Butternut squash mac and cheese is a rich creamy dish that brings a new flavor to a creamy pasta casserole.

This doesn’t taste like traditional mac and cheese, it’s creamy and with lots of sweet winter squash flavor. In this recipe, roasted butternut squash is tossed with pasta and a cheesy sauce. It’s all topped with breadcrumbs and baked to golden perfection in the oven.

Butternut Squash Mac and Cheese in a dish with a spoon

A Squash Fave

  • This cozy squash dish is so good because it still has the creamy and cheesy texture of mac and cheese with a totally different flavor.
  • Because of the butternut squash, this recipe has more nutrition than the typical mac and cheese. Also, the butternut is oven-roasted, giving this pasta dish an extra boost of yum.
  • Better than Trader Jo’s Butternut Squash Mac and Cheese, everything tastes better made at home!

ingredients to make Butternut Squash Mac and Cheese


SQUASH: Butternut squash is very similar in color and taste to a sweet potato. The best squash to buy is one that is heavy for its size. It should also be free of blemishes.

If you can find cubed butternut squash (or even canned) that will work just fine in this recipe.

CHEESE SAUCE: The base for this cheese sauce is a roux, but with added cheese to give it that thick and extra cheesy taste! Gruyere is a mild swiss cheese and pairs well with butternut squash.

How to Prep Butternut Squash

  1. Place the squash vertically on a cutting surface and cut down the middle from the top stem to the bottom and all the way through (lengthwise).
  2. Scoop out the seeds with a spoon and discard them.

PRO TIP: If the squash is too hard to cut, poke a few holes in it with a fork and microwave for 5 minutes. This makes cutting easier!

How to Make Butternut Mac and Cheese

  1. Season the squash and roast in the oven per the recipe below.
  2. Scoop the flesh out of the cooked squash. Mash until smooth.

mashing butternut squash in a bowl to make Butternut Squash Mac and Cheese

  1. Cook the pasta and make the cheese sauce. Add the mashed squash to the sauce.

process of adding ingredients together to make sauce for Butternut Squash Mac and Cheese

  1. Toss the sauce with pasta and place in a 9×13 pan.
  2. Add the crumb topping and bake.

top view of Butternut Squash Mac and Cheese in the dish before cooking

Storing Leftovers

Any leftovers will keep in an air-tight container in the refrigerator for 3-5 days. Mac and cheese also freezes very well. It can be frozen in individual portions to be taken out for lunches or quick on-the-go dinners for 1 or 2 people.

plated Butternut Squash Mac and Cheese

More Mac & Cheese to Try!

Did your family love this Butternut Squash Mac & Cheese? Be sure to leave a rating and a comment below! 

Butternut Squash Mac and Cheese in a dish with a spoon
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Butternut Squash Mac and Cheese

Cheesy, creamy, & infused with butternut squash, this mac and cheese is an elegant twist on a favorite dish!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
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  • 1 butternut squash 2 ½ cups, halved lengthwise and seeded
  • 1 pound dry pasta macaroni, shells, etc
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • ½ cup onion finely diced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup light cream about 10-12% MF
  • ½ cup chicken broth or vegetable broth
  • ½ teaspoon dry mustard powder
  • teaspoon cayenne
  • 3 cups sharp cheddar shredded, divided
  • 1 cup gruyere cheese shredded, or Havarti
  • ½ cup fresh parmesan cheese shredded
  • ½ teaspoon salt and pepper each


  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon melted butter


  • Preheat oven to 400°F.
  • Brush the squash with oil and season with salt and pepper. Place cut side down on a baking pan and roast 45 minutes or until tender.
  • While the squash is roasting, cook pasta al dente (firm) according to package directions. Drain well.
  • Once squash is done, use a spoon to scoop out the flesh of the squash and mash until smooth. Set aside.
  • Melt butter over medium heat in a large saucepan. Add onion and cook until tender.
  • Whisk in flour and let cook 2 minutes while stirring. Add milk a little bit at a time stirring until smooth after each addition.
  • Add cream, broth, mustard powder, & cayenne. Continue stirring until the sauce comes to a boil. Reduce heat to a simmer and cook 2 minutes.
  • Remove the sauce from the stove and stir in cheeses until melted. Taste and generously season the sauce with salt & pepper.
  • Combine cheese sauce, mashed butternut squash and pasta. Spread into a greased 9×13 pan.
  • Combine topping ingredients and sprinkle overtop.
  • Bake 15-20 minutes or until bubbly and the top is browned. Do not over cook. Cool 10-15 minutes before serving.


The flavor of this dish is different than a typical mac and cheese, it's creamy and sweet with a squash flavor. 
If your squash is hard to cut, poke it with a fork a few times and microwave 3-5 minutes. This will make it easier to cut.
A whole butternut squash can be replaced with cubed squash or even frozen squash if your store carries it.
Shred the cheeses by hand from a block of cheese. Pre-shredded cheeses don't melt as well. 
Gruyere is a mild swiss cheese. It can be replaced with havarti or even additional cheddar.
Be sure to remove the sauce from the heat before adding the shredded cheese, if overheated the cheeses can separate and the sauce can become grainy.
5 from 10 votes

Nutrition Information

Serving: 1.5cups | Calories: 669 | Carbohydrates: 62g | Protein: 29g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 733mg | Potassium: 636mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11027IU | Vitamin C: 22mg | Calcium: 679mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta
Cuisine American
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close up of Butternut Squash Mac and Cheese in the casserole dish and a title
Butternut Squash Mac and Cheese in the dish and plated with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. We liked this recipe but honestly roasting the squash halves was not worth the time . It took an hour for me and they could not be scooped immediately because they were so hot. The roasting didn’t add flavor. I wish I had bought cubed squash, boiled and mashed it.
    When I baked the casserole I decided to turn the oven down to 350. I did not add the topping because I was sort of worn out from the the squash took and had already used plenty of pots and pans