Winter Squash Mac and Cheese
Looking for a Fall and Winter twist on a comfort food classic? This winter squash mac and cheese brings all the cozy comfort to your table with simple, fresh ingredients and a sauce so creamy you’d never guess it’s packed with vegetables. I’ll even give you some shortcuts to save time making it on a busy weeknight. Let’s get to it!
When I worked on the farm, I always looked forward to the first squash of the season, and I still do. I love finding ways to use fresh veggies that might be a little unexpected (and maybe you do too) and that’s why I created this recipe for my family, and I’m so glad to share it with you!
I’m a busy Mom who still wants real food on the table without spending all evening in the kitchen. This mac and cheese definitely checks those boxes for me, and I know it will for you as well!
If you’ve made my highly rated cheeseburger mac from scratch, I think you’ll love this recipe. It is full of roasted Winter squash, perfect for sneaking extra veggies past picky family members who swear they don’t like them.
This dish is great with some oven roasted broccoli or a salad, and makes a great Vegetarian main dish for holiday meals!
Winter squash has a natural sweetness that pairs beautifully with the richness of cheese. When roasted it turns buttery and caramelized, adding depth and a golden color to the sauce that yellow cheddar can’t match.
Amy’s Special Twist On Winter Squash Mac And Cheese
What makes this version extra special? For one thing, we are using less common varieties of squash in this recipe like Kabocha or Acorn, and Delicata. You can use Butternut squash (or even pumpkin) if that’s what is available, but Acorn and Kabocha really do have a deeper squash flavor that is just perfect here.
The Delicata squash is used in the topping, adding dimension, texture, and a little pop of color!
I could go on about the cheese too. We are not using garden variety cheddar here. We are going with cheeses that enhance the squash’s flavor and really put this over the top.
Since we are using squash varieties that do not need to be peeled and can be roasted whole, you will not have to peel and cube your squash first, saving you time! Don’t worry, I have more time saving tips further down in the post.
What You’ll Need For Mac And Cheese With Winter Squash
In this section, I’m just giving you a quick overview of the ingredients that set this recipe apart and make it special. The whole ingredient list is in the recipe card.
Kabocha or Acorn Squash- Make sure your squash have a dry stem and are heavy for their size (if they feel light they are dried out inside). Be sure the skin is not shiny, as shiny skin means they are underripe. Check for bruises or soft spots and avoid squash that have them.
Smoked Gouda, Mascarpone, and Fontina Cheeses- The smoked gouda brings a flavor punch that makes this really awesome. The fontina and mascarpone add extra creaminess!
Delicata Squash- I like how lovely the top on this looks with the squash rings, and they add great texture.
Fresh Herbs- If you’ve never infused a cheese sauce with fresh herbs, now is the time to start! This builds layers of flavor that are not to be missed.
The Pasta- I just want to say that using bronze die cut pasta is best (cheap pasta is not as tasty here), and shells are the best shape for clinging to the sauce while not soaking up all of it.
Amy’s Pro Tips For Making Squash Mac And Cheese
Are you ready to get cooking? I know I am, and I can hardly wait until you taste this. Here are my best experience backed tips along with helpful photos for making this recipe successfully!
Cut squash in half and brush with oil. Chop the shallots. Slice the delicata squash for the topping. Shred the cheeses.
Cook shallots and herbs with the butter. Remove the herbs and set aside. Add flour to make the roux. Add milk and return herbs to the pot.
Add cheeses and stir. Add the squash. Stir well to incorporate the squash. Add the cooked pasta to the sauce.
Season the panko. Stir in melted butter. Top with shredded cheese and panko. Add the squash rings on top and bake.
Don’t worry about making the roasted squash extra smooth! You will hardly notice any squash lumps and bumps in the sauce (if there are any). While it is a good idea to mash the squash with a potato masher a bit, there is no need to blend it smooth. If you want it smooth, just follow the instructions in my recipe for making your own pumpkin puree.
Amy’s Time Saving Hacks For Winter Squash Mac And Cheese
From beginning to end, this recipe takes about one hour and 20 minutes if you include roasting the squash and not cooking it ahead.
If you need to make this faster, I have some time saving ideas that you can use to make this process go more quickly. For full instructions on these methods please see the recipe card notes before proceeding.
The cheese can be shredded a day or two ahead of time and stored until ready to cook.
You can roast the squash a day or two in advance to save time and store until ready to use.
Amy’s Tips For Jazzing Up Your Mac And Cheese With Winter Squash
This winter squash mac and cheese is everything that home cooking is all about! Fresh ingredients, cozy seasonal flavors, and that moment when everyone around the table cleans their plates before going back for seconds.
If you make this, I’d love to hear how it turns out for you! Leave a comment or rating below. Your feedback helps more readers discover this recipe!
If you love fresh, seasonal meals that make weeknights easier, be sure to join my email list for weekly recipes, cooking tips, and kitchen inspiration from The Copper Table. Happy Cooking!
Winter Squash Mac and Cheese
This Winter Squash Mac and Cheese is the ultimate Fall and Winter comfort meal! Creamy, golden, and full of seasonal flavor. This homemade dinner feels fancy but still easy enough for the weeknight!
- Total Time: 1 hour 40 minutes
- Yield: 8 Servings 1x
Ingredients
For the Pasta
4 Quarts of Water
1 pound of Shell Shaped Pasta
For The Winter Squash Cheese Sauce
1 Kabocha or Acorn Squash, about 2 pounds (will need 2 cups of squash for the sauce)
2 Tablespoons of Oil
1/4 cup of chopped Shallot
3 Tablespoons of Unsalted Butter
2–3 Fresh Bay Leaves
1 large bunch of Fresh Thyme
1/4 cup of All Purpose Flour
3 cups of Milk
1 1/2 teaspoons of Salt
3/4 teaspoon of Pepper
2 cups of shredded Smoked Gouda
1/2 cup of shredded Fontina
1/2 cup of Mascarpone Cheese
For The Topping
1/2 of a small Delicata Squash
1/2 cup of Panko Bread Crumbs
2 Tablespoons of Unsalted Butter
1 Teaspoon of dried ground Sage
2 teaspoons of dried Parsley
1 cup of shredded Fontina Cheese
Instructions
- Turn your oven on to 375 degrees. Line a rimmed baking sheet with foil. Cut the Acorn or Kabocha squash in half and brush with 2 Tablespoons of oil.
- Bake the squash for 45 minutes to 1 hour, until it is easily pierced with a fork. While the squash cooks, shred the smoked gouda until you have 2 cups, and shred the fontina until you have one cup. Leave your oven on at 375 degrees to bake the macaroni at the end.
- Heat a large Dutch oven over medium heat and put on another pot with 4 quarts of water to boil for the pasta. Chop the shallot until you have 1/4 cup. Add the 2 Tablespoons of Oil and 3 Tablespoons of the butter to the Dutch oven and add the shallot, bay leaves, and thyme to the pan and cook for 3 to 5 minutes until the shallot is translucent. Adding the bay leaf and thyme during this step helps create layers of flavor.
- Remove the thyme and bay leaves to a paper towel (you will be adding them back to the pot). Add the 1/4 cup of flour and stir to form a paste. Cook for about 3 minutes, or until you no longer smell raw flour. Add the pasta to the pot of boiling water and cook for 5 to 6 minutes.
- Slowly add the 3 cups of milk, stirring to keep the sauce from forming lumps. Add the thyme and bay leaves back to the pot.
- Add the 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Simmer for 5 to 10 minutes, or until the sauce begins to thicken. Drain the pasta once it is done and set aside.
- While the sauce thickens, Slice the delicata squash into rings (make sure they are no more than about 1/4 inch thick) and cut the rings in half and remove the seeds from the squash slices. Set the squash rings aside for the topping. Scoop the flesh from the roasted kabocha or acorn squash and mash in a bowl with a spoon or potato masher.
- Melt the remaining 2 tablespoons of butter in a microwave safe bowl and add the 1/2 cup of panko bread crumbs, 2 teaspoons of dried parsley and the 1 teaspoon of ground sage.
- Remove the bay leaves and the bunch of thyme from the pot. Finish the sauce by adding the 2 cups of smoked gouda and the 1/2 cup of mascarpone and stir to combine. Add the 2 cups of mashed roasted squash and stir.
- Add the cooked pasta to the sauce and stir until the pasta is coated. Top with 1 cup of shredded fontina and the bread crumb mixture. Top with the delicata squash rings.
- Bake for 25 to 30 minutes, until the top is bubbly and golden and the squash rings pierce easily with a fork. Serve and enjoy!
Notes
How To Adjust this Recipe to Save Time
There are a couple of ways to shave some time off this recipe.
First, you can roast the squash in advance by following the cooking instructions in step 1 and the first part of step 2. Scoop the flesh from the squash and store it in a gallon freezer bag for a day or two until you are ready to make the mac and cheese. From there, simply start with shredding the cheese and turning on the oven in Step 2.
To save additional prep time, you can shred the cheese in advance and store it in a shallow airtight container for a couple of days.
Roasting the squash in advance and shredding the cheese ahead do save you about 45 minutes off the total cook time!
Recipe Variations
You can use Kabocha, Acorn, Butternut, or even pumpkin to make this recipe! Most any Winter squash is great here.
This is wonderful with some crumbled cooked bacon or pancetta on top.
Try adding some caramelized onions on top when it comes out of the oven. You can also stir in some chopped kale before adding the topping and baking.
Other Recipe Notes
This reheats beautifully! If you have any leftovers, simply heat them until warm in a microwave safe bowl.
Leftovers will keep for up to five days in an airtight container.
Shells are the best pasta for this recipe, but you can also use penne.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 488
- Sugar: 7.8 g
- Sodium: 746.8 mg
- Fat: 19.8 g
- Carbohydrates: 59.3 g
- Protein: 18.7 g
- Cholesterol: 49.6 mg
