Description

Craving a comforting, fall-inspired twist on a classic comfort food? What if you could blend creamy butternut squash with cheesy goodness and hearty pasta for a wholesome weeknight meal? Creamy Butternut Squash Mac and Cheese is your answer—a 4.8-star-rated dish from 46 reviews, perfect for family dinners, meat-free meals, or meal prep.

Ingredients

Here’s the lineup for 9-10 servings. Each ingredient plays a key role, with swaps for flexibility.

Butternut squash (4 cups, 560g, peeled and cubed): Creates a creamy, nutrient-rich sauce base. Sub: Pumpkin puree or roasted sweet potato.
Vegetable or chicken broth (1 1/4 cups, 300ml, low sodium): Adds savory depth to the sauce. Sub: Water with bouillon for budget-friendly.
Milk (1 1/4 cups, 300ml): Enhances creaminess. Sub: Unsweetened plant-based milk (soy, almond, or oat).
Garlic (3 cloves, minced): Provides savory warmth. Sub: 1 teaspoon garlic powder.
Small/medium pasta shells (1 pound, 454g): Holds sauce in their curves. Sub: Elbow macaroni, rotini, or gluten-free pasta.
Kale (1-2 cups, 70-140g, chopped, stems discarded, optional): Adds a nutrient boost. Sub: Spinach or omit.
Plain Greek yogurt (1/3 cup, 80g): Adds tang and creaminess. Sub: Sour cream or vegan yogurt.
Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Ground nutmeg (small pinch): Brings warm, fall flavor. Sub: Cinnamon or allspice.
Shredded cheese (2 cups, 225g, Gruyère or sharp white cheddar): Provides melty, nutty richness. Sub: Regular cheddar, mozzarella, or vegan cheese.
Optional toppings: Breadcrumbs (1/3 cup, 30g) for crunch, fresh thyme, or extra pepper for flair. Sub: Crushed crackers or omit.

These ingredients are fall-inspired and accessible, creating a wholesome, flavorful dish.

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Instructions

Cook the squash: In a medium saucepan over medium-high heat, combine 4 cups cubed butternut squash, 1 1/4 cups broth, 1 1/4 cups milk, and 3 minced garlic cloves. Bring to a boil, then reduce to medium-low and simmer for 20 minutes until squash is very tender (test with a fork). Tip: Cube squash into small pieces for faster cooking; start pasta during this step.
Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet in the oven to catch any drips during baking.
Cook the pasta: In a large pot, boil water (per package directions) and cook 1 pound pasta shells until al dente (still slightly firm). If using kale, add 1-2 cups chopped kale and boil 1-2 minutes more. If not using kale, cook pasta 1-2 minutes past al dente. Drain and set aside. Tip: Don’t overcook pasta—it will soften more in the oven.
Blend the sauce: Pour the warm squash mixture (including liquid) into a blender or food processor. Add 1/3 cup Greek yogurt, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of nutmeg. Blend until smooth. Tip: Blend in batches if needed; ensure the lid is secure to avoid spills.
Combine: Pour the sauce into a very large bowl. Stir in 2 cups shredded cheese until combined (it’s okay if it doesn’t fully melt). Taste and adjust salt, pepper, or nutmeg. Add pasta and kale (if using) and stir until coated. Tip: The sauce may seem thin, but the pasta will absorb it during baking.
Assemble: Pour the mixture into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or 3-4-quart baking dish. Sprinkle with 1/3 cup breadcrumbs and extra cheese, if desired. Tip: Spread evenly for consistent baking.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 5 minutes more until bubbly on the sides. Tip: Check for bubbling to ensure it’s heated through.
Serve: Sprinkle with fresh thyme, extra cheese, or pepper. Serve warm. Tip: Let cool for 5 minutes for easier serving.