Butternut Squash Mac And Cheese 

This butternut squash mac and cheese is a family favorite! It’s creamy, cheesy, and loaded with flavor! Serve it with grilled chicken thighs and sweet potato cornbread for a complete meal.

The sauce is super cheesy and smooth with a hint of butternut squash. Even butternut squash haters will enjoy this recipe!


– pipette pasta – butternut squash – milk – chicken broth – butter – all-purpose flour – cheese – sage – olive oil – red crushed pepper

Heat the olive oil in a saucepan over medium-high heat. Add the onions, smashed garlic, sage, and red crushed pepper. Cook for 3-4 minutes. 

Stir in the chicken broth and bring to a boil. Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 15 minutes or until the butternut squash is fork-tender. 

Allow the butternut squash to cool for a few minutes, discard the sage, and then place it in a blender and blend until smooth.

Add the butter to a large skillet with high sides and allow the butter to melt completely. Whisk in the flour and cook for 1-2 minutes. 

Tips and Recipe Variations

- Make sure to season the cheese sauce generously! I can’t stress this enough. Otherwise, your butternut squash mac and cheese will be super bland.



Chili Mac And Cheese 

4 Cheese Mac And Cheese 

Roasted Butternut Squash Soup