This Freezer-Friendly Instant Pot Butternut Squash Mac and Cheese is a fall-inspired twist on everyone’s favourite comfort food.
I mean, it’s hard to go wrong with mac and cheese, right? This butternut squash version is such a cozy fall twist, and I love that I can make a big batch and stash some in the freezer for those nights when I don’t feel like cooking.
Why you’ll love this recipe
- Quick & easy: Make it in the Instant Pot for a fast dinner, or use the stovetop method if that’s more your style. Instructions for both are below!
- Creamy & flavourful: Butternut squash adds a creamy texture and subtle sweetness to this cozy twist on classic mac and cheese.
- Freezer-friendly: Make a big batch and freeze portions for an easy make-ahead meal whenever you need a quick dinner.
Ingredients and substitutions
- Olive oil – any neutral oil can be used, like avocado, vegetable, etc.
- Yellow onion – white or red onions, onion powder or onion flakes may all be used, too.
- Garlic cloves – hand minced or store-bought minced garlic both work great. Use garlic powder in a pinch.
- Water or chicken broth – vegetable broth can also be used, as well as stocks such as chicken, turkey, vegetable, etc. Both store-bought and homemade work well.
- Macaroni pasta – if macaroni is not available, you may also try this dish using a different type of pasta, like penne, gemelli, fusilli, etc. You may also use gluten free pasta, if preferred.
- Butternut squash – freshly diced or frozen can both be used. If using frozen, make sure it has been defrosted before cooking.
- Milk – use your preferred type of milk or dairy-free milks.
- Mozzarella or Swiss cheese – both hand grated and prepackaged grated cheese will work great. You can also try using a different cheese that will give a similar gooey texture, like gouda, provolone, gruyere, etc.
- Sharp cheddar cheese – hand grated and prepackaged grated cheese both work well. You could also try using a smoked cheddar or your preferred type of cheese, like parmesan or monterey jack.
- Thyme – fresh oregano, basil or marjoram all work as great substitutions.
- Sage – rosemary is a great option, as well as tarragon, bay leaves, poultry seasoning, basil, etc.
- Chives – scallions, shallots, leeks, and onions can all be used instead.
Frequently asked questions
Can I make butternut squash mac and cheese on the stovetop?
Yes! If you don’t have an Instant Pot, you can easily make this mac and cheese on the stovetop. Follow the stovetop instructions in the recipe card for the same creamy, cheesy result.
Can I use frozen butternut squash?
Yes! Frozen butternut squash works great and is a convenient shortcut. You can use it to make the puree for this recipe without needing to peel and chop a whole squash. Just make sure you defrost overnight before using.
Is butternut squash mac and cheese healthy?
It can be a more balanced option than traditional mac and cheese thanks to the added butternut squash. It’s still creamy and cheesy, but you’re sneaking in an extra serving of veggies too!
Storing and reheating
Storing: Let the mac and cheese cool completely, then store in an airtight container in the fridge for 3–5 days.
Reheating: Reheat in the microwave with about 1 tablespoon of water per serving to prevent it from drying out. Microwave for 2–3 minutes, stirring halfway through. Add a little butter, freshly grated cheese or chopped herbs before serving if desired.
Freezing: Freeze in individual foil containers or freezer-safe containers or silicone freezer cubes for up to 3 months. Reheat from frozen in a 400°F oven for about 30 minutes, or microwave with a splash of water for about 3 minutes, stirring halfway through.
Freezing butternut squash puree: Cool the puree completely, then transfer to an airtight freezer-safe container or silicone freezer cubes and freeze for up to 5–6 months. Thaw overnight in the fridge before using.
More freezer-friendly meals
Meal prep tools
- Grab some glass meal prep bowls or silicone souper cubes if you plan on packing up this pasta in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
Freezer-Friendly Butternut Squash Mac & Cheese
Equipment
- Stainless steel pot if cooking on the stovetop
- Glass meal prep bowls for meal prep or leftovers
- Souper cubes to freeze for later
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups water or chicken broth
- 1 lb dry macaroni pasta
- 1 cup butternut squash, cut into cubes
- 1/2 cup milk
- 1 cup mozzarella or Swiss cheese, grated
- 2 cups sharp cheddar cheese, grated
- Fresh thyme/sage/chives for garnishing *optional*
Instructions
Instant Pot
- Add olive oil, onion, garlic, salt & pepper, broth and pasta to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of pressure.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Open lid when safe to do so and stir in butternut squash puree along with mozzarella and cheddar. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Stovetop
- Heat olive oil in a large saucepan over medium-high heat. Add onion, sauteeing for 5 minutes until softened. Add garlic, salt & pepper, broth and pasta to the pot, stirring well to combine. Bring to a boil and let cook for 12-15 minutes until the liquid has absorbed.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Stir in butternut squash puree along with mozzarella and cheddar in the pot with the pasta. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Comments & Reviews
Theresa says
I made this many (many) weeks ago and saved half in the freezer. This mac and cheese was amazing on day one, and was just as good reheated! (I added a little milk to help it get creamy again). So thankful I ran across your blog (years ago now) and that I dove in to Dinner Prep Pro – it’s been a real time saver and literally every recipe I’ve made from your site has been a hit!
Taylor Stinson says
Thank you so much Theresa, I’m so happy you loved this recipe and that it kept so well for you in the freezer. I’ll usually make a batch in the fall myself and enjoy a few months later 🙂 And thank you SO much for the kind words about Dinner Prep Pro! I’m so glad it’s been helpful for you with meal planning 😀 You’ve made my day!
Aaron says
The stovetop instructions seem off. Am I supposed to cook the 1lb pasta in the 3 cups of water/broth? The Youtube video seems to show a different stovetop process.
Taylor Stinson says
Yes, the recipe card is the correct method (cooking 1lb pasta in 3 cups liquid). The video is from a previous version of this recipe that’s since been updated. Sorry for the confusion!
Lynn says
Is it possible to make this in the crock pot? And if so how would you go about cooking it?
Taylor Stinson says
I wouldn’t know how to do this in the crockpot unfortunately 🙁 Sorry about that Lynn!
Hailey says
I used the chart for converting cooking rice in a instant pot/pressure cooker to cook time in a regular crock pot. According to the chart, it looks like this recipe would need 1 1/2 hours in the crock pot on low….. gonna try it out! Fingers crossed!
https://kidsactivitiesblog.com/119008/printable-slow-cooker-instant-pot-conversion-chart/
Janice - Salads for Lunch says
This looks super yummy and I like that I can sneak some extra veggies in it for the kids, I can’t wait to try it! ‘Tis the season for some good ol’ comfort mac n cheese for sure!
Allysa says
Suuuper tasty mac and cheese! I didnt know what to do when it came to roasting the butter nut squash but with some help from Google I figured out that you’re supposed to peel the squash and dish out the seeds prior to roasting. Next time I’ll add a bit more garlic and maybe melt the cheese so I can add it in my food processor with the squash to make the sauce a bit more creamy and consistent. Thanks for the awesome freezer friendly recipe!
Taylor Stinson says
Thanks so much for the feedback Allysa, I’m so happy you loved this recipe!!! I’m adding your instructions on peeling/de-seeding to the recipe for clarification. I guess when you cook for a living you forget that not every step is straight-forward, hah! Thanks again for sharing and so glad you liked it!
Bethany says
I love the bright color of this mac and cheese! It looks delicious!