Butternut Squash Mac and Cheese with Crispy Lentils

This Butternut Squash Mac and Cheese topped with crispy lentils is a delicious twist on the classic comfort food. This recipe combines a creamy butternut squash puree with a cheesy sauce to create a rich and flavorful dish that’s both comforting and nutritious. It’s a tasty choice for those seeking a healthier alternative.

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An overhead image of a bowl of butternut squash mac and cheese.

This yummy recipe is a delicious fall dinner option. Other Fall recipes we love include these Maple Roasted Carrots and this Instant Pot Apple Crumble.

Why YOU will love this recipe

  • The sauce created with the butternut squash is so creamy and velvety. It is the perfect Fall comfort food.
  • This is a great recipe for sneaking some more vegetables into your diet. Butternut squash is a nutritious vegetable rich in vitamins, minerals, and fiber.
  • We use brown rice pasta shells and crispy lentils instead of breadcrumbs making this recipe naturally gluten-free. Bonus!
Overhead image of a bowl of butternut squash mac and cheese.

Ingredients

Find the full ingredient list, with measurements, in the recipe card below.

For the crispy lentils:

  • Lentils
  • Olive oil
  • Granulated garlic
  • Sea salt + black pepper

For the Mac + Cheese:

  • Pasta – We use brown rice shells which is gluten-free pasta, but the traditional elbow macaroni noodles also work perfectly.
  • Butternut squash – Select a ripe butternut squash that feels heavy for its size, has firm skin, and has a dull, matte appearance. This indicates that it’s mature and sweet. Avoid squashes with blemishes or soft spots.
  • Greek yogurt – This adds creaminess and texture. You could also use sour cream.
  • Milk – To help achieve the desired consistency of the cheese sauce.
  • Turmeric – To add color to your sauce.
  • Thyme – A versatile herb that acts as a seasoning, enhancing the overall flavor profile of the dish.
  • Dried mustard – The umami from dried mustard can enhance the overall savory quality.
  • Sea salt + black pepper – A pinch of salt and pepper brings out the best flavor in your ingredients.
  • Cheese – We use shredded sharp cheddar cheese.
A squash cut in half.

Equipment

  • Baking sheet – We use a rimmed baking sheet for roasting the crispy lentils
  • Cutting board, vegetable peeler, and knife – This is for prepping your butternut squash.
  • Large saucepans – You will need two. One for cooking the squash and making the sauce and the other for cooking the pasta.
  • Immersion Blender – This is a great tool for blending the squash into a smooth and creamy sauce.

Instructions

Scroll down to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start by cooking the lentils. You can use the package directions or follow this How to Cook Lentils post.

A spoonful of cooked lentils.

Step 2

Next, preheat the oven to 400 and line the baking sheet with parchment paper.

Pour your cooked, drained lentils onto the lined baking sheet and toss them with olive oil, granulated garlic, sea salt, and fresh pepper.

Step 3

Then, roast the lentils for 6-8 minutes checking frequently and stirring them around to make sure they don’t burn. Set them aside.

A spoon stirring crispy roasted lentils.

Step 4

Next, cook the pasta according to the package instructions. Drain the water and set the pasta aside.

Step 5

Meanwhile, while the pasta cooks, make the sauce.

Place a large pot with 4 cups of salted water over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes.

Drain the water and set the cooked squash aside.

Butternut squash in a large pot.

Step 6

Then, return the pot to the stove over medium heat.

Add the yogurt, milk, and seasonings.

Stir frequently with a whisk, until it has thickened slightly, about 3-4 minutes.

Ingredients in a pot.

Step 7

Next, add back the cooked butternut squash. Remove from the heat and using the immersion blender, blend the squash until it becomes a smooth sauce.

Add in the shredded cheese and stir until it melts through.

An immersion blender pureeing sauce.

Step 8

Finally, add in the cooked pasta and stir.

Portion it into bowls and top them with the crispy lentils.

Expert tip

High-quality ingredients can make a significant difference in the final taste and texture of your butternut squash mac and cheese. Choose the best cheese, pasta, and other components for the best results.

Overhead image of a bowl of butternut squash mac and cheese.

Recipe variations

  • You can add ingredients like sautéed spinach or kale, and crispy bacon bits – use coconut bacon if you want to keep this recipe vegetarian! ), or caramelized onions for extra depth and flavor.
  • Experiment with different cheeses. Combining cheeses like sharp cheddar, Gruyère, and Parmesan can add complexity to the flavor.
  • Add a pinch of nutmeg, cayenne pepper, or smoked paprika for additional depth.

Serving suggestions

  • Serve a generous portion of butternut squash mac and cheese as the main course for a comforting and satisfying meal. Pair it with a simple green salad or steamed veggies to balance the richness.
  • Garnish your mac and cheese with fresh herbs like fresh rosemary, sage, parsley, chives, or basil for a pop of color and added freshness.
  • This dish is an excellent addition to holiday dinners, such as Thanksgiving or Christmas. Its warm and savory flavors complement traditional holiday dishes. Consider serving it alongside roast turkey or ham.

FAQS

Is butternut squash mac and cheese healthy?

It can be a healthier option than traditional mac and cheese, as it includes a vegetable puree, making it a good source of vitamins and minerals.

Can I make butternut squash mac and cheese with dairy-free ingredients?

Yes, you can make a dairy-free version of butternut squash mac and cheese by using almond milk, dairy-free cheese and yogurt, and non-dairy butter or oil. This makes it suitable for vegans and individuals with lactose intolerance.

Storage tips

Store any leftovers in an airtight container in the fridge for up to 2 days. It would be best to keep the sauce separate if possible.

An overhead image of a bowl of butternut squash mac and cheese.

More butternut squash recipes

vegetarian lentil chili with roasted butternut squash in a bowl garnished with green onions

Vegetarian Lentil Chili with Butternut Squash

Butternut Squash Soup

a plate of butternut squash noodles.

Butternut Squash Noodles

Chicken Enchilada Bake with Butternut Squash and Black Beans

**This recipe was originally posted on November 7, 2014, and updated on October 25, 2023, with recipe notes, writing, and photos.**

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Overhead image of a bowl of butternut squash mac and cheese.

Butternut Squash Mac and Cheese with Crispy Lentils

Sharon Rhodes
This Butternut Squash Mac and Cheese topped with crispy lentils is a delicious twist on the classic comfort food. This recipe combines a creamy butternut squash puree with a cheesy sauce to create a rich and flavorful dish. It's a tasty choice for those seeking a healthier alternative.
5 from 7 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 873 kcal

Ingredients
  

FOR THE CRISPY LENTILS

FOR THE MAC AND CHEESE

  • 4 cups pasta of choice * we use brown rice shells
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 cup Greek yogurt
  • 1 cup milk
  • 1 tsp turmeric
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried mustard
  • ¼ teaspoon sea salt and pepper
  • 2 cups shredded sharp cheddar cheese

Instructions
 

  • Preheat the oven to 400° and line a baking sheet with parchment paper.
  • Cook the lentils according to the package directions.
  • Pour your cooked, drained lentils onto the lined baking sheet and toss them with the olive oil, granulated garlic, sea salt, and fresh pepper.
  • Roast for 6-8 minutes checking frequently and stirring them around to make sure they don’t burn. Set them aside.,
  • Cook the pasta according to package instructions. Drain the water and set the pasta aside.
  • While the pasta cooks, make the sauce. Place a large pot with 4 cups of salted water over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes. Drain the water and set the cooked squash aside.
  • Reduce heat to medium and return the pot to the stove. Add the yogurt, milk, and seasonings. Stir frequently with a whisk, until thickened slightly, 3-4 minutes.
  • Add back the butternut squash. Remove from heat and using an immersion blender, puree the squash until it becomes a smooth sauce.
  • Add the cheese and stir until it melts through.
  • Stir the cooked pasta into the sauce and portion it out into bowls. Top with the crispy lentils and serve.

Video

Notes

Storage tips

  • Store any leftovers in an airtight container in the fridge for up to 2 days. It would be best to keep the sauce separate if possible.

Nutrition

Calories: 873kcalCarbohydrates: 142gProtein: 38gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 44mgSodium: 434mgPotassium: 1016mgFiber: 10gSugar: 10gVitamin A: 13738IUVitamin C: 27mgCalcium: 454mgIron: 4mg
Keyword butternut squash mac cheese
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9 Comments

  1. 5 stars
    Butternut squash made this mac and cheese so incredibly rich and creamy. Lentils on top added nice crunch and the kids just left them off.

  2. 5 stars
    I had never made mac and cheese with butternut squash before! I loved the texture the crispy lentils added as well, was a great way to get in more veggies!

  3. 5 stars
    Delicious mac n cheese! My granddaughter is a mac n cheese fanatic and she gobbled it up. Little did she know about the sneaked in veggies – bonus!

  4. Happy birthday Sharon! I love this idea of a healthier, pumpkin version of mac and cheese – sounds deliciously perfect 🙂

  5. Happy Belated Birthday Sharon!! I’m loving this mac & cheese, I LOVE mac & CHEESE! Who needs ice cream anyways when there’s cheese available?!?!?!!!?!
    Have a great weekend! 🙂

    1. Why did I know you’d be with me on this? I think it’s because we are sisters in cheese. 😉 Thanks Karen! You have a great weekend too. 🙂

5 from 7 votes (4 ratings without comment)

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