Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

4 of 5 (211)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 4.3 g
  • Cholesterol: 10.5 mg
  • Sodium: 305.7 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.2 g

View full nutritional breakdown of Butternut Squash Mac and Cheese calories by ingredient
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Introduction

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish! Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!
Number of Servings: 8

Ingredients

    1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
    1 cup low-sodium vegetable broth
    1 1/2 cups skim milk
    Pinch of nutmeg
    Pinch of cayenne pepper
    3/4 teaspoon salt
    Freshly ground black pepper
    1 pound whole wheat spirals
    1 cup shredded extra-sharp cheddar cheese
    4 tablespoons Parmesan cheese, grated
    1/2 cup part-skim ricotta cheese
    2 tablespoons breadcrumbs
    1 teaspoon olive oil
    Olive-oil cooking spray, for baking pan

Tips

Serve the leftovers in a thermos for a tasty lunch! Want to get kids off to a healthy start this school year? So does SparkPeople! With
"A Month of Fun and Healthy School Lunches,"
you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.


Directions

Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 minutes. Remove from heat.

Add noodles to boiling water; cook according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.

In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 8!


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Member Ratings For This Recipe


  • Very Good
    41 of 43 people found this review helpful
    This was good. Not very cheesy and I could definitley taste the squash, but I LIKE butternut squash so this was fine. Might add more cheese next time and puree squash mixture in blender to make it less noticeable so my husband won't know it's there. Wish the recipe was less time consuming though. - 12/8/08

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  • Incredible!
    39 of 39 people found this review helpful
    This was really good. My family wants it again.
    They didn't care for the topping though, but no big deal, I'll just skip it.
    I used a frozen pkg of squash from the grocery store, it worked great.
    - 1/29/09

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  • Incredible!
    35 of 35 people found this review helpful
    This turned out delicious!! I would totally make this agian!! I substituted reduced fat cream cheese for the ricotta and used reduced fat mexican shredded cheese we had in the house.I blended the mixture with a hand mixer before mixing it with the pasta. Turned out amazing! Thanks!! - 10/5/10

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  • Incredible!
    22 of 22 people found this review helpful
    This was really tasty, although I might use an even sharper cheese the next time. Substituted tofu for ricotta to avoid a trip to the store, left off the crumbs,sprinkled parmesan on the top cooking cooking spray to help the top brown. - 10/2/10

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  • Very Good
    20 of 21 people found this review helpful
    This was great! I used frozen yellow squash instead of butternut squash (it was what I could find), and shells instead of spirals, but it still worked out. I'll definitely hold onto this recipe! - 4/6/09

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  • Very Good
    17 of 17 people found this review helpful
    I would definetly make this again! It has plenty of cheesiness to it and the added flavor of the squash is awesome! It does taste better fresh than re-heated so make sure you have plenty of people to share it with! - 12/29/08

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  • Incredible!
    13 of 13 people found this review helpful
    Eccellent way to sneak in the veg. I made this but added extra cheese and spices and it came out great. Even tastes good the next day which is important for me since I'm the only one eating it so have to make good left overs. - 10/10/10

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  • Very Good
    13 of 13 people found this review helpful
    Delish!!! For a smoother consistency, I put the squash and about 1/4 of the liquid in my food processor after cooking. Hubby wants more chunks next time, lol. YUM!!! - 3/19/10

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  • Incredible!
    12 of 12 people found this review helpful
    Yum! I didn't have ricotta & left it out, still came out tasty. Mine ended up filling a 9X12 pan, so I added a bit more cheese & doubled the topping. Would add more cayenne or a bit of chili powder next time, but this one is a keeper! - 9/28/09

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  • O.K.
    12 of 13 people found this review helpful
    This was ok. I love squash and I love mac and cheese, and this was a decent combination of both, but it lacks that creamy gooey goodness of conventional mac and cheese. If I were to make it again I would add more cheddar. - 9/13/09

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  • Incredible!
    11 of 12 people found this review helpful
    This was amazing. I made it a little differently and just used this recipe as a guideline, and it was just phenomenal! My boyfriend had NO IDEA what the "secret ingredient" was. When I told him it was butternut squash he was blown away! Yum, Yum, YUM! - 10/12/10

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  • Good
    8 of 9 people found this review helpful
    A little dry, needs more sauce and flavor - 10/14/10

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  • Very Good
    7 of 7 people found this review helpful
    i am a mac & cheese fanatic. with that being said, this is a very good recipe...if you like butternut squash (and i do, so i really like this recipe). but for the mac & cheese part, it's not cheesy enough for my taste. i used about 6 oz (calls for 4). next time add more. maybe 1/2 cheddar & 1/2 moz. - 3/23/11

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  • Incredible!
    6 of 6 people found this review helpful
    SO GOOD. I double the amount of cheddar, sprinkled some part-skim mozzarella on top and then some bread crumbs. I make this once a week. - 10/21/12

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  • Incredible!
    4 of 6 people found this review helpful
    Took very long to make but tasted delicious. Omitted the bread crumb layer on top. Next time I will make two layers of cheese. The recipe is unclear, should I have cooked the macaroni in the milk? - 3/10/09

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  • Incredible!
    4 of 4 people found this review helpful
    I made this for dinner last night. Even my husband, who hates squash, loved it and my 10 month old grand daughter ate it right down and wanted more. - 1/10/09

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  • Good
    4 of 7 people found this review helpful
    Not bad, but my kids were not impressed. I am trying to find ways to sneak veggies in their diets and thought this was an ingenious way, but my kids are too smart & it didn't taste like Kraft Mac 'N Cheese so I guess its back to the drawing board for me. For those less picky eaters - its good. - 12/11/08

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  • Very Good
    4 of 4 people found this review helpful
    Very good recipe - a little dry so I will add more milk or maybe some velvetta next time. A great way to sneak in some veggies for the picky eaters! - 11/28/08

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  • Incredible!
    4 of 4 people found this review helpful
    Wowzerz.....this was awesome!!!! - 11/25/08

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  • Very Good
    4 of 4 people found this review helpful
    Enjoyed this very much. I cut back on salt but will use the recommended amount. Also I used already shredded sharp cheddar, but would recommend the extra sharp for more flavor. Will definitely make it again! - 11/23/08

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  • Very Good
    3 of 14 people found this review helpful
    I'm on a gluten and dairy free meal plan temporarily (I hope!) and I find myself thinking about mac and cheese as fall gets cooler. This sounds very good. I'll try it as soon as I get back to dairy. I can always use gluten free pasta! - 10/12/10

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  • Very Good
    3 of 6 people found this review helpful
    I definitely will make this again! - 12/9/08

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  • Very Good
    3 of 4 people found this review helpful
    Made this for the farm hands everybody loved it. Including the teenagers. - 12/8/08

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  • Very Good
    3 of 4 people found this review helpful
    that was so good!! - 11/25/08

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  • Very Good
    3 of 4 people found this review helpful
    My family and I loved it! Will surely make again! - 11/20/08

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  • Very Good
    2 of 2 people found this review helpful
    4 stars for the idea to use butternut squash. It added a nice texture, and an interesting taste. I used almost a completely different combination of cheese and added carrots, so can't really comment more on the rest of the recipe - 1/4/10

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  • O.K.
    1 of 1 people found this review helpful
    I thought it was bland. My family thought is was OK, nothing great. I won't make this again. - 9/2/14

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  • O.K.
    1 of 1 people found this review helpful
    Really bland and not very cheesey. Dominant flavor was the squash. Totally edible but family definitely said not worth doing again. - 3/5/14

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  • O.K.
    1 of 1 people found this review helpful
    It was kind of bland, even with the cheese. - 9/22/13

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  • Incredible!
    1 of 1 people found this review helpful
    Very very tasty! Made it according to the recipe with one switch - cottage cheese instead of ricotta. Not necessarily "cheesy," (as others have also commented) but good. - 2/23/13

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 12/8/12

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  • Incredible!
    1 of 1 people found this review helpful
    I like to use frozen chopped squash from the store in this recipe. I have arthrtis in my hands, so this is an easier way off doing it! I like the mixture of the added squash to the macaroni, it is deliciious. - 11/11/12

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  • Very Good
    1 of 1 people found this review helpful
    Very good but I'd like more cheese. I used frozen butternut squash so it took shorter to prepare. - 10/8/12

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  • 1 of 2 people found this review helpful
    this is just what I needed, thank you for creative new ways to prepare the usual same old foods. - 10/9/10

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  • 1 of 2 people found this review helpful
    I'm a mac & cheese addict and am always on the lookout for healthy versions. Definitely going to try this one! - 10/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome, awesome, awesome!! I just tried it and it turned out great!!!! Yummy... can't taste the squash, either! I didn't bother peeling the squash (homegrown, so I knew there were no nasty chemicals on it) -it turned the sauce a rather interesting shade of pale green, but the green cooked out. - 9/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    YUM YUM YUM!!! Thanks for this recipe - a new fall favorite. - 9/24/10

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  • 1 of 1 people found this review helpful
    Mac and cheese is my husband's favorite food so I'm delighted to find a way to increase nutrition and get veggies into his favorite food. - 9/22/10

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  • Incredible!
    1 of 1 people found this review helpful
    I think the instructions are very clear. Learn to read people. Yummy, but I added a touch of yogurt-cheese to increase creamyness. Made it a bit tart so added a bit more chedder. Yum. - 9/22/10

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  • Very Good
    1 of 1 people found this review helpful
    I will definitely make this again as I am always looking for ways to make Mac & Cheese better for me (one of my favorite comfort foods). Just a note on this recipe - the directions are very stream of consciousness. It took me a couple read throughs to understand exactly what I needed to do. - 9/21/10

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  • 1 of 1 people found this review helpful
    This sounds wonderful, can't wait to try it. Sounds like a great way to get a vegetable into the kids. - 9/21/10

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  • Good
    1 of 1 people found this review helpful
    Not the best and not the worst, sorry. - 9/21/10

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  • 1 of 1 people found this review helpful
    This is good for potluck. - 8/26/10

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  • Very Good
    1 of 1 people found this review helpful
    Great recipe. I liked it better with extra pepper and extra breadcrumbs. Delicious, filling and fairly healthy. Would definitely make it again. - 7/26/10

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  • Very Good
    1 of 1 people found this review helpful
    yummy - 7/14/10

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  • 1 of 1 people found this review helpful
    I also got confused about the directions and started to put the milk, broth and squash in the boiling water. oops. This isn't stouffers, but is really good if you miss mac & cheese b/c of dieting. I used quinoa pasta instead and did 1/2 c red fat and 1/2 c x sharp cheese & did cornflakes instead. - 7/11/10

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  • 1 of 1 people found this review helpful
    it was delicious!!! - 6/29/10

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  • O.K.
    1 of 1 people found this review helpful
    was dry and not much flavor. recipe was unclearly written and had to figure it out. - 6/28/10

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  • Good
    1 of 1 people found this review helpful
    This was good but a little bland? I cooked the squash in the water and then transfered to a small pot with broth and milk. Then I added pasta to squash "water" and cooked that. I know the directions were a little confusing:) I used whole fat ricotta and 2% milk fat cheddar 6 oz. Needs some umph - 6/23/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is very good! My husband, son, & I really liked this. Didn't follow it completely b/c didn't have all the ingredients. Used spelt noodles & mozzarella cheese instead. Used water instead of vegetable broth. Son is vegetarian. Added french fried onions on top. Will do again! - 6/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    very creative! - 3/3/10

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  • O.K.
    1 of 1 people found this review helpful
    No cheese flavor, just sticky, sweet pasta. Way more a side dish than mac and cheese - 2/24/10

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  • Very Good
    1 of 1 people found this review helpful
    My kids had NO clue they were eating a butternut squash. I thought it was delicious. Instructions aren't the clearest I've seen, but we figured it out. I will make a few adjustments next time, like using a little more cheddar. But this is a keeper! - 2/7/10

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  • Good
    1 of 1 people found this review helpful
    Great for a healthier choice, but not as smooth as I would prefer. If you don't eat macaroni very often it might be better to just eat the real thing as a treat. - 12/15/09

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  • Incredible!
    1 of 2 people found this review helpful
    Was looking for a way to use my cooked butternut. Thanks so much for this interesting recipe. I look forward to trying this tonight. I didn't have ricotta so used mozzarella cheese instead. I also didn't have extra sharp cheese, so I replaced it w/shredded mexican blend - 11/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    i make something very similar to this- its one of my favorite "good for you" comfort foods! YUMMERS! - 11/9/09

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  • 1 of 2 people found this review helpful
    I really liked this but it took a long time to make. What takes so long is peeling the squash. Is there an easier way to do this?
    I love how the greens get crispy. I would never have thought of using them this way.
    - 10/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    i rated 5* because i love the idea of bulking out with squash i will use this in other recipees - thanks - 7/13/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this recipe using elbows instead of spirals and more ricotta than I was supposed to by mistake and it came out great. It is higly requested in the house. People who don't even like macaroni and cheese were loving it. Great recipe! - 4/27/09

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  • Very Good
    1 of 1 people found this review helpful
    This was a wonderful way to "hide" the squash!!! - 2/3/09

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  • Very Good
    1 of 1 people found this review helpful
    yummy! - 1/8/09

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  • 1 of 2 people found this review helpful
    My son loves vegetables but is very picky, and my boyfriend hates them but he will eat about anything else that's not nailed down. They love mac & cheese so I think I'll try this. I'll let u guys know how it turns out - 1/6/09

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  • 1 of 3 people found this review helpful
    This looks and sounds delish!!! I have already emailed this to friends and family and can't wait to make it myself. I have the cheese, just need to get the squash. Thanks for sharing :) - 12/1/08

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  • 1 of 3 people found this review helpful
    Sounds good and healthy! 081119 - 11/19/08

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  • 1 of 5 people found this review helpful
    My kids love Mac & Cheese (veggies not so much) so you bet I am going to try this recipe! eh eh
    Thank you for sharing this recipe! :-)
    - 11/19/08

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  • 1 of 5 people found this review helpful
    i want to try this since i love squash AND mac n chz - 11/19/08

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  • 1 of 5 people found this review helpful
    Looks yummy we'll have to try it - 11/18/08

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  • PROTEIN AND FIBERGOOD FOR THAT SERVING. - 8/15/17

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  • Love this recipe...I am not a fan of butternut squash, but this one is a winner - 8/13/17

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  • This looks tasty & I'm sure I would like it. DH does not like squash and the recipe is for 8 people so would be too much for us. But I would love to try it. - 8/13/17

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  • A good way to get in some more veggies. - 8/13/17

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  • This was really good love the Butternut squash. After reading some of the post I did add some extra cheese. - 8/13/17

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  • Thank you. May try but not a big fan of squash. - 8/13/17

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  • I have got to try this one I love squash - 8/13/17

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  • yummy - 8/13/17

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  • I used yellow squash, not a fan of butternut. Very good. - 8/13/17

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  • Yummy - 8/13/17

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  • yummy - 8/13/17

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  • Will need to think of ways to speed up the process. - 8/13/17

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  • looks good. - 8/13/17

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  • This is ok. I'm not sure if I would make it again. - 8/13/17

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  • I want some! - 8/13/17

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  • Good recipe loved the butternut in it. - 8/13/17

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  • Sounds like a good dish - 8/13/17

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  • I love butternut squash. Will have to try this. - 8/13/17

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  • My hubby loves mac and cheese and this is a good way to get some veggies in him without him knowing. - 8/13/17

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  • Prep time was too long to make this a weekly item but the taste was good and family liked it. - 8/13/17

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  • The ratio of cheese to pasta is off, I use 6 oz of pasta and 6 oz cheese. - 8/13/17

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  • My family enjoyed this. Will make it again. - 8/13/17

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  • Lots of caps but might try it anyway - 8/13/17

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  • Looks good - 8/13/17

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  • - 7/20/17

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  • I liked this better than my husband, who wanted a more cheesy macaroni! - 2/16/17

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  • yummy - 2/16/17

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  • The recipe reads to use a 9 x 9 inch pan and that it serves 8. Is the pan size a typo? - 1/30/17

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  • Good. Recipe made enough for a 9 x 13 pan. I substituted cottage cheese for the ricotta. Plan to make it again. - 1/26/17

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  • This is my daughter's favorite. Every Thanksgiving and Birthday she asks for this. - 11/24/16

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  • I was worried about the nutmeg and squash making it take weird but I really didn't notice them, only a hint. I also boiled my squash and used the same water for the pasta. We love it. - 11/22/16

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  • Missing something - 10/11/16

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  • This was really good tasting. We omitted the bread crumbs and used cream cheese in like Tbone 23 did. - 10/3/16

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