This creamy Butternut Squash Mac and Cheese recipe is easy to make and packs in an extra dose of nutrients thanks to the roasted squash and oatmilk, while tasting absolutely delicious!

This recipe is sponsored by Planet Oat who I am excited to be partnering with. All thoughts and opinions are my own.

The Best Easy Butternut Squash Mac and Cheese

Who doesn’t love Mac and Cheese?! It’s the ultimate cozy comfort food that no one can resist. 

This creamy stovetop Butternut Squash Mac and Cheese recipe is full of all the very best things. It has perfectly cooked tender pasta and a creamy cheese sauce (option to use vegan “cheese” to keep this recipe completely vegan) that’s packed with extra vegetable goodness thanks to roasted butternut squash! 

To keep things extra smooth and creamy, this recipe uses Planet Oat Original Oatmilk for a smooth sauce that is out of this world. This recipe is so easy to make and sure to be a hit!

Butternut Squash Mac and Cheese Video

More Butternut Squash Recipes

butternut squash Mac and cheese ingredients

Butternut Squash Mac and Cheese Ingredients

Butternut Squash: I love using butternut squash in sauces, soups, and pasta because it adds extra fiber, nutrients, and gives the best creamy texture with a neutral taste! Trust me, no one will even know that this Mac and Cheese is full of nutritious squash. 

Planet Oat Original Oatmilk: By now you know how much I love Planet Oat Oatmilk, and the Original version is the perfect choice for this recipe due to its mild flavor. Combined with the butternut squash, it gives the sauce a rich creamy texture without having to use any heavy cream. It’s also soy, peanut, and gluten free, which makes it a great option for everyone!

Spices and Seasonings: A combination of garlic, onion, and paprika help to give this Mac some knockout flavor. 

Extra Sharp Cheddar Cheese: You’ll fold in some extra sharp cheddar cheese at the end for the perfect cheesy bite in the sauce. For the best results, take a little extra time to shred your own cheese to ensure it’s melty and delicious. Need to keep this recipe plant-based? There’s an option to use vegan “cheese” for a completely vegkeep this recipe completely vegan mac and cheese! I included more info below! 

Pasta: I used cavatappi pasta but feel free to use your favorite! Traditional elbows, penne, or farfalle would all work well!

butternut squash and oat milk in blender

Ingredient FAQs and Swaps

  • Butternut Squash: Don’t have butternut squash on hand? You can swap it for baked sweet potato instead. This tutorial on how to bake sweet potatoes is my go-to method!
  • Cheddar: Want to make this recipe completely vegan? you can use your favorite vegan sharp cheddar cheese substitute instead!
  • Pasta: Need to make this Mac and cheese gluten free? use your favorite gluten free pasta!

butternut squash on sheet pan

How to Make Butternut Squash Mac and Cheese

Step One: Toss the butternut squash cubes in oil and then place on a sheet pan lined with parchment paper. Bake at 400 degrees for 30-45 minutes until tender. 

Step Two: Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta and cook according to package directions until al dente. Drain and set aside. 

butternut squash Mac and cheese sauce

Step Three: Let the squash cool a bit and then transfer to a high powered blender. Add the Planet Oat Original Oatmilk to the blender and carefully blend on high for 30 seconds to 1 minute until you have completely smooth and creamy butternut squash puree. 

Step Four: Transfer the pureed squash mixture to a large pot over medium-low heat. Add the garlic powder, onion powder, paprika, ground mustard, salt, and pepper and stir until well combined. 

cheese, noodles, and sauce in pot

Step Five: Add the cooked pasta and cheese to the butternut squash sauce. Fold the pasta and cheese into the sauce until well combined. You can add a splash of extra Planet Oat Original Oatmilk to adjust the consistency to your liking. 

Step Six: Top with chopped parsley, extra shredded cheese, or both and serve warm. 

butternut squash Mac and cheese in casserole dish

More Comfort Food Recipes

Easy Sausage and Broccoli Pasta

Healthy Baked Ziti

Easy Lasagna Soup

Pesto Turkey Meatballs

Easy Homemade Lasagna

I hope you give this Creamy Butternut Squash Mac and Cheese a try! It’s delicious comfort food that’s perfect for kids and kids at heart.

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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butternut squash Mac and cheese in casserole dish

Butternut Squash Mac and Cheese

  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegetarian
  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegetarian

Ingredients

  • 1 pound butternut squash (half of a small/medium squash or 16 oz cubed squash)
  • 2 teaspoons olive oil
  • 2 cups Planet Oat Original Oatmilk, plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 10 oz shredded sharp cheddar cheese or vegan cheese substitute
  • 16 oz cavatappi pasta (I used this kind)

Method

  1. Preheat the oven to 400 degrees.
  2. Cook the butternut squash: For cubes – Toss the butternut squash cubes in oil and then place on a sheet pan lined with parchment paper. Bake at 400 degrees for 30-45 minutes until tender. For half a whole squash – Remove the seeds from the inner cavity of the squash and then drizzle with olive oil. Place cut side down on a parchment lined baking sheet and bake at 400 degrees for 30-45 minutes. 
  3. Make the pasta: Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta and cook according to package directions until al dente. Drain and set aside. 
  4. Let the squash cool a bit and then transfer to a high powered blender. Add the Planet Oat Original Oatmilk to the blender and carefully blend on high for 30 seconds to 1 minute until you have completely smooth and creamy butternut squash puree. 
  5. Transfer the pureed squash mixture to a large pot over medium-low heat. Add the garlic powder, onion powder, paprika, ground mustard, salt, and pepper and stir until well combined. 
  6. Add the cooked pasta and shredded cheese to the butternut squash sauce. Fold the pasta and cheese into the sauce until well combined. You can add a splash of extra Planet Oat Oatmilk to adjust the consistency to your liking. 
  7. Top with chopped parsley, extra shredded cheese, or both and serve warm. 

Keywords:

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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10 Comments

  1. This was a great recipe and so versatile!! I had a jar of pumpkin & butternut squash pasta sauce that needed to get used. I used that in place of actually roasting & puréeing squash. Kept everything else the same (except I added a couple shakes of red pepper flakes, because my husband and I like spicy!) and it was SO GOOD. Absolutely delicious and made great leftovers too!

  2. Audrey Getman says:

    I just made this for myself for the week to eat as a side with meals. Wow!! It’s soo delicious. Im so happy that I made it and it’s not as heavy as traditional Mac and cheese. I can eat it as a side with dinner, or with a salad for lunch. I will definitely be making this for the holidays too. Thanks for a great recipe!

  3. Kelsey Forlini says:

    This was so good and reheats nicely in a crockpot too!

  4. The recipe came out amazing. Perfect fall dinner! I used dairy free cheese to make the recipe fully vegan.

    1. Ashlea Carver says:

      I’m so glad you loved it, Carissa!

  5. This was so tasty! I love this Mac and cheese upgrade

  6. This was a delight! Creamy and cheesey, the perfect fall recipe. Thank you!

  7. casey colodny says:

    One of the best DF mac and cheese ive ever had!!! so creamy and yummy, hard to believe there is even veggies in it!

  8. Hi Ashlea!

    Another fantastic recipe! It’s so creamy and I love the addition of the squash! I used frozen squash, dairy milk and a squirt of Dijon because I was out of mustard powder. It is super delicious.

    Thank you for your stellar recipes!

    Mary

  9. Katie Ann says:

    Made this tonight because I had some random butternut squash and it came out great! Thank you!