Healthy Butternut Squash Mac and Cheese

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy
Healthy Butternut Squash Mac and Cheese

This hearty-healthy Butternut Squash Mac and Cheese tastes decadently creamy, thick and rich, but it’s good for your heart because it’s low sodium and low cholesterol. Whip up this macaroni and cheese for a healthy casserole recipe with a homemade roux and crispy golden-brown panko crumbs.

Total Time
90 minutes
Servings
8
Calories
385
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About This Butternut Squash Mac and Cheese

Can you freeze Healthy Butternut Squash Mac and Cheese?

Yes, you can freeze mac and cheese for up to three months. Once the dish has cooled to room temperature, line and cover your baking pan with aluminum foil and cover tightly before placing in the freezer. To reheat, remove the foil and thaw the mac and cheese in the refrigerator or microwave before baking. To keep this recipe from turning mushy when reheated, initially cook your pasta al dente (1 to 2 minutes less than the recommended time).

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Ingredients

Recipe yields 8 servings

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Helpful How-To Video

How to Make Butternut Squash Mac and Cheese

  1. Step 1

    Preheat oven to 400°. On a baking sheet, arrange butternut squash chunks in a single layer. Drizzle olive oil over the squash and toss. Sprinkle with salt and black pepper to taste. Roast for 20 to 30 minutes, or until tender, turning once.

  2. Step 2

    While the butternut squash is roasting, cook macaroni according to package directions and drain well. Set aside.

  3. Step 3

    Add butternut squash to food processor or blender and purée until smooth. Add in 1/2 cup of the milk and purée again.

  4. Step 4

    Reduce oven temperature to 350°. Lightly coat a 2-quart casserole dish with nonstick cooking spray.

  5. Step 5

    In a large saucepan over medium heat, melt the butter. Add the flour and nutmeg and cook, whisking constantly, for 2 to 3 minutes, or until just browned. Add the remaining 1 1/2 cups milk and whisk until mixture is smooth. Increase heat to high and bring to a boil while continuing to whisk. After sauce has thickened, reduce heat to low and whisk in butternut squash mixture. Add the cheeses and stir until melted. Add the cooked macaroni to the pan and stir until the noodles are well coated. Season with pepper to taste. Transfer the macaroni to the prepared casserole dish. Sprinkle bread crumbs on top.

  6. Step 6

    Bake for 20 minutes, or until macaroni and cheese is bubbling. Heat under a broiler for 2 minutes, or until bread crumbs are lightly browned. Remove from oven and let rest for 5 minutes. Serve warm.

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Nutrition Facts

Serving Size:
1 cup

385
Calories
12
g
Fat
23
mg
Cholesterol
138
mg
Sodium
56
g
Carbs
4
g
Sat. Fat
3
g
Fiber
13
g
Protein
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