Butternut Squash Mac and Cheese with Gruyere and Herbs | Kid Friendly Pasta Bake Dinner

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In this post, I’m sharing a kid-approved delicious pasta bake with a creamy butternut squash sauce seasoned with parmesan and herbs and topped with gruyere and fontina cheeses.

This butternut squash mac and cheese pasta bake was such a happy discovery for me. When I first made it, I couldn’t believe how rich and flavorful it was with only a small amount of cheese. The bone broth, sauteed veggies, roasted butternut squash, and parmesan all work together to make a delicious creamy sauce for your pasta. It’s a filling meatless meal, but you could also add some chicken if you are wanting to increase the protein. We use gluten free pasta, but any kind will do!

Butternut Squash Mac and Cheese with Gruyere and Herbs recipe from Christine's Notebook

Roast the Squash, Saute the Veggies

First things first. Cut your butternut squash in half lengthwise and remove seeds. Season the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper Roast on a baking sheet, flesh side down, at 425 for 30- 45 minutes until tender. Let cool, scoop flesh out of skin into a bowl, set aside.

woman preparing butternut squash

Meanwhile, saute your onion. Near the end, add your garlic, seasonings, and then some broth.

Making The Butternut Squash Cheese Sauce with a Blender

You’ll want a high powered blender for this recipe for two reasons. I buy large chunks of parmesan and blend them on high to create a powdered cheese. This works best for the sauce as the cheese is super fresh and it blends more easily into the creamy sauce.

Add the flesh of the butternut squash, 1/2 cup of parmesan cheese, the sauteed veggies, and some half and half. Blend! Thin as needed to make this pourable and mixable like a cheese sauce.

Top with cheese and bake at 350 for 30 minutes.

I hope you love this Butternut Squash Mac and Cheese! Please leave a comment and let me know if you’ve made it!

If you’re looking for another meatless meal, check out my Instant Pot Tomato Soup with Grilled Cheese!

Butternut Squash Mac and Cheese Recipe Notes

Dried herbs vs fresh herbs

I include dry herbs because they are accessible to most people, but feel free to sub with fresh herbs if you have them! Fresh is always the best. I have sage growing in my yard and so I usually go out and snip some branches when I make this recipe. You’ll want to greatly increase the amount of fresh herbs to dry herbs in this recipe. Feel free to also experiment with the herbs, If you don’t have one of them, just go without it or sub another herb!

Cheese Substitutions

While I do hope you use the gruyere and fontina, you can definitely use mozzarella in a pinch. I know that these fancy cheeses are not always in our fridges but we still need to eat!

Bone Broth

You can sub for water, or boxed broth but homemade bone broth imparts the best flavor.

Vitamix Blender

I’m sure there are other high powered blenders out there, but I have always loved my trusty Vitamix. I put this thing to the test daily it never skips a beat! It comes with a lifetime warranty so you never need to worry about your blender dying on you again!

butternut squash mac and cheese with gruyere and herbs recipe

Butternut Squash Mac and Cheese with Gruyere and Herbs

A pasta bake with creamy, cheesy and herby butternut squash sauce. Reminiscent of mac and cheese but healthier and more nutritious!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method Video

Ingredients
  

  • 1 lb pasta of choice (reserve 1 cup of pasta water from cooking to thin out the sauce)
  • 1 butternut squash sliced in half lengthwise and seeds removed
  • 2 tbsp olive oil divided
  • 2.5 tsp salt divided
  • 1/2 cup parmesan finely shredded or turn into powder form with a vitamix
  • 1 onion chopped
  • 4 garlic cloves diced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper
  • 1/2 cup fontina cheese shredded
  • 1 cup gruyere cheese shredded
  • 1 cup bone broth or pasta water
  • 1/2 cup half and half

Equipment

  • 1 Blender

Method
 

  1. Season the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper Roast on a baking sheet, flesh side down, at 425 for 30- 45 minutes until tender. Let cool, scoop flesh out of skin into a bowl, set aside.
  2. Bring large pot of water to boil. Season with a small handful of salt, boil pasta for 8-10 minutes. Drain and transfer to a large baking dish.
  3. Add 1 tbsp olive oil to a small skillet. On medium high heat, saute onion and 1 tsp of salt for 8 minutes.
  4. Add garlic and seasonings. Saute for 1 more minute, then add 1 cup of broth. Turn off heat.
  5. In a blender, add the parmesan, butternut squash, sauteed veggies, and the half and half. Blend until it forms a smooth and creamy puree. Thin out with broth, pasta water, or half and half as needed. It should be thick and creamy but also pourable like a cheese sauce. It will thicken up as it cooks so make it a little thinner then you want.
  6. Add sauce to pasta and mix well. Top with gruyere and fontina. Bake at 350 for 30 minutes.

Video

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