Butternut Squash Mac and Cheese

5 from 1 vote
Closeup photo of Butternut Squash Mac and Cheese
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Say cheese!

Sometimes, getting kids to eat their veggies is a battle. If you have a child who’s less than thrilled to eat his veggies, you may have to get sneaky! This yummy mac and cheese recipe hides three whole cups of butternut squash. The butternut squash blends right in with the cheddar cheese, literally, so grab your blender!

Butternut squash is a great source of vitamins A and C and a good source of fiber, potassium, magnesium, and manganese. It’s fat-free, cholesterol-free, and sodium-free to boot. But your child doesn’t need to know any of that… all he’ll know is he’s eating cheesy, gooey mac and cheese!

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

5 from 1 vote

Butternut Squash Mac and Cheese

Cook Time30 minutes
Total Time40 minutes
Servings4 people


  • 1 package dried whole grain macaroni
  • 3 cups butternut squash peeled, seeded, and diced
  • 3/4 cups whole milk
  • 3 Tbsp nutritional yeast
  • 1/4 tsp nutmeg
  • 1/2 cups Parmesan cheese finely grated
  • 1/2 cup cheddar cheese shredded
  • 3 Tbsp cheddar cheese shredded


  • Preheat oven to 375 degrees.
  • Cook pasta according to directions on package and cool.
  • Cook diced butternut squash in boiling water until tender, 8-10 minutes, drain and set aside.
  • In a blender, combine milk, nutritional yeast, nutmeg, and 1 cup of the cooked butternut squash. Blend until smooth, add 1/2 cup parmesan cheese and 1/2 cup cheddar. Blend again and pour over cooled macaroni.
  • Add remaining butternut squash pieces and mix into the pasta/cheese mixture. Transfer to an ovenproof casserole dish and bake for 15 minutes.
  • Top with remaining 3 Tbsp cheddar cheese and bake another 5 minutes.
  • Remove from oven, let rest 10 minutes - serve hot.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Kid-Friendly, Pasta, Vegetarian
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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1 Comment

  1. What can I substitute the Nutritional yeast with? Is it used to thicken or flavor? Thanks. Looks good, can’t wait to try it