1. Can I make this gluten-free?

Yes—use gluten-free pasta and gluten-free breadcrumbs.

2. Can I use frozen butternut squash?

Definitely. Roast or steam until soft before blending into the sauce.

Warm gently on the stovetop with a splash of milk to revive creaminess.

Yes! Use almond or oat milk, vegan cheese, and dairy-free butter.

Creamy butternut squash mac and cheese with sharp cheddar and Parmesan—a healthy twist on comfort food.

Scale

1 medium butternut squash, cubed

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

2 cups milk

1 cup vegetable broth

1 tsp Dijon mustard

½ tsp smoked paprika

1 tsp salt

½ tsp black pepper

8 oz elbow macaroni

1 ½ cups sharp cheddar cheese

½ cup Parmesan cheese

2 tbsp butter

Optional: breadcrumbs for topping

Cook Mode Prevent your screen from going dark

1. Roast squash until tender

2. Cook pasta al dente

3. Sauté onion and garlic in butter

4. Blend squash with milk, broth, mustard, and spices

5. Stir in cheddar and Parmesan

6. Combine with pasta and bake with breadcrumbs until golden

Roast squash for best flavor

Easily made vegan with plant-based swaps

Freezer-friendly