There is something deeply comforting about the scent of roasted squash drifting through the kitchen on a cool evening. It’s the kind of aroma that feels like home—warm, sweet, and slow, as if time itself softens for a moment. This Butternut Squash Mac & Cheese was born from weekends when a single squash on the counter needed a purpose, and the craving for something creamy and nostalgic struck all at once.
As the squash caramelizes in the oven, it transforms into a velvety base that folds seamlessly into the cheese sauce. This dish bridges two worlds: the richness of classic mac and cheese and the earthy sweetness of autumn vegetables. It’s hearty without being heavy, indulgent yet still balanced, and endlessly adaptable to whatever ingredients you already have.
Whether you’re cooking for loved ones or treating yourself to a quiet night in, this recipe carries the feeling of a warm blanket—simple, grounding, and deeply satisfying.
Recipe Steps for Butternut Squash Mac & Cheese :
Step 1:
Cut the squash, cube half, and roast both halves with garlic and thyme at 185°C fan for 35–45 minutes. I placed mine in the USA Pan Bakeware Half Sheet Pan, but use any tray you already have.
Step 2:
Make the roux by heating oil and flour, whisking in milk gradually. I stirred mine with the OXO Good Grips Balloon Whisk, though any whisk at home works perfectly.
Step 3:
Add cheddar, parmesan, honey, stock cube, and pepper. Simmer gently, then remove from heat.
Step 4:
Blend the roasted whole half of the squash with two garlic cloves into the cheese sauce. I used the Ninja Professional Blender, but your blender is completely fine.
Step 6:
Combine pasta, cheese sauce, and roasted squash cubes. Transfer to a baking dish.
Step 7:
Pulse wholemeal bread, garlic granules, thyme, and parmesan into crumbs. Sprinkle over the pasta.
Step 8:
Bake at 200°C (fan) for 15 minutes, until bubbling and golden.
