Creamy Butternut Squash Mac and Cheese Recipe
This Creamy Butternut Squash Mac and Cheese recipe offers a healthy twist on the classic favorite by using butternut squash and Greek yogurt to create a velvety cheese sauce. It’s a comforting baked pasta dish that combines tender pasta shells, optional kale for added greens, and a rich blend of shredded cheese, topped with crispy breadcrumbs and fresh thyme for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash Sauce
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium)
- 1 and 1/4 cups (300ml) milk
- 3 cloves garlic, minced
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Small pinch ground nutmeg
Pasta and Toppings
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar preferred)
- Optional topping: 1/3 cup (30g) breadcrumbs
- Optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- Simmer the Squash: Combine the peeled and cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring it to a boil, then reduce heat to medium-low and simmer for 20 minutes until the squash is very tender, checking softness by piercing with a fork. Set aside once done.
- Preheat Oven: While the squash simmers, preheat your oven to 375°F (191°C).
- Cook Pasta and Kale: Boil enough water per package directions and cook the pasta until just al dente. If using kale, add it during the last 1–2 minutes of boiling. If not using kale, cook pasta 1–2 minutes beyond al dente for extra tenderness. Drain pasta and kale and set aside.
- Blend the Sauce: Transfer the warm butternut squash mixture with all liquid into a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Pour the sauce into a large bowl and stir in the shredded cheese until combined. Cheese may not fully melt—this is expected. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce: Add the drained pasta and kale to the cheese sauce and stir well. Although the sauce appears liquidy, the pasta will absorb it.
- Prepare for Baking: Pour the combined mixture into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3–4 quart baking dish. Sprinkle optional breadcrumbs and additional cheese on top if desired.
- Bake Covered and Uncovered: Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes until the edges are bubbly and the topping is lightly browned.
- Serve and Garnish: Remove from oven and serve immediately. Garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper as desired.
- Store Leftovers: Cover and refrigerate any leftovers for up to 5 days.
Notes
- Using low sodium broth helps control salt levels.
- Kale is optional but adds a nutritious green element.
- Any pasta shape can be used; shells hold sauce well.
- Gruyère or sharp white cheddar cheeses give the best flavor.
- Breadcrumb topping adds a pleasant crunch but can be omitted for gluten-free.
- Adjust seasoning after blending the sauce to taste.
- Leftovers keep well refrigerated up to 5 days.
Keywords: butternut squash mac and cheese, healthy mac and cheese, baked mac and cheese, vegetarian pasta recipes, comfort food
