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Home Eat Dinners Pastas

Stovetop Butternut Squash Mac and Cheese

5 from 5 votes
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By: Sarah BondUpdated: Nov 18, 2022 8 Comments

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When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick! Ready on the stove in under 30 minutes.

When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick (and it’s ready on the stove in under 30 minutes!)

Close up of macaroni and cheese with velvety cheese sauce

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 (just kidding, mom, your pork chops were great).

But with the modern day being what it is, we like to hide vegetables in seemingly innocent dishes (no? just me?) So this mac and 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! It’s a healthy pasta recipe that I think you’re going to love!

Adding butternut squash to macaroni and cheese

How do you make healthy mac and cheese?

The secret to a healthier mac and cheese is all in the sauce (though you would never know it from tasting this rich and creamy butternut squash sauce)!

When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick! Ready on the stove in under 30 minutes.

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.

When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick! Ready on the stove in under 30 minutes.

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.

Looking for a lower carb macaroni? Try this Spaghetti Squash Mac and Cheese or this one with hidden cauliflower!

Ready to level up your meal? Try adding truffle oil to your macaroni!

Macaroni and cheese with butternut squash puree on a red background
When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick! Ready on the stove in under 30 minutes.

Stovetop Butternut Squash Mac and Cheese

5 from 5 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Sarah Bond
Calories: 491kcal
Servings: 4 servings
Print Rate
When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick!

Ingredients

  • 3 cups dry pasta 300 g, macaroni, elbow, penne, or spiral all work
  • 1 Tbsp olive oil 15 mL
  • ½ cup roughly chopped white onion about ½ of a medium onion
  • 2 cloves garlic minced
  • 1 ½ cups vegetable broth* 354 mL
  • 3 cups diced butternut squash about ¾ of a medium squash
  • ¼ tsp each salt and pepper
  • 1 cup shredded sharp cheddar cheese 100 g
  • ½ cup plain Greek yogurt 120 g

Instructions 

  • Cook Pasta: Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
  • Butternut Sauce: 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 until butternut is tender, 7 to 10 minutes. Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
  • Mix: 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.

Tips & Tricks

*If making broth from a cube, use ¾ cup of the pasta water and ¾ cup fresh water to make the broth. This will help the sauce cling to the pasta!

Nutrition Information

Serving: 1serving Calories: 491kcal (25%) Carbohydrates: 69.2g (23%) Protein: 20.1g (40%) Fat: 16.5g (25%) Saturated Fat: 7.8g (49%) Cholesterol: 36mg (12%) Sodium: 633mg (28%) Potassium: 559mg (16%) Fiber: 4.9g (20%) Sugar: 7.7g (9%) Calcium: 240mg (24%) Iron: 3.4mg (19%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

I first published this recipe on Amanda’s Cookin’, where I’m a contributor.

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  1. Elizabeth says

    Posted on 11/11 at 10:30 pm

    This receipt looks amazing! Any thoughts on cheese substitutes? Cheddar cheese is not always easily accessible where we are currently living. Thanks!

    Reply
    • Sarah says

      Posted on 11/11 at 11:08 pm

      Thanks Elizabeth! If you can get yours hands on gouda, gruyere, or fontina those would all work great šŸ˜€

  2. Be erly Andrea says

    Posted on 1/6 at 5:03 am

    The pictures of making the butter not squash pasta mac & cheese were excellent so wish me good luck in making it thank you so much!!!!
    Beverly

    Reply
    • Sarah says

      Posted on 1/8 at 8:20 pm

      Thanks so much, Bev! Enjoy!! šŸ˜€

  3. Namita says

    Posted on 4/11 at 8:09 pm

    Made this last night, and OH MY GOD! It’s so amazing! Tastes as good as the real thing, so satisfying!5 stars

    Reply
  4. Tiffany R says

    Posted on 2/25 at 5:35 pm

    I was a bit leery about a mac and cheese that skimps on the cheese in favor of a vegetable I didn’t inherently think of for something like this, but I gave it a go anyways and I’m glad I did! I added some smoked paprika to the butternut squash puree to make sure it was fully incorporated and then mixed everything together. So tasty and, again, it’s something you can feel good about since it’s a healthier alternative to pure cheese and noodles.5 stars

    Reply
    • Sarah says

      Posted on 2/26 at 2:00 pm

      I’m so happy you gave it a shot (and even more so that you enjoyed!!) šŸ˜€

  5. Matthew says

    Posted on 11/7 at 7:07 am

    Delicious, easy prep, and healthy to boot! I substituted wheat pasta for lentil pasta, and it really made it the complete meal. I also added some hot sauce and cilantro to top it off. Thanks for the lovely recipe and the easy directions!5 stars

    Reply

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