Satisfy your fall cravings with this deliciously creamy Butternut Squash Mac & Cheese. Made with fresh butternut squash, sharp white cheddar, creamy gouda, and rigatoni pasta, it truly is the ultimate fall comfort food!
Let’s face it. Fall means time for comfort food. As much as I try to deny it… and stay on the light and healthy path… the truth is that fall weather makes me crave all things hearty.
This fall, in particular? I’ve been craving pasta. So when my daughter mentioned the idea of making a copycat Trader Joe’s Butternut Squash Mac and Cheese, I was all in. Because the only thing better than mac & cheese is fancy mac & cheese. And this recipe definitely fits the bill.
I started with fresh roasted butternut squash, onion, garlic, and a few simple seasonings. I added a combination of sharp white cheddar and creamy gouda and garnished it with fresh sage. And the end result is nothing short of perfection.
This Butternut Squash Mac and Cheese is one of those dishes that’s perfect for busy weeknights and equally perfect as part of your Thanksgiving dinner menu. Or better yet… both!
what you’ll need for this recipe
- Pasta – I used 1 pound dried rigatoni, but you can use any shape you prefer.
- Butternut squash – I always opt or fresh butternut squash when it’s in season. I used 1 large butternut squash, about 4 cups roasted. (*See below for roasting instructions)
- Butter – I used 2 Tablespoons salted butter for sautéing the onion. Use unsalted butter if desired.
- Onion – I added 1 chopped sweet (vidalia) onion to the sauce for delicious flavor. Since it will eventually be puréed, any size chop works fine.
- Garlic – I added 2 cloves minced garlic along with the onion.
- Spices – I used a simple combination of 1/2 teaspoon thyme, 1/2 teaspoon nutmeg, and a pinch of cayenne (about 1/4 teaspoon or to taste.)
- Chicken broth – I used 1 1/2 cups chicken broth in the cheese sauce.
- Milk – I also used 1 1/2 cups whole milk.
- Cheese – I used equal parts (1 1/2 cup each) shredded gouda and shredded sharp white cheddar cheese.
how to make butternut squash mac & cheese
Prep the squash. Roast the butternut squash using one of the two methods outlined below. I definitely suggest roasting instead of boiling or steaming, since roasting lends so much more flavor than the other cooking methods.
Sauté the onion & garlic. While the squash is roasting, melt the butter in a large stock pot over medium heat. Add the chopped onion and sauté 1 minute, then add the minced garlic and continue sautéing until the onion is translucent. Add the roasted squash and spices; cook for 3-5 minutes. Remove from heat.
Boil the noodles. Boil the noodles according to package instructions, until al dente.
Make the sauce. While the noodles are boiling, add the squash mixture, chicken broth, and milk to a high power blender or food processor. Blend on high speed 1-2 minutes, until smooth and creamy. Transfer the squash purée back to the stock pot; heat over medium until warmed through. Add the shredded cheese and stir until completely melted.
Combine. Add the drained noodles to the cheese sauce; stir to combine. Garnish with fresh sage and shredded Parmesan cheese.
how to roast butternut squash
*For both methods, I find it easiest to cut into butternut squash once it’s been softened a bit. To soften squash, poke it several times with a fork and place in a 400° oven for 10-15 minutes OR a microwave on high for 5 minutes. Once squash is softened and cooled, cut off the stem and slice it lengthwise down the center.
Method 1: Peel each half using a vegetable peeler or knife, then use a large spoon to scoop out seeds and pulp. Cut into cubes, place on a rimmed baking sheet and drizzle with olive oil. Roast at 400° for 20-30 minutes or until fork tender.
Method 2: Use a large spoon to scoop out seeds and pulp. Drizzle each half with olive oil, then roast skin side down at 400° for 45 minutes or until fork tender.
Recipe Variations
- Use any shape of noodle you prefer for mac and cheese
- Substitute 2 diced shallots for the sweet onion
- Use frozen butternut squash in place of fresh
- Use any combination of cheese (cheddar, gruyere, smoked gouda, fontina would all work well)
- Add additional spices, such as garlic powder, onion powder, smoked paprika, rosemary, or dried sage
- Substitute half & half for the whole milk (this will result in an even creamier mac & cheese)
- Add any of your favorite fresh herbs
Make-Ahead Tips
Save time on last minute prep with these easy make-ahead tips! My biggest time saving tip is to roast the squash in advance. This can be done up to 4 days in advance and is a HUGE help for busy weeknight dinner prep. You can even make the sauce puree by blending the cooked squash, onions, garlic & seasonings with the broth and milk. This puree can be made up to 2 days in advance. Finally, you can boil the noodles in advance, toss them in a little olive oil, and store them in an airtight container in the fridge for up to 1 day in advance.
More Delicious Butternut Squash Recipes
Looking for more ways to enjoy butternut squash? These are some of our favorites!
Butternut Squash Mac & Cheese
Ingredients
- 1 butternut squash large, about 4 cups cubed
- 2 Tablespoons salted butter
- 1 vidalia onion chopped
- 2 cloves garlic minced
- 1 1/2 cups chicken broth
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- pinch cayenne pepper
- 16 ounces dried pasta I used rigatoni
- 1 1/2 cups white cheddar cheese shredded
- 1 1/2 cups gouda cheese shredded
- 2 Tablespoons fresh sage minced
- 1/4 cup parmesan cheese shredded
Instructions
- Roast the squash. To roast: cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and place skin side down on a rimmed baking sheet. Bake at 400° for 45 minutes or until fork tender. Use a large spoon to scoop out the flesh.
- While the squash is roasting, melt butter in a large stock pot over medium heat. Add the chopped onion and sauté 1 minute. Add the minced garlic and continue sautéing until the onion is translucent.
- Add the roasted squash and spices; cook for 3-5 minutes. Remove from heat.
- Boil the noodles according to package instructions, until al dente.
- While the noodles are boiling, add the squash mixture, chicken broth, and milk to a high power blender or food processor. Blend on high speed 1-2 minutes, until smooth and creamy.
- Transfer the squash purée back to the stock pot; heat over medium until warmed through. Add the shredded cheese and stir until completely melted.
- Add the drained noodles to the cheese sauce; stir to combine. Garnish with fresh sage and shredded parmesan cheese.
Notes
How to Roast Butternut Squash
*For both methods, I find it easiest to cut into butternut squash once it’s been softened a bit. To soften squash, poke it several times with a fork and place in a 400° oven for 10-15 minutes OR a microwave on high for 5 minutes. Once squash is softened and cooled, cut off the stem and slice it lengthwise down the center. Method 1: Peel each half using a vegetable peeler or knife, then use a large spoon to scoop out seeds and pulp. Cut into cubes, place on a rimmed baking sheet and drizzle with olive oil. Roast at 400° for 20-30 minutes or until fork tender. Method 2: Use a large spoon to scoop out seeds and pulp. Drizzle each half with olive oil, then roast skin side down at 400° for 45 minutes or until fork tender.Recipe Variations
- Use any shape of noodle you prefer for mac & cheese
- Substitute 2 diced shallots for the sweet onion
- Use frozen butternut squash in place of fresh
- Use any combination of cheese (cheddar, gruyere, smoked gouda, fontina would all work well)
- Add additional spices, such as garlic powder, onion powder, smoked paprika, rosemary, or dried sage
- Substitute half & half for the whole milk (this will result in an even creamier mac & cheese)
- Add any of your favorite fresh herbs
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