Butternut Squash Mac And Cheese

Easy and super creamy butternut squash mac and cheese with finely chopped sage is the ultimate comfort food side dish for this Fall!

Butternut Squash  Mac & Cheese | Dash of Mandi

A good mac n cheese recipe is about as cozy as it gets. I love the addition of butternut squash. It adds more creaminess, a bit of sweetness and the perfect Fall flavor. You really can’t go wrong. My husband and I hummed over this dish. Therefore, it’s definitely husband approved and I’d be willing to bet it’s kid approved too! The best part is it makes for great leftovers.

To make my life easier, I buy pre-cubed butternut squash from Trader Joe’s. It comes in a bag in the refrigerated produce area. I’m sure a lot of grocery stores have this. You could also just buy some butternut squash and cube it yourself. OR if you don’t have a regular blender or immersion blender, I would suggest getting butternut squash puree from a can. You can use that instead of cubed butternut squash. Either way, it’ll taste phenomenal! This is such a delicious vegetarian meal or a holiday side-dish πŸ™‚

Lightened Up Butternut Squash Mac & Cheese

The chopped sage on top really brings this flavor together. Fresh herbs can go a really long way. Thyme or rosemary would also be great.

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Butternut Squash Mac And Cheese



1 lb. brown rice fusilli, or pasta of choice

4 cups cubed butternut squash

3 cups chicken or vegetable broth

1 cup milk, I used unsweetened cashew milk

2 tsp dijon

1/2 tsp paprika

1/2 tsp garlic powder

1 & 1/3 cup shredded cheddar cheese

2 tbsp nutritional yeast or grated parmesan

salt and pepper to taste

1 tbsp fresh sage, finely chopped


Cook your pasta according to the package instructions, drain and set aside.

In a large pot, add butternut squash, broth, milk, dijon, paprika, garlic powder, salt and pepper. Bring to a boil and let simmer for about 23 minutes or until butternut squash is softened.

Using an immersion hand blender (or transfer to a regular blender or food processor) blend everything until it’s smooth.

Add cheddar cheese and nutritional yeast or parmesan. Stir until melted and creamy.

Add the pasta and stir everything until it’s well combined and the pasta is fully coated. Taste and add more salt or seasonings if need be.

Serve and top with fresh chopped sage and enjoy!


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    Hi! How many servings does this recipe make? Trying to scale for our thanksgIving!

      Amanda Hickman

      4-6 servings about!