This Butternut Squash Mac and Cheese has minimal ingredients and doesn’t require any baking. Just boil and stir into rich and cheesy fall decadence.
We’re big fans of mac and cheese and love trying different flavors!
Butternut Squash Mac and Cheese
I was raised on mac and cheese. But for us, mac and cheese was something you made from the box. You had your dried pasta and your bag of dehydrated cheese product and together they formed my childhood (them and hamburger helper, of course). I love my own stovetop mac and cheese from scratch, so I started experimenting.
But with the modern day being what it is, we like to hide vegetables in seemingly innocent dishes (no? just me?) So this mac ‘n cheese has a healthy little secret. It packs in a few servings of veggies with pureed butternut, and is lightened up with rich and creamy Greek yogurt!
First, you’ll start boiling your pasta. While that’s going, we’ll get to work on that deliciously rich butternut base. Saute onions and garlic (the foundations to any good dinner), then throw broth and diced butternut into the same pot.
Let it boil until the butternut is tender and easily mashed with a spoon, then puree into a velvety smooth sauce! Stir it into the pasta along with cheddar cheese to quickly melt the cheese.
The real magic happens when you stir in the yogurt, which instantly transforms the sauce into the ultra-creamy, gooey mac n’ cheese of your dreams.
To make this Butternut Squash Mac and Cheese you’ll need:
- 3 cups dry pasta (macaroni, elbow, penne, or spiral all work)
- 1 Tbsp olive oil
- ½ cup roughly chopped white onion, about ½ of a medium onion
- 2 cloves garlic, minced
- 1 ½ cups vegetable broth
- 3 cups diced butternut squash, about ¾ of a medium squash
- ¼ tsp each salt and pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup plain Greek yogurt
Kitchen tools you may find useful:
Lately, we’ve featured a few more butternut squash recipes on the blog, be sure to check them out below!
This Slow Cooker Butternut Squash Soup is a hands-off and delicious soup for cold fall or winter days (bonus: it makes your house smell amazing!)
Crockpot butternut squash oatmeal will fill your house with the delicious aroma of autumn and will cook into creamy perfection while you sleep!
You might also like this Butternut Squash Pasta with Cheesy Cream Sauce!
Butternut Squash Mac and Cheese
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 cups dry pasta macaroni, elbow, penne, or spiral all work
- 1 Tbsp olive oil
- ½ cup white onion about ½ of a medium onion, roughly chopped
- 2 cloves garlic minced
- 1 ½ cups vegetable broth
- 3 cups butternut squash about ¾ of a medium squash, diced
- ¼ tsp each salt and pepper
- 1 cup sharp cheddar cheese shredded
- ½ cup plain Greek yogurt
Before You Begin
Instructions
- Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
- Meanwhile, add oil to a large pot and set over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Add broth, butternut, salt, and pepper. Cover and let simmer for 7 to 10 minutes, or until butternut is tender.
- Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
- Mix the butternut puree into the pasta. Add cheddar cheese and stir to evenly combine, then add yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed.
- Serve warm, optionally topped with parsley and smoked paprika.
Nutrition
Amanda Davis
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