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If you’re looking for a dish that brings together creamy, cheesy indulgence with a touch of healthy sophistication, Butternut Squash Mac and Cheese is exactly what you need. This recipe combines classic comfort with nutritious ingredients, creating a meal that satisfies your cravings without the guilt. Plus, the olive oil spray and whole wheat pasta elevate the dish, making it lighter while maintaining all the cheesy goodness you love. Let’s dive in!
Why You’ll Love Butternut Squash Mac and Cheese
Picture this: tender pasta coated in a luscious cheese sauce that’s enriched with velvety butternut squash. It’s not just a feast for your taste buds—it’s also a healthier alternative to traditional mac and cheese. By swapping heavy cream for skim milk and incorporating nutrient-rich butternut squash, you’re getting the best of both worlds.
Whether you’re cooking for a family dinner, hosting friends, or simply treating yourself, this dish is versatile, crowd-pleasing, and downright delicious.
Ingredients You’ll Need
Here’s a breakdown of everything you need to make this irresistible dish. These ingredients are easy to find and come together beautifully:
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Ingredient | Quantity |
---|---|
Olive oil spray | As needed |
Kosher salt | To taste |
Butternut squash, cubed | 1 pound |
Whole wheat elbow pasta | 10 ounces |
Low sodium vegetable broth | 1 ½ cups, divided |
Onion powder | ½ teaspoon |
Garlic powder | ½ teaspoon |
Panko breadcrumbs | ¼ cup |
Parmesan cheese, grated | 2 tablespoons |
Unsalted butter | 1 tablespoon |
Shallot, minced | 1 medium |
All-purpose flour | ¼ cup |
Skim milk | 2 cups |
Gruyere cheese, shredded | ½ cup |
Cheddar cheese, shredded | ½ cup |
Chopped chives (optional) | For garnish |
Nutritional Benefits of Butternut Squash
Butternut squash isn’t just delicious—it’s packed with vitamins and minerals. Here’s why it’s a star ingredient:
- Rich in Vitamin A: Supports eye health and immune function.
- High in Fiber: Promotes digestion and keeps you feeling full.
- Low in Calories: A great option for maintaining a balanced diet.
Step-by-Step Instructions for the Perfect Dish
1. Prepare Your Baking Dish
Preheat your oven to 375°F. Spray a 9” x 11” glass baking dish with olive oil spray and set it aside. This ensures your mac and cheese doesn’t stick while baking.
2. Cook the Butternut Squash
Bring a large pot of salted water to a boil. Add the cubed butternut squash and let it cook for 5-6 minutes, or until fork-tender. Transfer the cooked squash to a blender using a slotted spoon.
3. Cook the Pasta
In the same pot, add the whole wheat elbow pasta and cook it according to the package directions. Drain the pasta and return it to the pot.
4. Make the Butternut Squash Puree
Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon of kosher salt, and a pinch of black pepper to the blender with the squash. Blend until the mixture is smooth and creamy.
5. Prepare the Breadcrumb Topping
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon salt, and a dash of black pepper. Set aside.
6. Cook the Cheese Sauce
Melt the unsalted butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
7. Combine Liquids and Thicken
Gradually add the remaining 1 cup of vegetable broth and 2 cups of skim milk to the saucepan, whisking constantly to avoid lumps. Bring the sauce to a gentle boil, then reduce the heat to medium-low and cook for 5 minutes, whisking frequently.
8. Incorporate the Cheese and Squash
Remove the saucepan from heat. Whisk in the shredded Gruyere cheese, shredded cheddar cheese, and the pureed butternut squash. Season with 1 ½ teaspoons of salt and a dash of pepper.
9. Assemble the Dish
Pour the cheese sauce over the cooked pasta and gently mix until all the noodles are coated. Transfer the mixture to your prepared baking dish.
10. Add the Topping and Bake
Sprinkle the breadcrumb mixture evenly over the top of the pasta. Bake the dish for 25 minutes.
11. Broil for Extra Crispness
Switch your oven to high broil and cook for an additional 2-3 minutes, or until the breadcrumbs are golden brown.
12. Garnish and Serve
Remove the dish from the oven, let it cool slightly, and sprinkle with chopped chives if desired. Serve warm and enjoy!
Tips for Success
- Choose Fresh Ingredients: The quality of your butternut squash and cheeses will make a big difference.
- Blend Thoroughly: For a creamy sauce, ensure the squash is blended to a smooth consistency.
- Watch the Broil: Keep an eye on the breadcrumbs during broiling to prevent burning.
Frequently Asked Questions
1. Can I Use Regular Pasta Instead of Whole Wheat?
Absolutely! Regular pasta works perfectly, though whole wheat adds extra fiber and nutrients.
2. Can I Make This Dish Ahead of Time?
Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Add the breadcrumb topping just before baking.
3. What Other Cheeses Can I Use?
Feel free to experiment! Fontina, mozzarella, or even a sharp white cheddar are excellent options.
4. Is There a Dairy-Free Alternative?
For a dairy-free version, use plant-based milk, vegan butter, and dairy-free cheeses.
5. How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
6. Can I Freeze This Dish?
Yes, you can freeze it before or after baking. If freezing before baking, add the breadcrumbs right before reheating.
Final Thoughts
Butternut Squash Mac and Cheese is more than just a meal—it’s an experience. Its creamy texture and cheesy flavor will make it a new favorite in your kitchen. Whether you’re looking for a cozy dinner option or a nutritious twist on a classic dish, this recipe delivers every time.
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So, what are you waiting for? Gather your ingredients, preheat that oven, and treat yourself to the ultimate comfort food that’s as healthy as it is delicious.
PrintVegan Butternut Mac and Cheese
- Total Time: 55 minutes
- Yield: 6 servings
Description
This Butternut Squash Mac and Cheese combines creamy butternut squash, two kinds of cheese, and tender whole wheat pasta for a healthier twist on a comforting classic. Topped with crispy breadcrumbs and baked to golden perfection, it’s the ultimate cozy meal that’s as nutritious as it is delicious.
Ingredients
- Olive oil spray
- Kosher salt
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- 1 ½ cups low-sodium vegetable broth, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded cheddar cheese
- Black pepper, to taste
- Chopped chives (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Spray a 9” x 11” glass baking dish with olive oil spray and set aside.
- Bring a large pot of salted water to a boil. Add cubed butternut squash and cook for 5-6 minutes, until fork-tender. Using a slotted spoon, transfer the squash to a blender.
- In the same pot, add the whole wheat elbow pasta and cook according to package instructions. Drain and return to the pot.
- Add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and a dash of black pepper to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, ¼ teaspoon salt, and a pinch of pepper. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
- Gradually whisk in the remaining 1 cup vegetable broth and skim milk. Bring the mixture to a boil, then reduce the heat to medium-low and cook for 5 minutes, whisking frequently.
- Remove the saucepan from heat. Whisk in the shredded Gruyere, cheddar, and the pureed squash. Season with 1 ½ teaspoons salt and black pepper to taste.
- Pour the cheese sauce over the pasta and stir gently to combine. Transfer the mixture to the prepared baking dish.
- Sprinkle the breadcrumb mixture evenly over the top. Bake for 25 minutes.
- Switch the oven to high broil and cook for an additional 2-3 minutes, or until the breadcrumbs are golden brown.
- Garnish with chopped chives if desired. Serve warm and enjoy!
Notes
-
- For an even creamier sauce, you can substitute some of the skim milk with half-and-half.
- Feel free to use regular elbow pasta if whole wheat isn’t available.
- If you don’t have Gruyere cheese, substitute with fontina or mozzarella for a similar melty texture.
- This dish can be made ahead and baked just before serving. Simply refrigerate the assembled dish and add breadcrumbs just before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American