Introduction
Looking for a cozy twist on a classic comfort food? This Butternut Squash Mac and Cheese is the ultimate autumn-inspired upgrade! Blending the natural sweetness of butternut squash with creamy cheddar and tangy goat cheese, this dish delivers a rich, velvety texture that’s perfect for cooler nights. Plus, it sneaks in a hidden veggie, making it both indulgent and a little nutritious!
Why You’ll Love This Recipe
You’ll absolutely adore this Butternut Squash Mac and Cheese for its luscious creaminess and subtle sweetness. Furthermore, it comes together in just 30 minutes, making it ideal for busy weeknights. Additionally, the clever addition of goat cheese brings an unexpected tang that elevates the dish far beyond ordinary mac and cheese.
Recipe Origins
Mac and cheese has long been a staple in American kitchens, loved for its simplicity and comforting flavor. This version, infused with butternut squash, finds its roots in the seasonal cooking trends of North America where autumn harvests inspire hearty, vegetable-forward meals. The pairing of squash with cheese draws from rustic European influences, combining to create a wholesome, modern classic.
Nutrition Information
Calories: 881
Fat: 39g
Carbohydrates: 102g
Protein: 32g
Sodium: 880mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 25 min
Total Time: 30 min
Servings: 4–6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For reheating, gently warm on the stovetop over low heat, adding a splash of milk or reserved pasta water to refresh the sauce. Alternatively, microwave individual portions, stirring midway for even heating.
Serving Suggestions
Complement this dish with a vibrant Brussels sprouts salad or a roasted beet and goat cheese salad for a perfect contrast. Additionally, sautéed mushrooms or garlic roasted vegetables pair beautifully with the sweet and savory notes of the mac and cheese. For a main course, serve alongside baked pork chops or roasted chicken.
Common Mistakes
Skipping the squash softening: Ensure the squash is fully tender before blending to achieve a smooth sauce.
Not reserving pasta water: This water is key to adjusting the sauce consistency later.
Using pre-shredded cheese: Always opt for freshly shredded cheese for the smoothest melt.
Overcooking the pasta: Slightly undercooking allows the pasta to absorb sauce without becoming mushy.
Forgetting to cool the sauce slightly: Cooling helps thicken the sauce perfectly before serving.
Recipe Variations
Vegan Version: Replace butter with vegan butter, milk with plant-based milk, and cheeses with vegan alternatives.
Gluten-Free Version: Use gluten-free pasta and a gluten-free all-purpose flour blend for the roux.
Low-Carb Version: Substitute traditional pasta with steamed cauliflower florets or zucchini noodles.
Frequently Asked Questions
Can I use fresh butternut squash instead of frozen?
Absolutely! Just peel, cube, and boil or roast fresh squash before proceeding with the recipe.
What can I substitute for goat cheese?
You can use cream cheese or additional cheddar if you prefer a more traditional flavor profile.
Can I make this dish ahead of time?
Yes! Prepare the sauce and pasta separately, then combine and reheat gently before serving for the best texture.
Ingredients
- 4 cups frozen butternut squash cubes
- 4 tablespoons butter
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon garlic powder
- Pinch cayenne pepper
- 1 teaspoon chopped fresh thyme
- 4 ounces shredded cheddar cheese
- 4 ounces goat cheese
- 1 pound large shells or other short pasta
Instructions
1- Bring a large pot of salted water to a boil over high heat.
2- In a large skillet over medium-high heat, combine the squash and ¼ cup of water. Cover and cook until the squash softens, about 5 to 7 minutes. Uncover and continue stirring until the water evaporates, around 2 to 3 minutes.
3- Add the butter, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until the butter melts completely.
4- Sprinkle the flour over the mixture and stir to incorporate, cooking for another 2 to 3 minutes until the flour is slightly toasted.
5- Gradually pour in the milk while stirring constantly to prevent lumps. Add the garlic powder, cayenne pepper, and thyme. Bring the mixture to a gentle simmer.
6- Stir in the cheddar and goat cheese until fully melted and smooth. Remove from heat and let cool slightly.
7- Meanwhile, cook the pasta until 3 minutes shy of the package instructions. Drain, reserving ½ cup of pasta water, and return the pasta to the pot.
8- Transfer the squash mixture to a blender and puree until smooth. Work in batches if necessary.
9- Add the puréed sauce to the pasta, stirring well to coat evenly. Let cool for 5 minutes to allow the sauce to thicken. Add splashes of reserved pasta water if needed to adjust the consistency.
10- Serve hot and enjoy this cozy, cheesy goodness!
