Butternut Squash Mac & Cheese

Butternut Squash Mac and Cheese

When the weather is cold, we like to enjoy a nice warm dish! This butternut squash mac and cheese gets a beautiful orange color due to the carotenoids in the butternut squash. This dish is also a great source of antioxidants and fiber, and the squash gives it a subtle sweetness. Try it out if you’re looking to break out of your traditional mac and cheese routine with a healthier alternative!


  • 2 cups roasted butternut squash, pulp removed, pureed
  • 2 tsp oil
  • 1 tbsp flour
  • 1 cup skim milk, warm
  • 1 cup grated cheese (cheddar, Colby, mozzarella)
  • 1 ¼ cup whole grain pasta
  • Salt and pepper to taste


To roast squash

  1. Cut in half lengthwise, lightly oil, place cut side down on parchment-lined sheet pan.
  2. Place in 400 degree oven for 45 minutes.
  3. Cool, scoop out seeds, remove pulp, and puree until smooth.

To mac and cheese

  1. Turn oven to 350 degrees.
  2. Melt butter in sauce pan. Add flour and cook on low for 1 minute.
  3. Keep heat on simmer or low, add warm milk, stir gently until it thickens.
  4. Add grated cheese and mix until melted.
  5. Season with salt and pepper.
  6. Cook pasta until tender.
  7. Mix pureed squash with sauce. Pour over macaroni and sprinkle with extra cheese.
  8. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for 15 more minutes. 

Natalie Rucks graduated from the University of Wisconsin-Madison with degrees in Nutrition and Psychology. She’s a current dietetic intern at MUSC training for a career as a Registered Dietitian.