This Butternut Squash Mac and Cheese uses just a few simple ingredients and doesn’t need any baking—just boil the pasta and stir in a velvety, cheesy squash sauce for an easy taste of autumn comfort.
We love classic mac and cheese and enjoy experimenting with new variations to keep it interesting.
Butternut Squash Mac and Cheese
I grew up on boxed mac and cheese—dried pasta and powdered cheese were childhood staples (along with hamburger helper). Over the years I learned to make stovetop mac from scratch and began playing with flavor combinations.
This recipe sneaks a serving or two of vegetables into a familiar favorite by using pureed butternut squash. Plain Greek yogurt lightens and enriches the sauce, giving you a creamy, satisfying dish that feels indulgent but is a little more nutritious than the boxed version.
Start by boiling the pasta until al dente. While the pasta cooks, make the squash base: sauté onion and garlic in olive oil, then add vegetable broth and diced butternut to simmer until tender. Puree the mixture until smooth to create a silky sauce, then fold it into the drained pasta along with sharp cheddar so it melts into the warm noodles. Finally, stir in Greek yogurt for extra creaminess and adjust seasoning to taste.
To make this Butternut Squash Mac and Cheese you’ll need:
- 3 cups dry pasta (macaroni, elbow, penne, or spiral)
- 1 Tbsp olive oil
- ½ cup roughly chopped white onion (about half a medium onion)
- 2 cloves garlic, minced
- 1½ cups vegetable broth
- 3 cups diced butternut squash (about ¾ of a medium squash)
- ¼ tsp salt and ¼ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup plain Greek yogurt
Helpful tools: handheld immersion blender (or countertop blender), large pot, strainer.
How it comes together
1. Boil pasta to al dente, drain, and set aside.
2. In a large pot over medium heat, warm the olive oil and sauté the onion and garlic for about 5 minutes until fragrant and softened.
3. Add the vegetable broth, diced butternut, salt, and pepper. Cover and simmer 7–10 minutes, until the squash is tender.
4. Puree the squash mixture until smooth using an immersion blender or a countertop blender (cool slightly if using a hot countertop blender).
5. Stir the butternut puree into the cooked pasta. Add shredded cheddar and stir until melted and evenly distributed. Fold in the Greek yogurt and taste, adding more salt and pepper if needed.
6. Serve warm. Garnish with chopped parsley or a pinch of smoked paprika if desired.
Notes and tips
- If you make broth from a bouillon cube, combine ¾ cup of reserved pasta water with ¾ cup fresh water to approximate the specified 1½ cups of broth—this helps the sauce cling to the pasta.
- For a smoother sauce, make sure the butternut is fully tender before blending. A handheld immersion blender makes this step quick and easy.
- Adjust the amount of cheddar and yogurt to control richness and tang. For a sharper flavor, use extra-sharp cheddar or a mix of cheeses.
Ingredients (summary)
- 3 cups dry pasta
- 1 Tbsp olive oil
- ½ cup white onion, chopped
- 2 cloves garlic, minced
- 1½ cups vegetable broth
- 3 cups diced butternut squash
- ¼ tsp salt and pepper
- 1 cup sharp cheddar, shredded
- ½ cup plain Greek yogurt
If you enjoy butternut squash in savory dishes, try other squash-forward recipes for soups and breakfast bakes—squash adds natural sweetness, color, and nutrients to many meals.
Butternut Squash Mac and Cheese
Dinner, Sides, Vegetarian
American
4 servings
Ingredients
- 3 cups dry pasta — macaroni, elbow, penne, or spiral
- 1 Tbsp olive oil
- ½ cup white onion, roughly chopped
- 2 cloves garlic, minced
- 1½ cups vegetable broth
- 3 cups diced butternut squash
- ¼ tsp salt and ¼ tsp black pepper
- 1 cup shredded sharp cheddar
- ½ cup plain Greek yogurt
Before You Begin
If using bouillon to make broth, combine ¾ cup reserved pasta water with ¾ cup fresh water to create 1½ cups of broth—this helps the sauce cling to the pasta.
Instructions
- Boil pasta according to package instructions until al dente. Drain and set aside.
- In a large pot over medium heat, warm the olive oil. Add onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add broth, diced butternut, salt, and pepper. Cover and simmer 7–10 minutes, until the squash is tender.
- Puree the mixture until smooth with an immersion blender or a countertop blender (use caution with hot liquids).
- Combine the butternut puree with the cooked pasta. Stir in cheddar until melted, then fold in Greek yogurt. Taste and adjust seasoning.
- Serve warm, optionally garnished with parsley or smoked paprika.
Nutrition
Recipes are tested on conventional gas ovens and stovetops. Oven temperatures and appliance performance can vary; adjust cooking times as needed. For appliances like slow cookers, pressure cookers, or air fryers, follow manufacturer guidelines when adapting recipes.
