Print

Kid-Approved Butternut Squash Mac and Cheese: Best Thanksgiving Side

butternut squash mac and cheese - featured image
Print Recipe

This creamy, cheesy mac and cheese is made with a hidden butternut squash puree that adds natural sweetness and a gorgeous golden color. It’s a kid-approved, parent-pleasing side dish that’s perfect for Thanksgiving or any family gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound elbow macaroni (or any short pasta like shells or cavatappi)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Fontina cheese, shredded (optional but recommended)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg (freshly grated is best)
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds. Place cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes until tender. Let cool, then scoop flesh into a food processor or blender and puree until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (cook 1 minute less than package suggests). Drain and return to pot. Drizzle with a little olive oil to prevent sticking.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in milk and heavy cream while whisking continuously. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low. Stir in butternut squash puree until fully incorporated. Add shredded cheddar and Gruyère (if using) in handfuls, stirring until melted. Stir in garlic powder, nutmeg, and salt and pepper to taste.
  5. Pour cheese sauce over cooked pasta and stir gently until coated. Transfer to a greased 9×13-inch baking dish and spread evenly.
  6. In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over mac and cheese. Bake at 375°F (190°C) for 20-25 minutes until golden brown and bubbly. Let rest 5 minutes before serving.

Notes

Don’t skip the nutmeg—it’s the secret ingredient that makes the squash and cheese sing together. For a make-ahead option, assemble the dish (without topping) up to 2 days in advance, refrigerate, then add topping and bake for 30-35 minutes at 375°F. Leftovers reheat beautifully; add a splash of milk when reheating to restore creaminess.

Nutrition

Keywords: butternut squash mac and cheese, Thanksgiving side dish, kid-friendly mac and cheese, healthy mac and cheese, creamy mac and cheese

Find it online: https://dahliadishes.com/kid-approved-butternut-squash-mac-and-cheese-best-thanksgiving-side/