Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese with Chickpea Pasta
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash; 1 tbsp olive oil; salt, to taste; 8 oz chickpea pasta (cavatappi recommended); 1 tbsp chicken bouillon powder; 4 oz goat cheese; 4 oz cream cheese; 2 oz shredded cheddar cheese; 2 oz grated parmesan cheese; 1/8 tsp ground sage; 1/4 tsp garlic salt; 2 tbsp butter; fresh thyme, for garnish

This butternut squash mac and cheese swaps traditional béchamel for a creamy roasted squash sauce enriched with goat cheese, cream cheese, and sharp cheddar. Chickpea pasta boosts the protein content while sage adds subtle autumn flavor.

🌍American 🏷️Butternut squash 🏷️Mac and cheese 🏷️Pasta 🏷️Comfort food Fall recipe

🏷️

🏷️High-protein

-0:00

jackiehartlaubonTikTok

Total

1h 20m

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 medium butternut squash
1 tbsp olive oil
salt, to taste
8 oz chickpea pasta (cavatappi recommended)
1 tbsp chicken bouillon powderoptional
4 oz goat cheese
4 oz cream cheeseoptional
2 oz shredded cheddar cheese
2 oz grated parmesan cheese
1/8 tsp ground sage
1/4 tsp garlic salt
2 tbsp butter
fresh thyme, for garnishoptional

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Instructions

1
Preheat your oven to 425°F (220°C).
2
Cut the butternut squash in half lengthwise. Place it cut-side up on a parchment-lined baking sheet, drizzle with olive oil, and season with salt.
3
Flip the squash halves so they are cut-side down and roast for 1 hour, or until tender.
4
While the squash is roasting, bring a large pot of water to a boil. Season generously with salt or add chicken bouillon for extra flavor.
5
Cook the pasta according to package directions until al dente.
6
Drain the pasta and rinse it with water. Set aside.
7
Once the squash is roasted and cool enough to handle, scoop out and discard the seeds.
8
Scoop the cooked squash flesh into a blender. Add the goat cheese (or cream cheese) and blend until completely smooth.
9
Pour the blended squash sauce into the same pot you used for the pasta and place it over low heat.
10
Add the shredded cheddar, grated parmesan, ground sage, garlic salt, and butter to the pot.
11
Stir continuously until the cheeses and butter are fully melted and the sauce is smooth and creamy.
12
Add the cooked pasta back into the pot with the sauce and stir until everything is well combined.
13
Transfer the mac and cheese to a serving dish and garnish with fresh thyme before serving.

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Tips & Notes

Pro tips

Cut butternut squash into uniform 1-inch cubes for even roasting; toss with olive oil and salt before roasting to encourage caramelization.
Blend or mash the roasted squash completely smooth with the cheese ingredients to avoid lumps and ensure a silky sauce coating.
Add pasta to the sauce off-heat while both are warm to allow the noodles to absorb flavor without risking broken pasta or curdled cheese.
Taste and adjust salt carefully—goat cheese, cheddar, and parmesan are all salty, so go easy before seasoning further.

Substitutions

goat cheese → ricotta or cream cheese (adjusts tang; use slightly less for milder flavor)
chickpea pasta → lentil pasta or regular cavatappi (lentil pasta stays firmer; reduces protein if using regular)
ground sage → fresh thyme or Italian seasoning (use half the amount if using fresh thyme)
cheddar + parmesan → gruyère and pecorino romano (increases sharpness and saltiness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, stirring in additional milk or vegetable broth as needed to restore creaminess.

Common Questions

Can I use regular wheat pasta instead of chickpea pasta?

Yes, though chickpea pasta adds 10g protein per serving and a nuttier texture. Regular cavatappi or elbow pasta will work but reduce the protein boost.

How do I know when the butternut squash is roasted enough?

The flesh should be completely soft and easily pierced with a fork. It typically takes 30–40 minutes at 400°F depending on squash size.

Can I make this ahead?

Yes. Prepare the sauce, toss with cooked pasta, store in an airtight container for up to 3 days, and reheat gently on the stovetop with a splash of milk or broth to restore creaminess.

What does the chicken bouillon powder do?

It adds savory umami depth to the squash sauce without requiring additional stock, enhancing the richness of the cheese base.

Is this recipe suitable for dairy-free diets?

No, this recipe relies on goat cheese, cream cheese, cheddar, and parmesan. Plant-based cheese alternatives can be substituted but will alter texture and flavor.