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Justine Doiron

just real good food

Pasta, Recipes, Vegetarian · January 31, 2021

Butternut Squash Mac n’ Cheese

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This is the year we stop buying Trader Joe’s Butternut Squash mac n’ cheese and we starting making it ourselves. Because life is TOO short to be at the whims of a frozen food. I know people love it, I know it’s good, but sometimes you don’t get the sauce level you deserve in a box and that pains me. CONTROL YOUR SAUCE 2021.

Ok but truly, this butternut squash mac n’ cheese recipe is the one that is by far the closest to the Trader Joe’s version, the easiest and the best. It is creamy, delicious, low maintenance and comes together in minutes. I refilmed it and was shook at how quickly it came together. So don’t sleep on this butternut squash mac n’ cheese recipe. It might be a new fall staple.

Table of contents

  • Wait, I don’t have to use butternut squash for this mac n cheese?
  • The cheeses I selected for this butternut squash mac n’ cheese
  • All the ingredients you will need to make this butternut squash mac n’ cheese even better than Trader Joe’s
  • How to prepare your squash of choice
  • The step-by-step instructions for this butternut squash mac n’ cheese recipe
  • FAQ
  • Looking for more pasta recipes?

Wait, I don’t have to use butternut squash for this mac n cheese?

This recipe is designed for butternut squash of course, BUT that doesn’t mean you are tied to using it. When I remade this recipe this year, I used acorn squash, and it turned out amazing.

There are so many squash varieties (honeynut! acorn! spaghetti!) and they all have similar subtle, nutty flavors, so you can definitely use what you have on hand.

*Tip: I’ve found small acorn squashes or honey nut squashes are the perfect size for this recipe. So I recommend opting for those varietals if you don’t want any leftover squash.

The cheeses I selected for this butternut squash mac n’ cheese

The Trader Joe’s Butternut Squash Mac n’ Cheese uses gouda, cheddar and parmesan. The gouda rounds out the parmesan’s sharpness, and cheddar adds a melty creaminess that you can’t compare. All three work well together with the sweetness of the squash. When I first developed this recipe, there were many cheeses included, which just proves that the beauty of this recipe is: if your cheese melts, feel free to use it.

All the ingredients you will need to make this butternut squash mac n’ cheese even better than Trader Joe’s

Here’s everything you’ll need to bring this recipe together:

  • 2 cups raw butternut squash or squash of choice, 12 ounces of cooked squash
  • 3/4 cup milk of choice
  • 1/2 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg
  • ¼ tsp cayenne
  • 2 tbsp extra virgin olive oil
  • 1 bay leaf
  • 1 cup shredded gouda, about 6 ounces
  • ½ cup shredded parmesan, about 3 ounces
  • 1/2 cup shredded white cheddar, about 3 ounces
  • 16 ounces rigatoni pasta
  • Salt & pepper to taste
  • Red pepper flakes for topping optional
  • Chili oil for topping optional

How to prepare your squash of choice

I recommend roasting your squash face-down on a baking sheet before preparing it for this recipe. This will create some light browning that will add flavor to the recipe!

A good rule of thumb for quickly roasting squash is to roast at 425F for about 20-25 minute. But this varies based on the size of your squash.

The step-by-step instructions for this butternut squash mac n’ cheese recipe

Depending on your tools, the recipe steps may vary. But here’s a step-by-step on how to bring this butternut squash mac n’ cheese together:

  • Roast your butternut squash until soft, about 25 minutes at 400F.
  • Grate all of your cheeses and set aside.
  • When the squash is out of the oven, let it cool slightly and add it to a blender. Add in the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
  • Put a large pot or dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.
  • Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
  • Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
  • Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
  • Top with red pepper flakes and a drizzle of chili oil if you’d like some heat, and serve warm.

FAQ

Can I freeze this macaroni and cheese?

Just like the Trader Joe’s version, this is perfect for freezing. It will last in the freezer for about 6 months, and I recommend reheating slowly in the microwave on a medium setting. Thaw for about 3 minutes and then use a high setting for 1 minute.

How long will this recipe keep?

This recipe will keep in your fridge for about 5-7 days!

Do I have to use butternut squash?

If you choose to omit the squash, you will need to add in something else to help give the macaroni creaminess and moisture! If you choose to omit it, I recommend adding sweet potato instead.

Can I use different cheeses than what the recipe calls for?

The beauty of cheese is the versatility. If you prefer other cheeses, feel free to substitute them into this recipe!

https://youtu.be/H7jD_ybjdQw

Looking for more pasta recipes?

I love pasta. Here are a few other one’s that are favorites on the site:

Creamy Spiced Vegan Pasta
This pasta sauce is the best baseline recipe for a creamy vegan sauce. It uses coconut oil, flour and plant milk, and after that the spices are up to you. You can follow this recipe for a unique, spiced pasta dish inspired by Indian flavors, or you can mix it up and make it your own!
Check out this recipe
Tomato Peach Pasta
If you've never had peaches in a pasta sauce – do not be alarmed, they are about to change your life. This is a classic burst cherry tomato pasta sauce with the slight sweetness of fresh summer peaches. Add a bit of calabrian chili to balance the spice and this is pasta heaven.
Check out this recipe

Watch the recipe video here:

And that’s it for this macaroni and cheese recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Butternut Squash Mac n’ Cheese

The world went NUTS for this Trader Joe's freezer section item, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.
Print Recipe Pin Recipe
Prep Time:25 minutes mins
Cook Time:25 minutes mins
Course: Main Course
Keyword: dinner, lunch, mac n’ cheese, pasta, trader joe’s
Servings: 6 servings

Equipment

  • Small Pot
  • Medium sized pan
  • Immersion blender or blender
  • Rubber Spatula

Ingredients

  • 2 cups raw butternut squash or squash of choice, 12 ounces of cooked squash
  • 3/4 cup milk of choice
  • 1/2 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg
  • ¼ tsp cayenne
  • 2 tbsp extra virgin olive oil
  • 1 bay leaf
  • 1 cup shredded gouda about 6 ounces
  • ½ cup shredded parmesan about 3 ounces
  • 1/2 cup shredded white cheddar about 3 ounces
  • 16 ounces rigatoni pasta
  • Salt & pepper to taste
  • Red pepper flakes for topping optional
  • Chili oil for topping optional

Instructions

  • Roast your butternut squash until soft, about 25 minutes at 400F.
  • Grate all of your cheeses and set aside.
  • When the squash is out of the oven, let it cool slightly and add it to a blender. Add in the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
  • Put a large pot or dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.
  • Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
  • Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
  • Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
  • Top with red pepper flakes and a drizzle of chili oil if you'd like some heat, and serve warm.

Posted In: Pasta, Recipes, Vegetarian

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hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

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