Autumn Harvest Butternut Squash Mac & Cheese Recipe

Introduction

This Autumn Harvest Butternut Squash Mac & Cheese is a cozy twist on a classic comfort dish. Roasted butternut squash blends beautifully with sharp cheddar and fontina cheeses, creating a creamy, flavorful sauce that perfectly hugs tender elbow macaroni. It’s a perfect meal to warm up cooler days and celebrate seasonal flavors.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 8 oz elbow macaroni (or your pasta of choice)
• 1 cup sharp cheddar cheese, grated
• 1 cup fontina cheese, grated
• 1/2 cup cream (heavy or half-and-half)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender, then remove and let cool slightly.
2. Step 2: Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large saucepan, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes). Stir in dried thyme and paprika.
4. Step 4: Add the roasted butternut squash, cream, and milk to the saucepan. Blend the mixture with an immersion blender until smooth, or transfer to a blender and puree. Return to the saucepan.
5. Step 5: Stir in grated cheddar and fontina cheeses, mixing continuously until melted and fully combined. Season with additional salt and pepper to taste.
6. Step 6: Fold the cooked macaroni into the cheese and squash mixture until well coated.
7. Step 7: (Optional) Transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs over the top and drizzle with a little olive oil for a crunchy topping.
8. Step 8: Bake in the preheated oven for 15-20 minutes, until bubbly and golden brown on top.
9. Step 9: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

• Substitute fontina with mozzarella or gruyere for a different cheese flavor.
• Add a pinch of nutmeg to the cheese sauce for a warm, subtle spice.
• For extra veggies, stir in sautéed spinach or roasted cauliflower before baking.
• Use panko breadcrumbs for a lighter, crispier topping.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk or cream to restore creaminess if needed. Avoid freezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best for its sweetness and texture, but you can substitute with acorn or kabocha squash for a slightly different flavor.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and substitute regular breadcrumbs with gluten-free ones or omit the topping altogether.

Autumn Harvest Butternut Squash Mac & Cheese Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This Autumn Harvest Butternut Squash Mac & Cheese is a cozy, comforting dish that combines the creamy richness of sharp cheddar and fontina cheeses with the natural sweetness and velvety texture of roasted butternut squash. Perfect for a fall meal, this recipe features a smooth cheese sauce made with roasted squash and aromatic sautéed onions and garlic, finished with a crunchy breadcrumb topping and fresh parsley garnish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash and Roast

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste

Pasta

• 8 oz elbow macaroni (or your pasta of choice)

Cheese Sauce

• 1 cup sharp cheddar cheese, grated
• 1 cup fontina cheese, grated
• 1/2 cup cream (heavy or half-and-half)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Topping and Garnish

• 1/2 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Place the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender. Remove and let cool slightly.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. Sauté the Aromatics: In a large saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes. Stir in the dried thyme and paprika to build flavor.
4. Make the Cheese Sauce: Add the roasted butternut squash, cream, and milk to the saucepan. Use an immersion blender to blend the mixture until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the mixture to a blender and purée, then return it to the pan.
5. Add Cheese: Stir in the grated sharp cheddar and fontina cheeses to the squash sauce, continuously stirring until all the cheese is melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
6. Combine: Fold the cooked macaroni into the cheese and squash sauce, ensuring the pasta is fully coated and combined.
7. Optional Crunchy Topping: If using breadcrumbs, transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumbs on top and drizzle with a little olive oil for extra crispness.
8. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is bubbly and golden brown.
9. Garnish and Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh burst of color and flavor.

Notes

• For a lighter version, substitute half-and-half for cream or use whole milk.
• Feel free to use other pasta shapes like shells or penne if preferred.
• If you want extra depth of flavor, add a pinch of nutmeg to the cheese sauce.
• The breadcrumb topping is optional but adds a lovely texture contrast.
• To make this dish vegetarian-friendly, verify the cheese is made without animal rennet.

Keywords: butternut squash mac and cheese, autumn mac and cheese, roasted squash recipe, creamy mac and cheese, vegetarian fall recipe