Creamy Butternut Squash Mac and Cheese Recipe for Ultimate Comfort

When you crave a dish that feels like a warm hug, creamy butternut squash mac and cheese fits the bill perfectly. This recipe blends roasted butternut squash with Boursin and mozzarella cheeses to create a sauce that is rich, smooth, and packed with flavor—without relying on heavy cream or complicated roux. It’s a healthier twist on a classic comfort food that doesn’t sacrifice taste or texture.

Whether you’re cooking for a cozy night in or want to impress guests with a unique twist on mac and cheese, this recipe delivers a satisfying, cheesy experience with a subtle sweetness from the squash and a hint of herbaceous thyme. Let’s dive into how to make this delicious dish step-by-step.

Creamy Butternut Squash Mac and Cheese topped with Parmesan and sage

Ingredients You’ll Need

• 1 box shell pasta (cooked according to package instructions)

• 1 cup reserved pasta water (hot)

• 2 cups cubed butternut squash

• 1/2 cup chicken stock

• 3–4 thyme sprigs

• 1 teaspoon onion powder

• 2 garlic cloves, chopped

• 2 tablespoons olive oil (divided)

• 1 round Boursin cheese (Garlic & Fine Herb flavor)

• 1 cup shredded mozzarella cheese

• Sea salt and black pepper to taste

• Parmesan cheese for topping

• Fresh sage leaves for garnish (optional)

  
  

Step 1: Roast the Butternut Squash

Start by tossing the cubed butternut squash with 1 tablespoon of olive oil, thyme sprigs, onion powder, salt, pepper, and chicken stock. The chicken stock adds moisture and depth of flavor as the squash roasts.

Place the mixture in a covered baking dish and roast at 350°F for 30 to 35 minutes. The squash should become soft and steamy, perfect for mashing into a creamy base. Roasting brings out the natural sweetness of the squash, which balances beautifully with the savory cheeses.

Step 2: Add Cheese and Garlic for Extra Flavor

Once the squash is tender, remove the dish from the oven. Add the Boursin cheese, chopped garlic, and the remaining tablespoon of olive oil on top of the squash. Return the dish to the oven uncovered and bake for another 20 minutes. During this time, the Boursin will start to melt and infuse the squash with its creamy, herby flavor.

This step is key to building the rich, cheesy sauce without using cream or butter.

Step 3: Create the Creamy Sauce

After baking, mash the roasted squash and melted Boursin mixture together until smooth and creamy. Use a fork or potato masher for a slightly textured sauce or a blender for an ultra-smooth finish.

Next, stir in 1 cup of the hot reserved pasta water. This loosens the mixture and creates a silky sauce that will coat the pasta perfectly. The starch in the pasta water helps bind the sauce and pasta together for a luscious, velvety texture.

Step 4: Combine Pasta and Cheese for the Perfect Melt

Sprinkle the shredded mozzarella evenly over the warm squash mixture. Immediately pour the hot cooked pasta on top. Let it sit for a few seconds to allow the mozzarella to begin melting.

Then toss everything together gently but thoroughly. The mozzarella melts into stringy, gooey cheese that clings to every shell of pasta, making each bite irresistibly cheesy and comforting.

Step 5: Finish with Parmesan and Sage

To finish, sprinkle grated Parmesan cheese over the top for a sharp, nutty contrast. If you like, add fresh sage leaves for a fragrant, earthy touch that complements the squash and herbs.

Serve the mac and cheese warm and enjoy the satisfying cheese pull that makes this dish so special.

This butternut squash mac and cheese recipe is a perfect balance of creamy, healthy, and flavorful. It’s a great way to enjoy comfort food with a nutritious boost from the squash and herbs. The combination of Boursin and mozzarella creates a sauce that is rich and stringy without any heavy cream or roux, making it easier to prepare and lighter on the stomach.

Try this recipe for your next cozy meal and experience how simple ingredients can come together to create a dish that feels indulgent and wholesome at the same time. Don’t forget to garnish with Parmesan and sage for that extra layer of flavor and presentation.