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You know it’s officially cozy season when your morning walk includes frost instead of dew. The chilly season is here and I am ready for it, I’ve pulled out all my chunky sweaters, grabbed my apples for the season and went squash shopping the other day. If the morning is chill means cozy casseroles, pastas, stews and soups, I am here for it! I love summer but Fall so far has been an absolute stunner and the colder weather has me ready to bake, simmer and slow cook my way into winter.
This Creamy Baked Butternut Squash Mac and Cheese is the perfect dish to make this weekend! I love mac and cheese and I mean, I’m not sure I know a single soul alive who doesn’t. I grew up on Kraft Dinner like any 70’s kid, it was the goto when mom was working. We would add hotdogs into it if we were feeling fancy, and felt like we were eating like kings. My taste has um.. changed slightly and I haven’t had boxed mac and cheese or hotdogs in well over a decade; I’ll be honest, I am okay with that! What hasn’t changed is my love of mac and cheese; the ooey gooey, piping hot and wonderfully decadent type of mac and cheese that’s served at a buffet or family gathering.
Maybe growing up with mac and cheese is what makes it feel like the quintessential comfort food and this version is no exception. We’re taking the classic dish you know and love and giving it a delicious fall twist with creamy roasted butternut squash. I used a combination of sharp white cheddar and Gruyère, which melts beautifully into the sauce, giving you that luscious, creamy consistency. As you know, my mister is celiac so this dish is 100% gluten-free from noodles to topping and there was no skipping on flavour.
To prep the butternut squash, peel it with a vegetable peeler and then cut into 1-inch cube pieces. Boil the cubes in salted water until they are tender. Puree the tender butternut squash in a food processor or blender until smooth.
Preheat your oven to 400F and boil your gluten-free pasta until al dente. Reserve some pasta water for later, then drain and set aside.
Sauté the onion and garlic in olive oil and butter over medium heat. Add gluten-free flour, then whisk in milk and chicken stock to create a smooth sauce. Stir in white cheddar, Gruyère, and the squash puree, allowing everything to melt together into creamy goodness.
Stir the cooked pasta into the cheese sauce, then transfer it to an oven-safe dish. Top with extra cheese and the pecan breadcrumb topping.
Bake the mac and cheese at 400°F for 20 minutes, then broil for 3-5 minutes to get that golden, crispy topping.
This dish is hearty enough to stand alone as a meatless main dish for a holiday gathering or potluck, but it also pairs wonderfully with a light salad or roasted vegetables for a balanced meal. Serve it hot from the oven with a sprinkle of freshly ground black pepper and a side of crusty gluten-free bread to soak up any extra cheese sauce.
This dish is comfort food at its finest, with a fall twist thanks to the creamy roasted butternut squash. The combination of sharp cheddar and Gruyère cheese creates a rich, indulgent sauce that’s melt-in-your-mouth good. The fact that this recipe is gluten free makes it enjoyable for everyone and can easily be adapted to be vegetarian with the swap of stock. The pecan breadcrumb topping adds the perfect crunch, bringing everything together beautifully.
What else can I use the cheese sauce for? This butternut squash cheese sauce is incredibly versatile! Use it to top veggies, mix into baked casseroles, or drizzle over roasted potatoes for an extra cheesy side dish.
What does butternut mac and cheese taste like? The flavor is rich and creamy just like a traditional mac and cheese but has a hint of sweetness from the butternut squash.
How to reheat butternut squash mac and cheese? Reheat your mac and cheese in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but I recommend adding a splash of milk to keep it creamy.
Can you freeze butternut squash mac and cheese? Yes! You can freeze this mac and cheese before baking. Just prepare the dish, cover it tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and follow the baking instructions.
Is butternut squash mac and cheese healthy? While mac and cheese is traditionally indulgent, the addition of butternut squash adds a boost of fibre, vitamins, and antioxidants, making it a more nutrient-dense version of the classic dish. There are many ways that you can make this recipe more healthy like using high-protein pasta or adding vegetables.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
I made this with regular pasta and dairy products for a neighborhood pot luck. Honestly it was the BEST Mac ‘n cheese I’ve ever made. I did roast the cubed squash rather than boil it, puréed the cooked squash and added it to the bechamel. Everyone raved about it. Our hostess asked to keep the leftovers.
Hey Karen, thanks for sharing your modifications! I am glad you made this recipe and enjoyed it 🙂