Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.

From the recipe collection of Tara Ippolito

This butternut squash macaroni and cheese is the ultimate cool weather comfort food. It’s rich, creamy, and silky smooth with a hint of natural sweetness from the roasted squash. It really deepens the flavor while keeping the sauce incredibly velvety without feeling heavy. Every bite is cheesy, cozy, and downright addictive, making it a recipe people will crave every fall and winter season.

My version takes everything you love about the classic and upgrades it with rich flavor, creamy texture, and simple ingredients that anyone can make. The sauce is silky and perfectly cheesy without feeling heavy, and the squash blends in so smoothly that even picky eaters won’t notice. It’s the kind of cozy, homemade dish that feels gourmet but easily comes together in no time.

Can Frozen Butternut Squash Be Used?

Yes, frozen, fresh or even butternut squash puree can be used. If you’re using frozen butternut squash, just be sure to de thaw it before placing it onto a baking sheet. Drizzle it with a little olive oil and lightly season with salt and pepper. It will be ready in about 20-30 minutes.

Recipe Tips

Butternut Squash- Be sure to really mash that squash up into a smooth puree so that it will easily incorporate into the sauce.
Cheese- Make sure to hand shred your cheese off the block and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
Oven Placement- Place the baking dish into the center rack of the oven. That way, the heat will get all around the baking dish and it will cook evenly.

Ingredients

Butternut Squash- When it’s roasted, the natural sugars caramelize, giving the sauce a rich, nutty sweetness that balances beautifully with sharp and salty cheese.
Olive Oil- Any brand is ok to use.
Heavy Cream- The extra fat helps the cheese melt without getting grainy.
Milk- Lightens the sauce just a little so that it doesn’t become too thick.
Cheddar Cheese- Adds a sharp, tangy richness that balances the sweetness of the squash perfectly.
Breadcrumbs- Seasoned or panko breadcrumbs are both ok to use here. Choose your favorite.
Butter- Adds lot of richness to the sauce.
Sour Cream- Adds a creamy, velvety texture. You can also substitute Greek yogurt if you’d like.
Pasta- I realize that I’m calling this macaroni and cheese but there’s no macaroni being used here. Oops! I prefer mezi rigatoni but choose whatever small pasta that you’d like.
Seasonings- Salt, pepper, paprika, garlic powder, onion powder and nutmeg all come together to perfectly favor this dish.
Parsley- An optional garnish that adds just a little pop of color.

How To Make It

Preheat the oven to 425°

First, slice the squash (vertically) and scoop out the seeds. Rub each half with olive oil, lightly season it with salt and pepper and place it skin side up on a parchment paper lined baking sheet. Roast it for about 45 minutes or until it’s soft. Let it cool for about 10 minutes before scooping the filling out and mashing it into a smooth puree.

Next, in a large skillet over medium heat, melt the butter and add 1 cup of the butternut squash purée. Season it with salt, pepper, garlic powder, onion powder, paprika and a touch of nutmeg. Stir it all together, then slowly whisk in the cream and milk. Lower the heat and let it simmer for about 2 minutes.

Then, slowly whisk the shredded cheese until it’s fully melted into the sauce. Turn off heat and stir in the cooked pasta and sour cream.

Turn the oven temperature to down to 350°.

Next, add the pasta to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Evenly sprinkle the breadcrumbs on top and place it into the center rack of the oven for about 20 minutes, or until the breadcrumbs are golden and toasted. Let it rest for about 5 minutes, garnish with parsley (optional) serve warm and enjoy!

Storage

Let it cool completely then place it into an air tight container. It will last for up to three days. This freezes well, too! Just place it into a freezer safe air tight container and it will last for up to three months.