a mac with roasted squash? It tastes sweet and nutty.
The dish blends creamy cheese and natural sweetness. Think rich Gruyère and Cheddar Mac and Cheese comfort. Honestly, it hooked my whole family the first time.
Brief Overview
This is an American comfort classic with a twist. Roasted squash meets old-school macaroni.
The recipe comes from seasonal kitchens.
Squash has long fed autumn tables.
Difficulty is medium, not scary. Prep takes 20 minutes active. Cook time is about 40 45 minutes.
Total time is near one hour.
Yields six generous servings. Serve it as a main or Thanksgiving side. Try pairing it with a bright salad.
Main Benefits
Healthwise, this is a smart swap. Roasted squash adds fiber and vitamin richness. It’s a healthier than typical heavy mac.
This is why I call it a Healthy Mac And Cheese Recipe .
Perfect for weeknights or holiday tables. It’s excellent for potlucks and cozy dinners.
Try the version called Butternut Squash Mac And Cheese With Broccoli for added greens.
What makes it special is the texture.
The Butternut Squash Cheese Sauce gives silkiness and color. The roasted edges add depth and caramel notes. I once under roasted the squash.
The flavor was flat then. Lesson learned: roast until golden.
Why I Love It
I used to dread fancy béchamel steps. Then I learned timing tricks. Grating cheese from a block changed everything. Pre-shredded cheese made my sauce grainy once.
Not again.
Variations keep it exciting. Make a Butternut Squash Pasta Bake or try Creamy Roasted Squash Macaroni on the stove.
Add crispy sage or bacon for texture.
If you want smoky heat, stir in chipotle. For a classic finish, top with panko and broil briefly.
Now, let’s move to the ingredients. I’ll list everything you need next.
Ingredients & Equipment
Main Ingredients Roasted Purée
For the roasted base use 2 lb (900 g) butternut squash. Peel, seed, and cube into 1-inch pieces. Toss with 1 tbsp (15 ml) olive oil and a pinch of salt.
Roast at 425° F ( 220° C) until deeply caramelized.
Main Ingredients Pasta
Use 12 oz (340 g) dried elbow macaroni or small shells. Boil in salted water. Reserve ¾ 1 cup pasta water.
Main Ingredients Cheese Sauce
You need 3 tbsp (43 g) unsalted butter and 3 tbsp (24 g) all-purpose flour. Warm 2 cups (480 ml) whole milk.
Optional stock is 1 cup (240 ml) . Add 1 tsp Dijon and ¼ tsp ground nutmeg. Use 1½ tsp kosher salt to start.
Grate 2 cups (225 g) sharp cheddar and 1 cup (115 g) Gruyère. Fold in 1 1½ cups (about 350 g) roasted squash purée.
Quality notes: pick a sweet, heavy butternut . Buy block cheddar for best melt. Choose a nutty Gruyère aged a few months.
Topping & Garnish
Combine 1 cup (100 g) panko with 2 tbsp (28 g) melted butter. Sprinkle 2 tbsp (10 g) grated Parmesan. Add smoked paprika pinch if desired. Optional: crispy sage or chopped chives.
Seasoning Notes Essential Combos
Dijon plus nutmeg brightens the sauce. Salt, pepper, and a touch of mustard make it sing. Smoked paprika pairs well with pumpkiny squash.
Flavor Enhancers
Reserve pasta water to thin sauce. A splash of chicken stock lifts savory notes. A squeeze of lemon at the end adds balance.
Quick Substitutions
No Gruyère? Use fontina or young manchego. Swap whole milk for 2% for lighter results. Gluten-free pasta works with adjusted timing.
Equipment Needed
Essential tools only. Rimmed baking sheet for roasting. Blender, food processor, or immersion blender for purée. Large pot for pasta.
Medium saucepan for sauce. Whisk and wooden spoon. 9x13-inch (23x33 cm) baking dish or ovenproof skillet.
Common Household Alternatives
No food processor? Use a potato masher then sieve. No baking dish? Use an ovenproof skillet. No scale? Use measuring cups listed above.
Oh my gosh, I once overfilled my blender. Lesson learned. Blend in batches. The result is worth the fuss. This version of Butternut Squash Mac and Cheese is cozy and clever.
Try the variation with broccoli for extra greens.
Cooking Method
I love this version. Butternut Squash Mac and Cheese feels like a cozy hug. Fun fact: roasted squash adds natural sweetness without sugar.
Honestly, it makes this a favorite healthy twist on comfort food.
Prep Steps
- Essential mise en place: Peel and cube 2 lb squash. Grate 2 cups cheddar and 1 cup Gruyère . Measure flour, milk, and stock. Have panko ready.
- Time saving tips: Roast squash while you grate cheese. Warm milk while pasta boils. Use a food processor for quick purée.
- Safety reminders: Use oven mitts when removing hot trays. Let the blender cool slightly before puréeing. Always watch the broiler.
step-by-step Process
- Preheat oven to 425° F ( 220° C) . Toss squash with oil, salt, and pepper. Roast 25– 35 minutes until edges caramelize.
- Boil pasta in salted water. Cook 1– 2 minutes under package al dente . Reserve ¾ 1 cup pasta water .
- Melt butter, whisk in flour 1– 2 minutes . Slowly add warm milk and stock. Cook until sauce thickens, about 4 6 minutes .
- Off heat, stir in Dijon, nutmeg, salt, pepper. Add cheeses in batches until smooth.
- Fold in 1 1½ cups roasted squash purée. Adjust with pasta water for silky texture.
- Mix pasta and sauce. Transfer to a buttered dish. Top with panko mixed with melted butter.
- Bake at 375° F ( 190° C) for 10– 12 minutes until bubbling. Broil 1– 2 minutes for golden crust. Visual cues: bubbling edges and a deep golden topping.
Pro Tips
- Technique: Grate cheese from a block for smoother melting. Avoid pre-shredded cheese.
- Shortcut: Use an immersion blender to purée squash right in the roasting pan.
- Mistakes to avoid: Don’t overcook pasta. Don’t boil the cheese sauce.
- make-ahead: Assemble, cover, and refrigerate up to 24 hours . Bake straight from cold, add 5– 8 minutes to bake time.
I once forgot to reserve pasta water. Disaster. Now I always save at least ¾ cup . Try this Creamy Roasted Squash Macaroni with broccoli for a tasty twist Butternut Squash Mac And Cheese With Broccoli is a favorite in my house.
Trust me, this Roasted Butternut Squash Mac and Cheese hits all the right notes.
Recipe Notes
Okay, quick note first. Little known fact: butternut squash brings big nutrition. It adds color, sweetness, and vitamin A. This Golden Butternut Squash Mac and Cheese is cozy and smart.
Serving Suggestions
Serve it bubbling and golden. Try a crisp salad. Arugula with lemon works wonders. For veg lovers, toss in steamed broccoli.
Try the Butternut Squash Mac And Cheese With Broccoli version. I love topping it with crispy sage. Bacon bits are naughty but brilliant.
Pair with a fizzy Prosecco or an amber ale. For kids, sparkling apple water is perfect. Think Roasted Butternut Squash Mac and Cheese plated in a shallow bowl.
It looks gourmet.
Storage Tips
Fridge life is generous. Store in airtight container up to 3 days. Freezing works well. Freeze in portions for up to 2 months.
Reheat gently. Oven at 350° F until warm works best. Microwave on medium for 2 3 minutes is fine for single portions.
If sauce seems stiff, stir in a splash of milk.
Variations
Dietary swaps are easy. Use gluten-free pasta for a gluten-free meal. Make it vegetarian by using vegetable stock. Skip bacon, add toasted pepitas.
Seasonal swaps: use roasted pumpkin or sweet potato. Try Creamy Roasted Squash Macaroni with fall spices. Want a stovetop method? Skip baking and torch the panko topping.
Nutrition Basics
Per serving, expect about 520 kcal . Protein roughly 22 g . Fat sits near 24 g , carbs around 56 g .
Fiber about 6 g . Key benefits: squash boosts vitamin A and fiber. Cheese adds calcium and protein. Whole meal still feels indulgent.
Honestly, I once charred a panko topping to a cinder. Lesson learned: watch the broiler. Oh my gosh, the smell when it bubbles is addictive.
Final thought. This is comfort food with a healthy wink. Try the Butternut Squash Pasta Bake twist next time. You’ve got this. Serve, smile, and enjoy.
Frequently Asked Questions
How can I make Butternut Squash Mac and Cheese super creamy and not grainy?
Roast the squash until well caramelized and purée it very smoothly (a blender or pushing through a fine sieve helps) so it blends seamlessly into the béchamel. Warm the milk before adding it to the roux, add cheeses off the heat and stir gently boiling the sauce can make it grainy.
Also grate cheese from a block (not pre-shredded) and loosen any thick sauce with a few tablespoons of reserved hot pasta water for a silky finish.
Can I make this ahead and what’s the best way to store and reheat it?
Yes roast and purée the squash up to 2 3 days ahead, and you can assemble the mac and cheese a day in advance and refrigerate it covered for 2 3 days. To reheat, bake covered at 350°F (175°C) until warmed through (20 30 minutes) or microwave portions with a splash of milk, stirring halfway to restore creaminess.
For freezing, freeze the assembled dish (skip the panko or add it fresh) for up to 2 months; thaw overnight before baking.
What good substitutions or variations work if I don’t have Gruyère or want a lighter version?
If you don’t have Gruyère, fontina or young manchego are great melters with similar nutty notes; increase the sharp cheddar if you prefer a stronger flavor. To lighten it, use 2% milk or a mix of milk and evaporated milk, reduce the cheese slightly, and bulk up the dish with extra puréed squash or steamed veg.
For dairy-free, try a cashew cream plus nutritional yeast and a splash of lemon for tang it won’t be identical but will be deliciously creamy.
How do I get a golden crunchy topping without burning it while the filling bubbles?
Bake the assembled dish at 375°F (190°C) until bubbling, then broil for just 1 2 minutes while watching closely to brown the panko. To avoid over-browning, you can toast the panko in a skillet with the butter first and sprinkle it on after baking, or tent the dish with foil while baking and only remove for the final broil.
Mixing the panko with melted butter and a little Parmesan gives fast, even browning and great flavor.
Is Butternut Squash Mac and Cheese healthy what are the nutrition highlights and how can I make it fitter?
On the recipe as written a generous serving is roughly 500 550 kcal with about 20 25 g protein, moderate fat and around 6 g fiber thanks to the squash and pasta. It’s a nutrient-rich comfort dish (vitamin A from squash, protein from cheese) but can be higher in fat and sodium depending on your cheeses.
To make it lighter, use lower-fat dairy, cut back the cheese a little, use whole-grain or legume pasta for more fiber/protein, and stretch with extra puréed squash or roasted veg.
Note the dish contains dairy and gluten (use lactose-free dairy and certified gluten-free pasta to accommodate those needs).
Golden Butternut Squash Mac And Cheese Cheddar G
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 520 calories |
|---|---|
| Protein | 22 g |
| Fat | 24 g |
| Carbs | 56 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 550 mg |
