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baked butternut squash mac and cheese recipe

Baked Butternut Squash Mac And Cheese Easy & Delicious

Butternut squash mac and cheese is delicious, vegetarian, eggless and no roux recipe (no extra flour needed since there is no roux used) which is prepared using oven roasted butternut squash.
Course Main Course, Side Dish
Cuisine American
Keyword butternut squash mac and cheese
Prep Time 15 minutes
Cook Time 40 minutes
roasting time for butternut squash 50 minutes
Total Time 1 hour 45 minutes
Servings 9
Calories 523kcal


  • 2 cups roasted butternut squash peeled and sliced in cubes
  • 1 cup raw cashews
  • 4 cups macaroni pasta shells
  • 3 cups water plus more to cook the pasta
  • 1 cup milk
  • 3 cups shredded cheese I used Mexican blend, may use more cheese
  • salt as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric powder optional
  • 2 tablespoons olive oil
  • 2 tablespoons butter


  • Cook the macaroni pasta al dente according to package instructions (by boiling in enough water and cooking according to the time in the package). Make sure not to overcook the pasta, we do not want it soft either since we are going to bake the pasta further.
  • Once the pasta is cooked just enough, immediately drain the water, mix the olive oil with the cooked pasta and keep it aside.
  • Blend the cashews, roasted butternut squash cubes and 2 cups of water in a blender until very smooth.
  • Heat butter in a large pan and as the butter melts, add the cooked pasta and gently mix.
  • Now add the prepared butternut squash mixture and stir in to coat the pasta.
  • Add the garlic powder, onion powder, turmeric powder and enough salt and mix well. Cook in low heat for about 1 to 2 minutes until the mixture is slightly roasted in the butter.

To make the baked butternut squash mac and cheese

  • Preheat the oven to 350 degree Fahrenheit and grease a large sized baking pan with little butter or oil.
  • Layer the pasta and butternut squash mixture in the baking pan.
  • Now add two cups of shredded cheese (I recommend cheddar or Mexican blend) with the pasta mixture and stir in evenly.
  • Also add the remaining one cup of water and one cup of milk to the pan, gently stir in to mix with the pasta mixture. The pasta need to be barely covered in liquid, so you may add a little more water or milk if needed.
  • Top with the remaining one cup of shredded cheese in a single layer. If needed, you may add more cheese.
  • Bake for about 25 to 30 minutes or until the cheese is bubbling and starts to brown. If needed, increase the temperature to 375 degree Fahrenheit and bake for another 5 more minutes so the top will be golden brown in color. Serve the delicious baked butternut squash mac and cheese hot for best results!


Calories: 523kcal | Carbohydrates: 57g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 306mg | Potassium: 415mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3658IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 2mg