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Home » All Recipes » Easy Midweek Meal Ideas » Easy Butternut Squash Macaroni Cheese

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Easy Butternut Squash Macaroni Cheese

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Butternut Squash Macaroni Cheese

This Butternut Squash Macaroni Cheese recipe is so super easy – it takes well under 30 minutes and doesn’t involve making a roux, plus it’s a deliciously sneaky way of getting 1 of your 5 a day – perfect for fussy eaters!

Butternut Squash Macaroni Cheese

I love the idea of adding butternut squash to macaroni cheese – not only is it a really easy and delicious way of getting 1 of your 5 a day, but also the sweetness of the butternut squash contrasts beautifully with the sharp saltiness of a good mature cheddar.

Butternut Squash Macaroni Cheese

There are lots of recipes all over the internet for Butternut Squash Macaroni Cheese (or Butternut Mac and Cheese as my friends over the pond prefer to say), but a lot of them are rather complicated, involve making a roux (which I know sends many otherwise perfectly competent cooks into a bit of a spin), or use far too many pots and pans for my liking! So I set about creating a really super simple version of Butternut Squash Macaroni Cheese that could be made in minutes and using only 2 pans.

Butternut Squash Macaroni Cheese

Many of the recipes I looked at started by boiling the butternut squash, then making a cheese sauce and then mixing the two together. It occurred to me that a step could be cut out easily by boiling the butternut squash in the milk itself, which would not only save on time and washing up, but also mean that more of the nutrients from the butternut squash would be saved (rather than being drained off in the cooking water) AND the butternut squash would act as a thickener, meaning there would be no need to make a roux.

Butternut Squash Macaroni Cheese

I tried out my ideas, and it sort of worked, but my first attempt was a bit runny, so I came up with a rather ingenious solution to the problem. I part cooked the pasta the normal way and then let it finish off cooking in the sauce – the pasta itself absorbs some of the water, resulting in a macaroni cheese with a lovely soft saucy consistency, but without being too runny. I like this more saucy consistency to my macaroni cheese, however if you prefer a thicker sauce, you could always mix a tablespoon of cornflour with a little milk, and then add this to the sauce before adding the pasta.

Butternut Squash Macaroni Cheese

Mostly in the UK we finish off our macaroni cheese under the grill or in the oven, but I notice that many American recipes don’t do that…and it made me wonder why we bother in the UK. Yes, it’s sort of nice to have those lovely crunchy bits on top, but it’s a lot of fuss and bother – not to mention extra washing up – AND an extra 10-20 minutes cooking time…I think I can live without those crunchy bits.

Butternut Squash Macaroni Cheese

But if you simply can’t do without the crunchy crispy crust on top of your macaroni cheese, then simply tip the finished pasta into a shallow oven dish and sprinkle with a little extra cheese and/or bread crumbs, then place under a hot grill until golden and bubbling…then find someone else to tackle the extra washing up 😉

Easy Butternut Squash Macaroni Cheese

I think this works best with a simple salad, but you could always serve this up with a few veggies, if you prefer – a mix of peas, sweetcorn and broccoli would be nice. And wine wise, a lovely crisp sauvignon blanc would cut beautifully through the sweetness of the butternut squash.

Easy Butternut Squash Macaroni Cheese

 

If you like this recipe…

…you might also like:

  • Super Simple Macaroni Cheese
  • Three Cheese Macaroni Cheese
  • Spanish Style Macaroni Cheese with Chorizo and Manchego
  • Leek and Bacon Macaroni Cheese

 

Butternut Squash Macaroni Cheese
Print Pin
5 from 3 votes

Easy Butternut Squash Macaroni Cheese

This Butternut Squash Macaroni Cheese recipe is so super easy – it takes well under 30 minutes and doesn’t involve making a roux, plus it’s a deliciously sneaky way of getting 1 of your 5 a day - perfect for fussy eaters!
Prevent your screen from going dark
Course Main Course
Cuisine American, British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 481kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 500 g butternut squash cut into 1cm / ½inch cubes
  • 300 ml milk
  • Salt and pepper to taste
  • 300 g pasta any shape (I used spirals)
  • 100 g mature cheddar cheese plus extra for sprinkling
  • Salad or vegetables to serve

Instructions

  • Place the cubed butternut squash and milk, plus some salt and pepper in a large deep saucepan (it needs to be big enough to fit all the cooked pasta later).
  • Bring to the boil, then cover with a lid and simmer for 8 minutes until the butternut squash is tender.
  • Meanwhile cook the pasta for about 8 minutes until it is nearly, but not quite, done to your liking, then drain.
  • When the sauce is ready, use a hand blender to blitz to a smooth consistency (or a potato masher if you would prefer a slightly rougher consistency).
  • Next add 100g cheddar cheese to the sauce and stir until melted.
  • Then add the drained pasta to the sauce and stir together. Cook on a low heat for 3-5 minutes, until the pasta is done to your liking and the sauce has thickened slightly.
  • Serve with a simple salad or vegetables.

Notes

  1. If you prefer a thicker sauce, mix 1 tablespoon of cornflour with a little milk and then add this to the sauce before you add the pasta.
  2. If you wish to make this into a pasta bake, tip the finished pasta into a shallow oven dish and sprinkle with a little extra cheese and/or bread crumbs and cook under a hot grill until golden and bubbling.
  3. Not suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Butternut Squash Macaroni Cheese
Amount Per Serving
Calories 481 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 197mg9%
Potassium 731mg21%
Carbohydrates 75g25%
Fiber 5g21%
Sugar 9g10%
Protein 20g40%
Vitamin A 13660IU273%
Vitamin C 26mg32%
Calcium 341mg34%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Butternut Squash Macaroni Cheese for later

This Butternut Squash Macaroni Cheese recipe is so super easy – it takes well under 30 minutes and doesn’t involve making a roux, plus it’s a deliciously sneaky way of getting 1 of your 5 a day - perfect for fussy eaters! #butternutsquash #pasta #macaronicheese #macandcheese #onepot #onepotdinner #vegetarian #easymidweekmeals #easymeals #midweekmeals #easydinners #dinnertonight #dinnertonite #familydinners #familyfood #easypeasyfoodie #cookblogshare

 

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177 shares


19 Comments

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Comments

  1. ema says

    1st November 2016 at 12:28 pm

    a combination of 2 fabulous things! What a great idea 🙂

    Reply
    • Eb Gargano says

      1st November 2016 at 2:57 pm

      Thanks Ema! I agree – I am such a huge fan of butternut squash and cheese, together they are fabulous!! Eb x

      Reply
  2. Mandy says

    2nd November 2016 at 7:53 pm

    Great idea to cook the squash in the milk – I make this quite often but I usually do cook it separately and you’re right – it makes loads of washing up! And none of my pans can go in the dishwasher 🙁

    Reply
    • Eb Gargano says

      3rd November 2016 at 12:14 pm

      Eeek – none of your pans??? I don’t think I could cope with that!! I am all about minimising the washing up. Life is too short to spend more than is necessary on the washing up IMHO. I think that’s why I like traybakes and one pot recipes so much!! Thanks for your kind comments 🙂 Eb x

      Reply
  3. Kate - gluten free alchemist says

    2nd November 2016 at 11:29 pm

    Love the idea of using butternut in the sauce at the milk stage and more than a fan of avoiding extra work with a roux…… but I do like a good thick sauce, so would probably have to add the cornflour. I am also a lover of a crispy crunchy top……. It would have to go under the grill or back in the oven with a nice cheesy crumb topping in my house I am afraid!

    Reply
    • Eb Gargano says

      3rd November 2016 at 12:19 pm

      Haha – I do like a crunchy, cheesy topping…when I have the time, but on a busy school night I can do without it! And the extra washing up it entails!! Thanks for your kind comments 🙂 Eb x

      Reply
  4. Corina says

    2nd November 2016 at 11:31 pm

    I love the idea of making a sauce with the butternut squash and a great idea to save on pans by cooking it all together! I think it’s something I’ll have to experiment with for lunch before trying it out on the rest of the family though.

    Reply
    • Eb Gargano says

      3rd November 2016 at 12:20 pm

      I’ll do anything to save on extra work and washing up!! Let me know how it goes if you try it 🙂 Eb x

      Reply
  5. Angela / Only Crumbs Remain says

    3rd November 2016 at 3:25 pm

    Absolutely LOVE this Eb, it’s ingenious! You’re so right about the nutrients from the squash largely disappearing into the cooking water (we tend to steam our vegies these days for that very reason and they end up far tastier than languishing in water for ages) …and reduced washing up too…simply genius! Pinning. Angela x

    Reply
    • Eb Gargano says

      3rd November 2016 at 3:41 pm

      Aw, thanks Angela 🙂 I generally try and steam my veggies too…or else cook them into a soup or stew so I can keep all the nutrients. And totally with you on the tastiness – sooo much better…except green beans. For some reason I always think they taste much better boiled and can never get them to taste as nice steamed…no idea why! Thanks for your lovely kind comments and for pinning 🙂 Eb x

      Reply
  6. Kirsty Hijacked By Twins says

    4th November 2016 at 3:12 pm

    What a great idea! This is definitely going on my to try list, we love butternut squash. Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      5th November 2016 at 1:07 pm

      Thanks, Kirsty! Butternut squash is such a fabulous vegetable, isn’t it? I just can’t get enough of it at the moment 🙂 Eb x

      Reply
  7. apply to face blog says

    9th November 2016 at 10:40 pm

    What a lovely idea,I did try the same with cauliflower and it was good but I bet this is sweeter which would make a big difference with the kids!Looks delicious-Jenny x

    Reply
    • Eb Gargano says

      10th November 2016 at 10:30 am

      Thanks Jenny. I like the idea of adding cauliflower too – I love cauliflower cheese and I love macaroni cheese, so I expect I would love the two together…maybe I could add in some butternut squash too…mmm must test that one out! Eb x

      Reply
  8. cherri says

    21st May 2018 at 4:25 am

    just finished lunch, wow, great combination, pumpkin and cheese . will be serving the leftovers for dinner tonight.

    Reply
    • Eb Gargano says

      21st May 2018 at 9:20 am

      Hi Cherri – thanks so much for this lovely comment. So pleased you liked it. 😀 I agree – pumpkin and cheese is such a great combo! Eb x

      Reply
  9. Choclette says

    5th May 2020 at 4:42 pm

    You’re a woman after my own heart Eb. Simple cooking and less washing up is definitely my thing. I’ve been meaning to try butternut mac & cheese for years. And now I’ve seen this, I might even get around to it.

    Reply
  10. Midge @ Peachicks' Bakery says

    8th May 2020 at 9:16 am

    I’m a big fan of any pasta bake that uses veggies to thicken the sauce! The peas would LOVE this! Thanks for sharing with #CookBlogShare

    Reply
    • Eb Gargano says

      11th May 2020 at 11:03 am

      Thanks Midge 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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177 shares