Butternut squash mac n cheese is the perfect fall fish and the ultimate winter comfort food. This dish is both easy and diabetes friendly. Butternut squash is one of my favorites because it can be used in so many different dishes- soup, muffins, salads, mac n cheese, and more. The butternut squash based cheese sauce is full of vitamins, minerals, and disease-fighting antioxidants. This winter squash teams up with cottage cheese to create a fiber and protein rich sauce for your pasta.
Preparing Butternut Squash Mac n Cheese
Butternut squash can be very annoying to prepare so I recommend buying frozen and reheating. I’ve even made this dish with butternut squash spirals, just make sure it’s cooked before adding to to blender with cottage cheese. And pro tip: if you do buy raw, I recommend using these instructions for cutting it. This a balanced and healthy mac n cheese because of the creamy butternut squash boosting nutrition.
Do you cut butternut squash before cooking??
I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately.
What pasta should I use?
In case you missed my post last month I dove into the diabetes/lower carb friendly options for making pasta. Today we have a plethora of more nutritious options available- check out the chart in the post for nutrition breakdown and the full list.
Butternut Squash Mac n Cheese
Ingredients
- 3 cups butternut squash peeled and roasted
- 12 oz pasta
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 medium yellow onion finely chopped
- 16 oz cottage cheese
- 1/2-1 cup milk for desired thinness
- 1/4 cup breadcrumbs optional
Instructions
- Heat oven to 425 degrees
- Prepare butternut squash
- Boil water and cook pasta according to package directions
- Heat olive oil in large pan
- Add onions and garlic, cooked until softened
- Once pasta is cooked al dente, drain and add to pan
- Combine cottage cheese and prepared butternut squash in blender
- Blend to desired consistency, adding milk as needed
- Combine pasta and sauce in pan until thoroughly mixed
- Transfer to 13x9 casserole dish
- Top with breadcrumbs
- Cook at 425 for 35-30 minutes or until breadcrumbs are toasted and casserole is heated through
Cottage Cheese Recommendations
I’m not normally a cottage cheese fan but I will eat it pureed- so even if you don’t love it, give it a try in this recipe! For most people it’s the consistency that makes it unpalatable. If you’re truly a cottage cheese hater than you could swap in ricotta, or even goat cheese (will have to try that one next time!) You can chose skin or whole milk based cottage cheese- I personally recommend using at least 2% or higher fat. Fat doesn’t make you fat- it adds flavor! Side note: Apparently Trader Joe’s makes a mean Butternut Squash Mac n Cheese but you can have this one- homemade, healthier, and more to share at a better price.
Squash is so Versatile
Squash is one of my go to ingredients, it’s so easy to sub pumpkin, butternut squash, sweet potatoes in for one another depending on what you have on hand. However I do recommend having squash as a regular grocery store staple. Since I use it often, here are a few of my favorite recipes featuring squash!
If you try this or any of my recipes, please let me know! And don’t forget to join my newsletter for more healthy recipes, nutrition info, and more!
