Go Back
–+ servings
Top shot photo of Butternut Squash Mac & Cheese in a skillet.
Print

Butternut Squash Mac & Cheese

This Butternut Squash Mac & Cheese is a family favorite! Made with real butternut squash, cheddar cheese (but can also be easily made vegan), wholesome roasted or steamed broccoli and topped off with bacon bits or protein of choice, this healthy mac & cheese recipe makes for a dinner that everyone will love.
Course Dinner, Lunch, Dinner, Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 474kcal
Author Christine McMichael

Ingredients

  • 1 head broccoli about 2 cups florets
  • 3 Tablespoons avocado oil, divided
  • salt/pepper to taste
  • 16 ounces whole wheat elbows or shells
  • 1 pound butternut squash, peeled and cubed about 4 cups
  • 1 cup chicken or vegetable broth
  • 1 1/2 cup unsweetened almond milk
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 1/2 cups shredded cheddar cheese
  • 1/2 cup cooked bacon or protein of choice

Instructions

  • Preheat oven to 425 degrees F.
  • Wash and cut the broccoli, placing on a baking sheet.
  • Drizzle with 1 Tablespoon oil and salt/pepper to taste.
  • Roast the broccoli for about 25-30 minutes (or until tender).
  • While the broccoli is roasting, cook the pasta according to package directions.
  • Drain and set aside.
  • Warm up the remaining oil in a deep sauté pan (or sauce pan) over medium-high heat.
  • Add in the cubed butternut squash and sauté for about 4-6 minutes.
  • Add salt/pepper to taste.
  • Pour in the broth and bring to a simmer.
  • Cover and let simmer for 12-15 minutes.
  • Remove from heat, then add in the milk and stir.
  • Use and immersion blender or pour the mixture into a blender and blend to create a smooth puree.
  • Place back in the pan over low heat.
  • Add in the garlic powder, paprika, onion powder, and salt/pepper.
  • Add the shredded cheese and remove from heat, stirring often.
  • Pour the pasta into the pan and stir until evenly coated.
  • Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy!

Notes

  • You can also steam the broccoli instead of roasting it, if desired.
  • To make vegan, simply omit the cheese and add an extra 1/2 cup of plant-based (unsweet) milk. Another option is to use vegan cheese instead!
  • Feel free to add chicken, ground beef, or any protein of choice.

Nutrition

Calories: 474kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 597mg | Potassium: 551mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6981IU | Vitamin C: 82mg | Calcium: 418mg | Iron: 7mg