I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place butternut squash, cut-side down, on a baking sheet.

  • Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

  • Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.

  • Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.

  • Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts

414 calories; protein 17.7g 35% DV; carbohydrates 51.9g 17% DV; fat 15.6g 24% DV; cholesterol 45.7mg 15% DV; sodium 307.2mg 12% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2014
Excellent! We don't have kids so we're not trying to hide anything but a message to parents the squash disappears. I added a shallot and garlic to the butter also substituted fat free half and half since I had no milk. Used 1T butter & 1T flaxseed butter substitute. I am from VT so always VT cheddar on hand used sharp and extra sharp (cows don't produce yellow or orange milk lol). Also added a bit of salt and fresh ground pepper. An absolute keeper! Read More
(25)

Most helpful critical review

Rating: 1 stars
01/12/2015
Too sweet. The main problem with this recipe is this: "1 butternut squash halved lengthwise and seeded." How much squash? I am guessing that my disappointing dinner was because my butternut was too big but how big is too big? Regardless I am deleting this one from my recipe database. Read More
(10)
64 Ratings
  • 5 star values: 26
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/02/2014
Excellent! We don't have kids so we're not trying to hide anything but a message to parents the squash disappears. I added a shallot and garlic to the butter also substituted fat free half and half since I had no milk. Used 1T butter & 1T flaxseed butter substitute. I am from VT so always VT cheddar on hand used sharp and extra sharp (cows don't produce yellow or orange milk lol). Also added a bit of salt and fresh ground pepper. An absolute keeper! Read More
(25)
Rating: 5 stars
11/03/2014
I made this for my kids and their friends for dinner. Even the picky eaters enjoyed it! Don't be overwhelmed by the amount of squash that's in it the sharpness of the cheese hides flavor a bit. The next time I make it I'll probably add a cup of cooked and chopped bacon to add to the layers of flavor. Great recipe thank you for sharing! Review written on 11-3-14 Read More
(13)
Rating: 1 stars
01/12/2015
Too sweet. The main problem with this recipe is this: "1 butternut squash halved lengthwise and seeded." How much squash? I am guessing that my disappointing dinner was because my butternut was too big but how big is too big? Regardless I am deleting this one from my recipe database. Read More
(10)
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Rating: 5 stars
09/23/2014
I loved this Butternut Squash Mac and Cheese. I puree the butternut squash and used 2 cups I also used about 3 cups of cheese, and I used seasoned Panko bread crumbs. I made this for work and everyone loved it and wanted the recipe. Read More
(10)
Rating: 5 stars
11/19/2014
Just finished eating this and it is delicious. I made a few subtle changes - added garlic salt and pepper as well as more milk because I like it very creamy. Read More
(5)
Rating: 5 stars
11/09/2018
Delicious! I used a chickpea pasta and added spinach. Still great results Read More
(4)
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Rating: 5 stars
10/07/2014
Holy yum and what a great way to sneak a delicious veggie into an old classic. Love this and wouldn't change a thing:-) Read More
(4)
Rating: 5 stars
01/29/2019
The family demanded this go on the regular list of favorites! I did add a pound of sauteed ground pork sausage. Otherwise, the changes I made were really just in the seasoning. I used more dry mustard, salt and white pepper in the sauce. After stirring it all together and checking the flavor, I added a few shakes of Penzey's Ozark seasoning as well. I sauteed the bread crumbs briefly in a little butter and then sprinkled a bit of garlic salt and parsley flakes. It was delicious, flavorful and creamy--definitely a comfort food keeper! Read More
(3)
Rating: 4 stars
01/29/2019
This is a good recipe. One thing I question; why would you put the squash in the oven for 45mins when you can microwave face down in a little water for 7 mins? I also added a lot of garlic to the recipe. Read More
(3)