This doesn’t taste like traditional mac and cheese, it’s creamy and with lots of sweet winter squash flavor. In this recipe, roasted butternut squash is tossed with pasta and a cheesy sauce. It’s all topped with breadcrumbs and baked to golden perfection in the oven.
A Squash Fave
This cozy squash dish is so good because it still has the creamy and cheesy texture of mac and cheese with a totally different flavor. Because of the butternut squash, this recipe has more nutrition than the typical mac and cheese. Also, the butternut is oven-roasted, giving this pasta dish an extra boost of yum. Better than Trader Jo’s Butternut Squash Mac and Cheese, everything tastes better made at home!
Ingredients
SQUASH: Butternut squash is very similar in color and taste to a sweet potato. The best squash to buy is one that is heavy for its size. It should also be free of blemishes. If you can find cubed butternut squash (or even canned) that will work just fine in this recipe. CHEESE SAUCE: The base for this cheese sauce is a roux, but with added cheese to give it that thick and extra cheesy taste! Gruyere is a mild swiss cheese and pairs well with butternut squash.
How to Prep Butternut Squash
How to Make Butternut Mac and Cheese
Storing Leftovers
Any leftovers will keep in an air-tight container in the refrigerator for 3-5 days. Mac and cheese also freezes very well. It can be frozen in individual portions to be taken out for lunches or quick on-the-go dinners for 1 or 2 people.
More Mac & Cheese to Try!
Homemade Mac and Cheese Casserole – a reader favorite Extra Creamy Lobster Mac and Cheese – so rich & creamy Buffalo Chicken Mac and Cheese – extra cheesy with a kick Baked Jalapeño Mac & Cheese – the ultimate comfort food Stovetop Mac and Cheese – ready in 20 minutes
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