Butternut Squash Mac ‘n’ Cheese

Winter makes me want to go into hibernation mode. And that means I want pasta and cheese. And lots of it. At least this one is loaded with healthy butternut squash, too, so I don’t feel too terribly bad about myself when eating it. Another thing to note: the leftovers are amazing, too! Enjoy!

Butternut Squash Mac 'n' Cheese Recipe // Scoutie Girl


  • 1 medium butternut squash, peeled and cut into cubes
  • 12 oz. rotini
  • 3 tbsp. unsalted butter
  • 1 tbsp. cornstarch
  • 1/2 c. yellow onion, diced
  • 1 tsp. ground cinnamon
  • 1 c. milk (I used almond milk – any milk will do)
  • 2 c. shredded cheddar cheese
  • 1/2 c. panko bread crumbs
  • 1/2 c. crushed pecans
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Place cubed butternut squash on a baking sheet lined with aluminum foil and cook in your pre-heated oven until golden brown and soft in the middle – about 30-35 minutes.
  3. Cook pasta in a pot of boiling water until al dente.
  4. In a separate pot, heat butter until melted. Add chopped onions and cook on medium heat until onions begin to turn translucent.
  5. Add milk and cornstarch to onion mixture, whisking well until cornstarch has dissolved. Bring to a boil and allow sauce to thicken, stirring frequently.
  6. Once sauce has thickened, add shredded cheese, cinnamon, and salt and pepper to taste. Remove from heat, and stir to mix well.
  7. Once butternut squash is done, add half the cubes to the cheese mixture and mash well with a fork to blend.
  8. Drain pasta and pour it into a 9×12 baking dish. Top with remaining butternut squash cubes. Season with salt and pepper.
  9. Pour cheese mixture on top of pasta and butternut squash cubes, spreading evenly.
  10. Add panko bread crumbs evenly on top and, lastly, top with chopped pecans.
  11. Bake in 350 degree oven until topping turns golden brown, about 20-25 minutes.

Serves 6-8.

Butternut Squash Mac 'n' Cheese Recipe // Scoutie Girl

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