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Butternut Squash Mac and Cheese Recipe – Easy Cozy Dinner with Crispy Herb Topping

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This comforting butternut squash mac and cheese features a creamy, cheesy sauce blended with roasted squash and is topped with a crispy, garlicky herb breadcrumb layer. It’s a cozy, veggie-boosted twist on classic mac and cheese, perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 12 oz)
  • 12 oz pasta shells or elbow macaroni
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1 cup chopped spinach
  • Optional: 1/4 cup crispy bacon bits
  • Optional: Pinch red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Spread butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until fork-tender and caramelized.
  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente (7-8 minutes). Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth and nutty. Gradually whisk in milk, stirring constantly until slightly thickened (3-4 minutes).
  4. Add roasted squash to the sauce and puree with an immersion blender or regular blender until smooth. Return to saucepan and add cheddar and Parmesan cheeses. Stir until melted and creamy. Season with salt, pepper, and nutmeg.
  5. Add drained pasta to the cheese sauce and stir gently to coat. Pour mixture into an oven-safe skillet or casserole dish.
  6. In a small bowl, mix panko breadcrumbs, parsley, thyme, garlic powder, and olive oil. Season with salt and pepper. Toss until breadcrumbs are evenly coated.
  7. Sprinkle herb topping evenly over mac and cheese. Bake at 400°F for 15 minutes until topping is golden and crisp. For extra crunch, broil for 2 minutes at the end, watching closely.
  8. Let rest for 5 minutes before serving. Garnish with extra parsley or thyme if desired.

Notes

Roast squash until deeply golden for best flavor. Use freshly grated cheese for a smoother sauce. Let the dish rest before serving for easier slicing. For gluten-free, use GF pasta, flour, and breadcrumbs. Add smoked paprika or cayenne for extra depth. Mix in spinach or bacon for variations.

Nutrition

Keywords: butternut squash mac and cheese, comfort food, vegetarian, easy dinner, crispy herb topping, fall recipe, family meal, cheesy pasta, autumn, casserole

Find it online: https://emmayum.com/butternut-squash-mac-and-cheese-recipe-easy-cozy-dinner-with-crispy-herb-topping/