Butternut Squash Mac and Cheese

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November 2, 2015 by Ciara Attwell, Updated January 3, 2024

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Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (1)

Sneak some veggies into your kids meal with this delicious Butternut Squash Mac and Cheese recipe. Great for toddlers and baby weaning too!

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (2)

If there’s one thing I love about this time of year it has to be the fact that it’s squash season! So carby and comforting, butternut squash is definitely up there in my top favourite vegetables.

My kids unfortunately are not as big fans of the stuff but I’ve found a way to cleverly sneak it into their diet.

Butternut squash is an excellent source of Vitamin A, vital for healthy skin and eyes. It is also a good source of Vitamin C and fibre too, making it a really great food to include in your family’s diet.

One thing that often puts people off cooking butternut squash is the preparation. Peeling and chopping a squash is hard work but for this recipe I have a super easy method that requires just cutting it once lengthways.

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (3)

Now I know I have called this recipe Mac and Cheese but I haven’t actually used macaroni! I used conchigliette pasta as that was all I had!

My toddler also has a habit of stuffing loads of pasta into his mouth and the small pieces of conchigliette make eating a little easier. Its also a great pasta to use for baby weaning too.

If youtry this recipe please do let me know what you think. Or tag me in a picture onFacebook,Twitter or https://www.instagram.com/myfussyeater/. I’d love to see yourpictures!

★★★★★ 4.7 from 23 reviews

Author: Ciara Attwell @ My Fussy Eater
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes
Yield: 4 1x
Category: Main Meal
Cuisine: European

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Description

Sneak some veggies into your kids meal with this delicious Butternut Squash Mac and Cheese recipe. Great for toddlers and baby weaning too!

Ingredients

1 medium butternut squash
200g / 2 cups macaroni or conchigliette pasta
200ml / 7oz whole milk
100g / 1 cup grated cheddar cheese
1 tbsp butter
salt and pepper to taste

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Instructions

Preheat the oven to 200c / 390f.
Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
Meanwhile cook the pasta according to the package instructions.
Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
Drain the pasta and mix it with the butternut squash sauce.
Serve immediately.

Notes

This recipe made more sauce than I needed for the pasta. It can be kept covered in the fridge for up to 3 days or frozen in a container or freezer bag.

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (12)

If you liked this recipe you might like:

BUTTERNUT SQUASH FRITTERS:

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (13)

You might also like my recipe for Butternut Squash Friesand Spiced Butternut Squash Soup.

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (14)

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (15)

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (16)

Comments

Rene says
December 20, 2023 at 10:18 am
Unfortunately none of the family members liked it …..me included (and i love butternut). Did everything like in recipe. Thank you for the try anyway
I have to add. We have never been plain mac and cheese fan so always added vienas ect in it…maybe that is what was lacking…but the pumpkin taste is def still there.
★★★
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Gina says
April 30, 2022 at 5:41 pm
This was really good! We’ll see if my 14 month old will eat it, but if not, then I will! I don’t know what the author considers to be a medium butternut squash, but mine took over an hour in the oven to get soft enough to scoop. I used about eight ounces of whole milk and a little more than a cup of cheese. This was enough sauce for a whole pound of small shell pasta. Definitely enjoyable and, honestly, much better than I was expecting it to be!
★★★★★
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San says
June 28, 2021 at 4:58 am
Tried this and its really good. I used cheddar and pecorino and it didn’t even need to be thickened with a white sauce. Kids loved it.
★★★★★
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Anita Rieck says
June 16, 2021 at 8:22 pm
Amazing Mac and cheese
★★★★★
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Anonymous says
April 25, 2021 at 6:11 pm
Just finished making for my 11 month old. I added 1/2 a roasted sweet potato to this as well. Super delicious, thank you for this recipe!
★★★★★
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Babumathai says
March 12, 2021 at 12:28 pm
Really so good
Reply
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Shae says
December 3, 2020 at 5:07 pm
I stumbled upon this recipe while searching for some fun new recipes to try for my toddler. We’re all big mac and cheese fans in this house so I was curious about this right away. I ended up choosing to do some things differently, but I wouldn’t have tried it at all if I hadn’t seen this post!
I’ve never used butternut squash before and didn’t know what I was looking for when I bought it. I ended up with a pretty big squash, which I peeled, cubed, and cooked in the pressure cooker (1 squash + 1 cup chicken broth for 3 minutes – quick release). I made a cheese sauce with margarine, cheese, and milk, then added the cooked squash to the pot. Then I gave everything a quick stir before using my immersion blender to make it silky smooth. I ended up with the perfect amount of sauce to coat 16 oz of elbow pasta. That’s definitely a good thing because I’m sure I’m going to go back for another bowl! I tried the sauce without any extra seasonings and it was delicious just as it was. It’ll be even better with a little tweaking over time. Little one is with her grandma today, so I won’t know what she thinks of it until this evening, but my partner and I agree that this is something we’re going to want to eat over and over!
★★★★★
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Camila says
January 15, 2020 at 1:59 pm
My baby love this recipe
★★★★★
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Nancy Milne says
January 17, 2019 at 5:46 pm
Nommy and easy! Also great for fussy boyfriends 😂
★★★★★
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- Sarah J says
  March 12, 2022 at 8:57 pm
  Hahha I had a good laugh at this comment! I’ll definitely be trying this for my fussy eaters 😀
  Reply
Low says
November 15, 2018 at 10:07 pm
Wow! Tgis ia lively! Bought a butternut squash fir 49p in aldi so was looking for a recipie for my 3yr okd and 7 month old. This was so easy and a big big hit! 3 yr old had two bowls! Recipie made more than needed today so one portion in fridge for tomorrow and rest in freezer! Thanx for a great recipie!
★★★★★
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Carmen Abrahams says
November 6, 2018 at 5:26 pm
Hi I’m an always seeking new ideas mom of a four year old fussy eater ,and this dish was welcomed with smiles and a saucy mouth. Thanks. Appreciated.
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Anonymous says
August 11, 2018 at 6:08 pm
Didn’t make a smooth sauce. Good flavour though. I’d use the roasted squash, puree in the processor and add to a cheese rue in future
★★★
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Natalie says
May 11, 2018 at 9:02 am
Super Easy to make but it did not go down with Super Fussy 2yr old. Hubby and I ate it and we have lots of sauce and leftovers which will be great for quick dinners next week. Sadly still unable to find recipie that Super Fussy 2 yr old will eat.
★★
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Jenn says
March 20, 2018 at 3:08 pm
Loved this… takes some time but is super easy!! I added a tbsp of mustard to deepen the flavour for mommy and daddy, but our toddler didn’t mind at all! 🙂
★★★★★
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- Aynslie Kinghorn says
  April 17, 2018 at 9:31 pm
  I made this tonight for my very fussy 5 year old. I was sceptical about the flavour as I am a massive mac and cheese fan. This was absolutely fantastic and so easy to make! I cooked the butternut squash flesh down with some water in the tray as suggested by others. I used a little less milk, 150 ml. And more cheese at 200g. I also added a sprinkle of dry sage before blending the sauce. My kids inhaled it, especially the fussy one! Thank you xx
  Reply
  - Ciara Attwell says
    April 18, 2018 at 9:11 am
    So glad you liked it!!
    Reply
Isla says
March 10, 2018 at 2:45 pm
This came out really well and it made absolutely loads so have a stash in the freezer too!
★★★★★
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caroline says
February 27, 2018 at 4:52 pm
could i be lazy and use the frozen butternut squash if so how much of it
thanks
Reply
- Anonymous says
  March 8, 2018 at 7:01 pm
  I used a 12 oz bag of frozen butternut squash and it was perfect
  Reply
Lauren says
February 7, 2018 at 8:03 am
I’ve made this for my son many times as he loves to eat it and I love cooking such an easy but healthy recipe. To make it even more of a meal I also brown some mince with shredded zucchini and add it to the pasta and sauce.
Reply
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- Ciara Attwell says
  February 7, 2018 at 5:24 pm
  Love the idea of adding zucchini!
  Reply
Anne-Marie says
February 6, 2018 at 10:17 am
Lovely tasting recipe and really easy way to get an extra veg into the children!
As a few other people have said above though, I think the cooking time for the butternut squash is maybe wrong? I had to cook it for nearer to an hour before it was soft and cooked through.
Will definitely do again though as it was a hit with everybody 🙂
★★★★
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Sarah says
February 1, 2018 at 8:11 pm
This was a huge success tonight with my 5 year old who doesn’t like butternut squash! Thank you ????
★★★★★
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- Ciara Attwell says
  February 7, 2018 at 5:26 pm
  Brilliant!!
  Reply
  - Gemma says
    March 22, 2021 at 12:56 pm
    This is easy and delicious! I used frozen butternut squash chunks and after serving up my 9 months old portion i sprinkled the top with fresh sage leaves and more cheese and popped it under the grill.
    ★★★★★
    Reply
Meg says
December 3, 2017 at 4:28 am
I haven’t tried this, but I fully intend on making a lazier version with a can of pumpkin in place of the squash tomorrow. Any reason that wouldn’t turn out well? I realize I’ll probably have to tinker with the rest of the amounts to get it just right because I doubt one can equals a medium squash. But this seems like an amazing recipe 🙂
Reply
- Ciara Attwell says
  December 5, 2017 at 9:59 am
  Hi Meg, I’m sure pumpkin will work just as well. Let me know how it goes!
  Reply
Erica says
November 21, 2017 at 11:56 pm
Oh yum! I was looking for things to keep in the freezer and serve as needed. Will be making this sauce! Have you tried it on anything else, like veggies or quinoa…maybe tofu?
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Carla says
October 30, 2017 at 9:31 pm
I made this and once I adjusted the ratios between butternut squash and everything else it was really delicious. I had to double the amount of pasta, milk, and cheese so it would be less like a butternut squash puree and accents of pasta.
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Rosie says
October 9, 2017 at 3:33 pm
Just made this recipe for my 18 month old and it’s gone down a treat! Made loads extra to keep in the freezer, thank you!
★★★★★
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Ellen says
October 5, 2017 at 12:29 pm
This butternut squash recipe sounds lovely. Do you think it would work with a non dairy milk such as oat milk and a non cow’s milk cheese?
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Carla Rolfe says
September 21, 2017 at 3:40 pm
I just discovered your site (and youtube channel) this morning while looking for heart-healthy alternative dinner side dishes. I found this recipe, and just made the cheese sauce. OH MY GOODNESS it’s fantastic. Hubby and I both love it and the kids are going to as well. (I did bake the squash cut side down for 45 minutes in a bit of water and it came out perfect). Thank you so much for this recipe. Looking forward to trying out more.
★★★★★
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- Ciara Attwell says
  September 22, 2017 at 9:45 am
  Thanks Carla! So glad you liked the recipe!
  Reply
Jodi says
May 17, 2017 at 6:46 pm
I am so glad that I have found your site! Your recipes are super helpful! I also like to sneak veggies into our dinners 🙂
Thanks so much.
Reply
- Ciara Attwell says
  May 18, 2017 at 12:23 pm
  Thanks Jodi!
  Reply
Kayla says
May 17, 2017 at 6:40 pm
I made this for my 18 month old. He loved it so much when his bowl was empty he tipped it upside down and tried to lick out all of the sauce. I used Trader Joe’s Organic Quinoa and Brown rice Pasta, for the extra protein and fiber. This is such a great way to get in extra veggies for myself and my son. We are making a double batch today so it last more than one day!
★★★★★
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- Ciara Attwell says
  May 18, 2017 at 12:23 pm
  Wow that’s a brilliant endorsem*nt! Thank you so much! xx
  Reply
Szgn says
December 30, 2016 at 12:20 pm
Can I make this with normal cheese?
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- Ciara Attwell says
  December 30, 2016 at 8:08 pm
  Absolutely!
  Reply
Mary says
December 28, 2016 at 6:09 pm
Loved it! Squash took an hour to cook and I glazed the flesh with a bit of oil, salt and pepper.
★★★★★
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- Ciara Attwell says
  December 28, 2016 at 8:49 pm
  So glad you liked it!
  Reply
Monica Young says
October 17, 2016 at 4:44 pm
I tried the butternut squash according to the recipe, and it was still really unevenly cooked even after cooking it for an hour, and the cut edges were unpleasantly dry. It gave the sauce an unpleasant flavor of undercooked squash. I’ll try baking cut side down in water next time.
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Crissy says
October 11, 2016 at 1:00 am
This was so good, so glad I made it! My butternut squash, cut in half crosswise and then lengthwise, took about 45 minutes in the oven. I doubled the recipe and we loved it so much! Thanks for the recipe, will definitely make again.
★★★★★
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- Ciara Attwell says
  October 11, 2016 at 11:26 am
  So glad you enjoyed it Crissy!
  Reply
Sarah says
March 22, 2016 at 10:02 am
This looks fab but Can you freeze this for reheatin in microwave ?
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- Ciara Attwell says
  March 22, 2016 at 8:22 pm
  You can. Pasta can sometimes go a bit funny when its been frozen and reheated so I like to just freeze the sauce and make up a fresh batch of pasta when Im ready to use it!
  Reply
Fiona says
January 6, 2016 at 6:50 pm
A tip to get your squash even softer and avoid getting a dry top when roasting is to do the same single cut, but then place cut side down in roasting dish with about 1cm water. Roast for 30/40 mins depending on size and you virtually have instant purée.
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- Ciara Attwell says
  January 6, 2016 at 7:48 pm
  Great tip, I’m going to try that the next time, thanks!
  Reply
Honest mum says
November 4, 2015 at 4:04 pm
Looks so tasty! Thanks for linking up to #tastytuesdays
★★★★★
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Corina says
November 3, 2015 at 11:59 am
I’ve never added butternut squash to a cheesy sauce but I love the sounds of this.
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- Ciara Attwell says
  November 3, 2015 at 10:11 pm
  I know, its sounds a little strange but it works really well!
  Reply
Helen @ Fuss Free Flavours says
November 2, 2015 at 10:57 pm
I love butternut squash in a sauce, it is such a glorious colour and so silky smooth. Lovely pasta dish!
★★★★★
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- Ciara Attwell says
  November 3, 2015 at 10:22 am
  Its an amazing colour isn’t it, I love it!
  Reply

Butternut Squash Mac and Cheese - My Fussy Eater | Easy Family Recipes (2024)