Rating: 4.14 stars
70 Ratings
  • 5 star values: 29
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

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.

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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; carbohydrates 51.9g; fat 15.6g; cholesterol 45.7mg; sodium 307.2mg. Full Nutrition
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Reviews (67)

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
(27)

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)
70 Ratings
  • 5 star values: 29
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 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
(27)
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: 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
(11)
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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)
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
(5)
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)
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Rating: 5 stars
11/09/2018
Delicious! I used a chickpea pasta and added spinach. Still great results Read More
(4)
Rating: 3 stars
11/26/2017
I was excited about the possibilities of this dish. I also tried to guard against what seemed to be the dominant negative in the reviews..... anyone who didn't like it said that it was too bland. I put 4 cups of cheese in mine..... 3 cups sharp white cheddar, and 1 cup of a parmesan/asiago mix (primarily because I had it on hand, but also because I know it has a strong flavor). When I tasted the cheese sauce itself (before adding squash), the flavor was almost too strong. After I added the butternut squash (mine was a medium-sized squash), it toned the cheese down a little, but it was still strong. Combined with the seasoned bread crumbs that I used, I thought I had a good shot at a flavorful dish. Unfortunately, by the time it was all baked, it WAS bland. Something about the pasta step dulls the flavor. I make baked mac & cheese all the time..... plain, with broccoli, or with hot dogs (kids like it that way), and this never happens. I'm stumped, and bummed. Don't know if I'll make it again. Read More
(4)
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)