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When the mac and cheese craving hits, this Butternut Squash Mac and Cheese swoops in with all the creamy, cozy satisfaction, minus the heaviness. It’s quick (ready in under 25 minutes!), made right on the stovetop, and lightened up with real butternut squash for that subtle sweetness that makes every bite taste like fall.
save this recipe!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.
But with my now-knowledge as a nutritionist, I like to hide vegetables in seemingly innocent dishes. So this mac and cheese has a little secret. It packs in a few servings of veggies with pureed butternut, and is lightened up with rich and creamy yogurt! It’s a healthy pasta recipe that I think you’re going to love!
- It’s ready in 25 minutes
- It’s family-friendly (you don’t taste the hidden veggies!)
- It’s stovetop (with options for adding crunch in the oven)
- It makes good leftovers
Reader rating
“Life changing recipe. I’ve been on the lookout for the *perfect* mac and cheese recipe for years and I can stop looking. I think about this recipe at night while I am trying to fall asleep.” —Kellie
Key ingredients
Jump to the recipe card for the quantities.
- Butternut Squash: Sweet, earthy, and loaded with beta-carotene. It turns silky smooth when blended.
- Cheddar Cheese: Adds that classic mac and cheese bite while keeping the sauce rich. Freshly grated melts better than pre-shredded.
- Plain Yogurt: My go-to for creaminess without cream. It adds subtle tang and keeps the sauce light and glossy.
- Onion + Garlic: The flavor foundation. They balance the squash’s sweetness with savory depth.
- Dijon Mustard: A quiet hero. Just a touch sharpens all the flavors (without making it taste like mustard).
- Pasta: Any shape works, but short noodles like elbows, shells, or cavatappi cling to the sauce beautifully.
Cheese Swaps
While sharp cheddar adds a bold flavor, you can experiment with other types of cheeses like Gruyere, fontina, or even a smoked cheese for a unique twist.
Switch it up
- Add greens: Stir in a handful of spinach or kale before serving for color and nutrients.
- Extra indulgent: Mix in a bit of Gruyère or fontina with the cheddar for a deeper, nutty flavor.
- Roasted garlic: Swap in roasted garlic for a mellower flavor that pairs perfectly with the squash.
- Roast the squash: Rather than simmering the butternut, roasting it will give the mac a deeper more caramelized flavor.
Stovetop Butternut Squash Mac And Cheese (25 Minutes)
Ingredients
- 1 Tbsp olive oil, 15 mL
- ½ cup diced 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 half of a medium squash
- 1 tsp salt
- ¼ tsp pepper
- 1 lb uncooked pasta, any shape, 453 g
- 1 cup shredded sharp cheddar cheese, 100 g
- ½ cup plain yogurt, 120 g
- 1 tsp dijon mustard, optional
Instructions
- Flavor Base: Add 1 Tbsp olive oil to a large pot and set over medium heat. Add ½ cup diced white onion and 2 cloves garlic, cooking until soft and fragrant, about 5 minutes.
- Butternut: Add 1 ½ cups vegetable broth, 3 cups diced butternut squash, 1 tsp salt, and ¼ tsp pepper. Cover and let simmer until butternut is tender, 7 to 10 minutes.
- Cook Pasta: Meanwhile, boil 1 lb uncooked pasta according to instructions on package, cooking until al dente.
- Blend: 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 1 cup shredded sharp cheddar cheese and stir to evenly combine, then add ½ cup plain yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed. Optionally stir in dijon mustard*.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Make It Baked
Prefer a baked mac and cheese because you like a little crunch? To make a baked butternut squash mac and cheese:
- Prepare this recipe as described above, being sure to cook the pasta just barely to al dente (it should still have a little bite to it).
- Transfer mac and cheese to a greased baking dish.
- Make a breadcrumb topping. Combine panko breadcrumbs with a little melted butter and spread it evenly over the mac and cheese.
- Broil! Place in the oven and set to “broil”. Watch closely, letting it cook just until breadcrumbs are golden brown and crisp, about 5 minutes.
This receipt looks amazing! Any thoughts on cheese substitutes? Cheddar cheese is not always easily accessible where we are currently living. Thanks!
Thanks Elizabeth! If you can get yours hands on gouda, gruyere, or fontina those would all work great 😀
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
Thanks so much, Bev! Enjoy!! 😀
Made this last night, and OH MY GOD! It’s so amazing! Tastes as good as the real thing, so satisfying!
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.
I’m so happy you gave it a shot (and even more so that you enjoyed!!) 😀
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!
My husband grows butternut squash and have been eating for years. Just discovered a great hack to make peeling and cutting so much easier. Just microwave the whole squash for 5 minutes. Both peeling and cutting are so much easier.
That’s such a great idea, thanks for sharing Lynn!
Delicious!!
Life changing recipe. I’ve been on the lookout for the *perfect* mac and cheese recipe for years and I can stop looking. It is lighter on dairy which is good for me, and healthier for my kids, which is good for them. And most importantly of all, it’s the most delicious mac & cheese I’ve ever tasted. I think about this recipe at night while I am trying to fall asleep.
Oh my gosh, this make me so happy to hear!! Enjoy!
A much healthier take on mac and cheese, and one that does a good job including vegetables!