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Butternut Squash Mac and Cheese

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    6 servings


  • 8 ounces uncooked whole wheat elbow macaroni
  • 1 medium butternut squash (about 3 pounds), seeded and cubed
  • 1/4 cup plain Greek yogurt
  • 1 cup fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup soft whole wheat bread crumbs


  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
  • Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
  • Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
  • Bake, uncovered, until golden brown, 15-20 minutes.
Nutrition Facts
1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.

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Average Rating:
  • PamClopton
    Nov 16, 2020

    Not a keeper. Cheese didn’t melt. It curdled.

  • texasczech
    Apr 29, 2019

    I used only half of the pasta called for and frozen instead of fresh butternut squash. The main flavor of the finished dish was that of the butternut squash. I couldn't really taste the cheese. That being said, I did enjoy this recipe and will make it again when I'm craving mac and cheese.

  • NH-rescue
    Nov 27, 2018

    The squash is a great addition to this dish! Plus, it's a great way to use up Thanksgiving leftovers. We omitted the nutmeg and bread crumbs but added bacon-cheddar shredded cheese as a topping. Definitely a repeat recipe!

  • RobDe
    Nov 23, 2018

    This was amazing !! my guest loved it . I added a little more nutmeg and some cinnamon - delicious!!

  • susan
    Oct 31, 2018

    There's another recipe like this on Simply Scratch that uses about the same amount of cheese but makes a 9 x 13 pan with a pound of pasta and butternut puree. I like the yogurt idea on this one and the nutrition information is a big plus. Thanks for sharing

  • Krstos3
    Oct 30, 2018

    This is now one of my fav mac and cheese recipes! I like to make mac

  • piler
    Oct 23, 2018

    I saw this in the magazine, realized I had everything on hand and went to my kitchen. I followed the recipe exactly. It was really tasty. Not just a good healthy recipe, but an awesome mac and cheese. I will be making this again tonight. I have a pot roast in the crock pot and some kale for a salad to complete the meal, but my husband would be happy with just the mac and cheese.

  • alstrain
    Oct 15, 2018

    This recipe was delicious! Super smooth and fabulous flavor! I'm not quick to give 5*s, but this one deserves it... PLUS it's very simple.