Butternut Squash Mac And Cheese 

This butternut squash mac and cheese recipe was born out of a need to use up an abundance of squash from my garden last summer. But it quickly turned into one of my family’s favorite comfort foods. Classic mac and cheese has always been a go-to, but this version came from wanting a mac and cheese that incorporated more vegetables. 

What stands out about this recipe is how closely it mirrors traditional mac and cheese in both flavor and texture, even though it is completely dairy free. The butternut squash and cauliflower blend into a smooth, velvety sauce with a subtle sweetness, while the Dijon mustard, garlic, and nutritional yeast add savory depth and that familiar “cheesy” taste. It’s a reliable recipe that works for busy weeknights and as a potluck side dish that always goes over well.

Essential Ingredients

Below are a few notes about the key ingredients for my butternut squash mac and cheese recipe: 

• Butternut squash: Fairly mild in flavor, butternut squash lends well to a variety of recipes and provides both soluble and insoluble fiber, vitamin A, vitamin C, and potassium.
• Chicken broth: This helps create a smooth cheese sauce without diluting the flavor. I use my homemade bone broth or stock, but store-bought also works. I always use low-sodium broth, so I have better control over the flavor. For a 100% plant-based vegan mac and cheese, use vegetable broth instead. 
• Cauliflower florets: I’ve made this recipe with both fresh and frozen cauliflower. If using frozen, I thaw it first.
• Nutritional yeast: This is what replicates the salty, umami flavor of sharp cheddar cheese, white cheddar cheese, and even Parmesan cheese, keeping the dish dairy-free without the need for using a plant-based cheese.
• Short pasta: I prefer to use macaroni elbows, shells, or penne, but any short pasta shape works well. To help reach my daily fiber goals, I use high-fiber pasta.

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Dairy-Free Mac & Cheese

This non-baked mac comes together on the stovetop without the need to even preheat my oven. 

I always start by prepping the veggies, following this method for how to cut butternut squash first. Then I prep the onion, cauliflower, and garlic, and cook the pasta to al dente in a large pot according to the package directions. Here’s how the rest of the dish comes together: 

1. Sauté: Heat avocado oil or olive oil in a saucepan with a lid over medium heat, and sauté the onions until they begin to soften. Then, add the garlic and cook until fragrant.
2. Simmer: Stir in the squash, cauliflower, and broth, and bring the mixture to a simmer.
3. Cook: Cover with a lid and cook until the veggies are very tender. I find I typically need to reduce the heat slightly to prevent boiling and maintain a steady simmer.
4. Blend: Transfer the tender veggies to a blender. Then, add lemon juice, Dijon mustard, salt, onion powder, garlic powder, and nutritional yeast, and blend until smooth, creating a purée.
5. Serve: Season the squash purée sauce to taste. Then, toss it with cooked pasta, garnish with fresh herbs and black pepper, and enjoy warm.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Vegan

Since there is no whole milk, unsalted butter, or cream in this butternut squash mac and cheese recipe, it can be made 100% plant-based with one simple swap. Simple use vegetable broth in place of the chicken broth.

Make It Gluten Free

This recipe can be made gluten-free but substituting the regular pasta with any short gluten-free noodles.

Garnish And Serve

Once the mac and cheese is finished cooking, it’s best served right away while the sauce is warm and creamy. My kids dig in right away, but I typically like to take the time to add a sprinkle of freshly cracked black pepper and chopped fresh herbs, such as parsley or chives for a pop of bright, peppery flavor and a little extra color. 

For holidays, I transfer the butternut squash mac and cheese to a baking dish and top it with a sprinkle of panko breadcrumbs. Then, I quickly pop it in the oven and broil it under high heat for a crispy, golden topping.

For potlucks and weeknight dinners alike, I serve my mac and cheese as a side dish with a variety of quick healthy dinner ideas. It’s great with these turkey burgers, these tuna cakes, my air fryer pork chops, or this blackened chicken. Sometimes, I simply mix cooked shredded chicken or cooked ground beef into this macaroni and cheese for a complete meal I can serve in a bowl.

Storage Instructions

Once cool, I transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days. To serve, I warm individual portions in 30-second increments in the microwave, adding a splash of broth as needed to loosen the cheese sauce. Or, I transfer larger batches to a greased baking dish, cover with foil, and bake at 350°F just until the dish is warmed through, about 10 minutes.

I don’t recommend freezing this recipe as a whole, as it will get watery when thawed and reheated. However, the cheese sauce alone freezes well for up to 2 months. To serve, I thaw it in the fridge, gently reheat it on the stovetop, and then toss it with fresh cooked pasta.

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The photos in this post were taken by Megan McKeehan.

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