This Butternut Squash Mac n Cheese recipe is the definition of cozy. If you’re looking for a healthier alternative to Mac n cheese without sacrificing on cheesy flavor, you have to try this delicious butternut squash recipe out.
The base of the cheese sauce uses butternut squash, cheddar cheese, and nutritional yeast. If you’ve never had nutritional yeast, it’s often used as a cheesy alternative in many vegan recipes. It’s totally optional, but does add an extra nutty savory flavor to the meal.
If you have picky eaters, this is a great way to hide a veggie into a well loved meal. It’s also a perfect addition to your fall meal lineups!
The recipe calls for 2 bags (10 oz each) of butternut squash. I usually buy the freezer bags since it’s such an easy way to keep it on hand and then steam in the microwave for the meal. You can also buy fresh butternut squash and steam ahead if that’s what you choose to do.
This recipe can have a lot of moving parts, roasted broccoli, cooked bacon, pasta shells, and then the actual cheese sauce. I’ve listed the instructions in the recipe out in the order that will make the most sense and give you time to prep each part without becoming overwhelmed. You can also choose to buy pre-cooked bacon which will save some time, but I always opt for a fresh thick cut bacon for the best flavor.
I hope you enjoy!
Cozy Butternut Squash Mac n Cheese
Ingredients
Equipment
Method
- Preheat your oven to 425℉. Start a pot of boiling water for the pasta, and cook based on package instructions.
- While pasta is cooking, cut your broccoli into small pieces and place on a baking sheet. Drizzle with 1 Tbsp. of olive oil and salt and pepper to taste. Bake for 18-20 minutes and then set aside. Alternatively, you can use a 12 oz. freezer bag of broccoli and steam in the microwave.
- Take your bags of frozen butternut squash and place in the microwave for half the time stated on the bag. The bags I usually get state 4-5 mins, but I cook them for around 3. Once both bags are done. Set aside for later.
- Once the pasta is done cooking, drain into a colander and let sit until the end when we mix into the sauce.
- In your pot used for boiling pasta, add your slices of bacon and cook until crispy at medium to high heat. Setting aside on a paper towel lined plate to soak off remaining grease.
- Using the same pot, add 1-2 Tbsp. Of olive oil, depending on how much grease was left over from cooking the bacon. Then add in your steamed butternut squash. Season with salt and pepper and let saute for about 5 minutes.
- Pour chicken broth into pot, stir, and cover with lid. Simmer for 5 minutes, or longer if your butternut squash is not tender.
- Remove pot from heat and either use an immersion blender or place into stand up blender until creating a smooth puree.
- Place pot with the puree back on low heat and add in all of your seasonings (garlic powder, paprika, onion powder, nutritional yeast, salt, pepper). Stir to combine.
- Add the shredded cheese into the puree. Remove from heat, and stir until fully melted.
- At this point, taste the sauce and add more seasoning to your liking. You can also add more chicken broth to thin out the sauce to your desired consistency.
- Stir in the cooked pasta shells, roasted broccoli, and cooked bacon. Enjoy!
