Creamy Stovetop Butternut Squash Mac and Cheese: Your Ultimate Comfort Food Recipe
Embrace the cozy flavors of fall and winter with this incredibly creamy and comforting Butternut Squash Macaroni and Cheese. This healthy twist on a classic favorite is entirely made on the stovetop, promising a rich, velvety sauce infused with the subtle sweetness of butternut squash, all without needing to turn on your oven. It’s the perfect dish for a satisfying family dinner or a delightful addition to your holiday spread.
As the leaves change and the air grows crisp, butternut squash becomes a culinary star, offering its vibrant color and earthy sweetness to a myriad of seasonal recipes. If you adore the simplicity and deliciousness of this stovetop mac and cheese, be sure to explore our other butternut squash creations, such as our enticing Butternut Squash Risotto with Bacon and Fried Sage, our hearty Butternut Squash Turkey Chili, and our velvety Roasted Butternut Squash Soup. These dishes celebrate the versatility of this beloved squash, bringing warmth and flavor to your table.
This one-pot butternut squash mac and cheese is an ideal meal for winding down on a Friday night, offering a wholesome and satisfying experience that can easily be enjoyed throughout the weekend. Its quick preparation and delicious leftovers make it a staple for busy schedules and relaxed evenings alike.
Planning for guests or a festive holiday dinner? This easy butternut squash macaroni and cheese recipe is a fantastic choice for feeding a crowd. Its straightforward method ensures you can prepare a delicious, impressive dish without stress. Simply whip up a refreshing side salad ahead of time, and your meal is complete. Alternatively, consider serving this gourmet mac and cheese as a unique and flavorful side dish for your Thanksgiving feast, adding a touch of elegance and nutrition to the traditional menu.
Why You’ll Love This Butternut Squash Mac and Cheese Recipe
This isn’t just any mac and cheese; it’s a comforting classic reimagined with a healthier twist. By incorporating butternut squash, we elevate the nutritional profile of this beloved dish without compromising on taste or texture. Butternut squash is a powerhouse of essential vitamins and fiber, making each serving a surprisingly wholesome meal. It’s rich in Vitamin A, Vitamin C, and potassium, contributing to a truly feel-good eating experience that satisfies both your cravings and your health goals.
One of the best aspects of this recipe is its sheer simplicity and convenience. Everything comes together in a single pot on your stovetop – no need for baking or extensive cleanup. This stovetop method ensures a consistently creamy sauce every time, making it an excellent choice for busy weeknights or when you simply want to enjoy a delicious, homemade meal without the fuss. The process begins with creating an incredibly easy, smooth butternut squash puree, forming the luscious foundation of our cheesy sauce. This recipe truly embodies comfort food made easy and healthy!
Essential Ingredients for Butternut Squash Mac and Cheese
Crafting the perfect butternut squash mac and cheese starts with selecting the right ingredients. We’ve divided the list into two main components: the vibrant butternut squash puree and the rich, cheesy macaroni. Each ingredient plays a crucial role in achieving that desirable creamy texture and deep, comforting flavor.
For the Butternut Squash Puree:
- 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes – *or* 1 (15-ounce) bag frozen cubed butternut squash (no need to thaw)
- 1 1/2 cups water
- 1 1/2 tablespoons finely chopped fresh sage – *or* 1 teaspoon dried sage
- 1 1/2 tablespoons fresh thyme sprigs – *or* 1 teaspoon dried thyme
- 1 cup vegetable broth – *or* chicken broth for a richer flavor
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
For the Creamy Macaroni and Cheese:
- 1 tablespoon ghee – *or* unsalted butter for a classic flavor
- 1 tablespoon tapioca starch – *alternatively*, use arrowroot powder, cornstarch, or all-purpose flour for thickening
- 3 cloves garlic, minced finely
- 1 1/2 cups almond milk – *any* milk variety (dairy or non-dairy) works well here
- 1 tablespoon Dijon mustard – crucial for adding a subtle tang and depth of flavor
- 1 lb macaroni of choice, cooked according to package directions to *al dente* – consider rigatoni or penne pasta for different textures
- 1 1/2 cups freshly grated sharp cheddar cheese – approximately 6 ounces, provides the signature cheesy flavor
- 1/4 cup finely grated Parmesan cheese – plus extra for an optional garnish
A note on cheese: For the ultimate creamy and smooth sauce, we highly recommend using a block of sharp cheddar cheese and grating it yourself with a box grater. Pre-shredded cheeses often contain anti-caking agents and preservatives that can prevent them from melting as smoothly, resulting in a slightly grainy texture. Freshly grated cheese melts beautifully, creating a silky, luxurious sauce.
Pasta perfection: Remember that your pasta will continue to cook slightly once it’s added to the hot butternut squash and cheese sauce. To prevent it from becoming mushy, ensure you cook your macaroni (or chosen pasta shape) to a firm al dente stage. This means it should still have a slight bite to it when you drain it.
Crafting the Perfect Butternut Squash Puree
The star of this dish is undoubtedly the silky-smooth butternut squash puree, which seamlessly blends into our Parmesan and Cheddar cheese sauce. It’s an ingenious way to incorporate more vegetables into your diet without even realizing it, adding natural sweetness and an incredible depth of flavor to your mac and cheese.
You have the flexibility to use either fresh or frozen butternut squash for this recipe. If fresh squash is in season, take the time to peel, seed, and cube it. However, if you’re short on time or fresh squash isn’t readily available, a bag of frozen cubed butternut squash works just as wonderfully – I’ve personally made this dish both ways, and it’s consistently delicious. The preparation for both options is simple: once softened, the squash is blended with vegetable broth and aromatic spices like sage and thyme until it reaches a creamy, velvety consistency. This versatile puree then forms the healthy and flavorful base that will transform your macaroni and cheese.
For those days when you’re truly pressed for time, a fantastic tip is to prepare the butternut squash puree in advance. You can make it a day or two ahead and store it in the refrigerator. When you’re ready to make your mac and cheese, simply warm the puree slightly before stirring it into the sauce. This foresight can significantly cut down on your cooking time on the day of serving, making this dish even more convenient.
A Note on Vegetarian Options
While there are many innovative ways to create a completely vegan butternut squash mac and cheese, this particular recipe calls for traditional Cheddar and Parmesan cheeses, making it a rich, dairy-filled delight. Therefore, it is not vegan-friendly.
However, if you’re aiming to keep this dish vegetarian, it’s very easy to do! Simply ensure you use vegetable broth instead of chicken broth for preparing the butternut squash puree. All other ingredients are naturally vegetarian, allowing you to enjoy this flavorful and comforting meal.
Essential Tools for Butternut Squash Mac and Cheese
To make this creamy butternut squash mac and cheese, you’ll need a few basic kitchen tools:
- Large saucepan or stockpot: Essential for simmering the squash and then combining all the mac and cheese ingredients.
- Chef’s knife: For peeling and dicing fresh butternut squash.
- Cutting board: To safely prepare your ingredients.
- Blender: Key for achieving a smooth, lump-free butternut squash puree.
- Cheese grater: For grating fresh cheddar and Parmesan cheese for the best melt.
- Whisk: To ensure your sauce is smooth and free of lumps.
- Colander: For draining your cooked macaroni pasta.
Storage and Reheating Tips
This Butternut Squash Mac and Cheese is so delicious, you might not have many leftovers! But if you do, it stores and reheats wonderfully, making it perfect for meal prep or enjoying throughout the week.
- To Store: Allow any leftover Butternut Squash Mac + Cheese to cool completely before transferring it to an airtight storage container. It can be safely refrigerated for up to 4 days. This ensures its freshness and prevents bacterial growth.
- To Reheat: For best results, gently warm leftovers on the stovetop in a saucepan over medium-low heat, stirring occasionally. If the sauce seems a bit thick, you can add a splash of milk or vegetable broth to loosen it up and restore its creamy consistency. Alternatively, you can reheat individual portions in the microwave, stirring halfway through, until heated through.
- To Freeze: This mac and cheese freezes surprisingly well! Transfer cooled mac and cheese to an airtight, freezer-safe storage container. It can be frozen for up to 3 months. To enjoy, let it thaw overnight in the refrigerator before reheating it using the stovetop or microwave method outlined above.
Butternut Squash Macaroni and Cheese
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Ingredients
Butternut Squash Puree
- 1 large butternut squash peeled, seeded, and cut into 1/2 inch cubes – or 1 (15-ounce bag) frozen cubed butternut squash (do not thaw)
- 1 1/2 cups water
- 1 1/2 tablespoons finely chopped sage – can also use dried spice
- 1 1/2 tablespoons fresh thyme sprigs – can also use dried spice
- 1 cup vegetable broth – or chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon pepper
Butternut Squash Macaroni and Cheese
- 1 tablespoon ghee – or butter
- 1 tablespoon tapioca starch – can also use arrowroot, cornstarch or flour
- 3 cloves garlic, minced
- 1 1/2 cups almond milk – any milk is fine
- 1 tablespoon Dijon mustard
- 1 lb macaroni of choice, cooked to package directions – can also use rigatoni or penne pasta
- 1 1/2 cups grated sharp cheddar cheese – about 6 ounces
- 1/4 cup finely grated Parmesan cheese – plus more for garnish
Instructions
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To a large pot, combine the cubed butternut squash (whether fresh or frozen) with 1 1/2 cups of water. Bring to a simmer over medium heat and cook until the squash is very tender. This will typically take about 10 minutes for frozen squash and closer to 15 minutes for fresh squash. Be careful not to overcook. Once tender, turn off the heat and carefully transfer the cooked squash to a blender.
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In the blender, add the tender butternut squash, fresh or dried sage, fresh or dried thyme, vegetable broth, Kosher salt, and black pepper. Blend until the mixture is completely smooth and creamy. Set this butternut squash puree aside. In the meantime, cook your chosen macaroni or pasta according to the package directions, ensuring it remains al dente (still firm to the bite). Cooking the pasta al dente is crucial as it will continue to cook when added to the hot sauce, preventing it from becoming overcooked and mushy.
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Using the same pot you used to simmer the squash (no need to clean it!), melt the ghee or butter over medium heat. Add the minced garlic and cook, stirring frequently, until it becomes fragrant, which should take approximately 2-3 minutes. Next, whisk in the tapioca starch (or alternative thickener) and cook for about 1 minute, until lightly browned and fragrant. Gradually pour in the almond milk, followed by the prepared butternut squash puree and Dijon mustard, whisking continuously to ensure a smooth mixture. Bring the sauce to a gentle boil, then reduce the heat to a simmer. Stir occasionally as it simmers for about 3-4 minutes, allowing the sauce to thicken slightly.
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Finally, add the cooked elbow macaroni (or chosen pasta), grated sharp cheddar cheese, and finely grated Parmesan cheese to the pot with the sauce. Stir everything together thoroughly until the pasta is evenly coated and both cheeses are fully melted into a rich, velvety sauce. Taste and adjust seasoning if necessary. Serve immediately, topped with additional Parmesan cheese and a sprinkle of fresh herbs if desired, for a truly comforting and healthy meal.
Notes
- To Store: Refrigerate leftover Butternut Squash Mac + Cheese in an airtight storage container for up to 4 days.
- To Reheat: Warm leftovers on the stovetop in a saucepan over medium-low heat or in the microwave. Add a splash of milk or broth if needed to restore creaminess.
- To Freeze: Freeze mac and cheese in an airtight freezer-safe storage container for up to 3 months. For best results, allow it to thaw overnight in the refrigerator before reheating.