• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Main Dishes
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • Meal Planning and Prep
  • How To’s
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Meal Planning and Prep
  • How To’s
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Pinch Me Good! » Main Dishes » Butternut Squash Mac and Cheese – Instant pot Recipe

    Butternut Squash Mac and Cheese – Instant pot Recipe

    September 21, 2019 by Amy Estes 4 Comments

    1203 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    Bowl of cheese shell pasta topped with pepper and herbs with a gold spoon in the bowl.
    Round bowl with creamy cheese shell noodles in it topped with sliced sage and black pepper with a gold spoon in the bowl.
    Bowl billed with Mac and cheese with another bowl in front of it and another bowl behind it.
    Close shot of shell butternut squash Mac and cheese in a bowl with sliced sage leaves on top of it.
    Mac and cheese with butternut squash in bowls with sliced green sage on top with a glass of water behind one of the bowls.
    Cooked Mac and cheese in an instant pot with a wooden spoon in the pot.

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    This healthier, easy butternut squash mac and cheese is made with all whole ingredients including delicious squash that you can make in under 10 minutes all in the Instant Pot! Enjoy it as a healthy dinner the whole family will love any day of the week. Gluten-Free!

    Butternut squash Mac and cheese in a round bowl topped with sliced sage with a gold spoon in the bowl.

    Fall is finally here and I thought I would kick it off with this incredible butternut squash mac and cheese that is so comforting, warm, and packed with such great flavors. 

    I made this recipe a while back but I felt like it needed an upgrade. I am happy to tell you that it is made with frozen butternut squash which is great since it eliminates the peeling and chopping. A task that in all truth is not my favorite. It really gives it a nice creamy taste without adding extra cheese and butter. I also used gluten-free pasta and it is so good!

    You can of course use cubed roasted squash that you peel, cook and freeze yourself if you are into that. I have plenty of other butternut squash recipes that use fresh squash like this butternut squash lasagna and these butternut squash noodles. 

    But in this recipe, we are going to take a nice shortcut from the store and use frozen squash.

    Why you’ll love this recipe

    • Quick and easy all made in the Instant Pot!
    • A healthier mac and cheese recipe that even the kids will love. 
    • It only takes 10 minutes to make it!
    • Crazy creamy and delicious.
    • The BEST gluten-free mac and cheese!
    Close shot of shell butternut squash Mac and cheese in a bowl with sliced sage leaves on top of it.

    What makes this mac and cheese recipe healthier?

    This homemade mac and cheese recipe is made a little lighter and healthier but is still creamy and packed with flavor.

    • Less dairy and butter
    • Only 1 cup of cheddar cheese + some salty parmesan cheese.
    • Uses gluten-free pasta instead of white pasta
    • It has healthy butternut squash to add more fiber and nutrition.

    Butternut squash mac and cheese ingredients

    Just a few simple ingredients are needed to make this amazing recipe!

    • Frozen butternut squash – store-bought
    • Pasta shells – I used Banza brand chickpea pasta shells but any type of gluten-free pasta will work.
    • Shredded sharp cheddar cheese – you can shred your own or use store-bought shredded cheese.
    • Grated parmesan cheese – make sure it is grated and not shredded since it will melt better.
    • Vegetable stock – you can also use chicken stock
    • Coconut milk – full fat, canned coconut milk. Not beverage coconut milk since it is not as thick and creamy. You can also use heavy cream.
    • Shallot – for a kick of flavor
    • Garlic – real garlic
    • Oregano + chili powder – to give it great flavor
    • Salt and pepper – kosher salt and ground black pepper
    • Fresh sage – is optional for the topping but the added flavor is incredible!
    • Butter – just a little bit
    Ingredients for Mac and cheese with butternut squash with labels over each ingredient.

    How to make butternut squash Mac and cheese

    It is so easy and takes only 10 minutes!

    1. Sauté the onions and garlic. Set the Instant pot to saute and add the oil and butter then add the shallots and garlic and cook until translucent and fragrant. Then stir in the oregano, chili powder, salt, and pepper and cook for 1 minute.
    2. Add the pasta and squash. Turn the instant pot to warm then add the stock, water, squash, and pasta. Stir that all together.
    3. Pressure Cook. Secure the lid and set the instant pot for 4 minutes on “manual mode” or “pressure”, depending on the type of instant pot you have.
    4. Release the pressure. After 4 minutes, do a quick release. Once all of the pressure is released, carefully remove the lid.
    5. Add the cheese. Stir in the shredded cheddar cheese, parmesan, and coconut milk. You want to stir it until the cheese fully melts, about 1 minute or so. Then season with more salt and pepper to taste.
    6. Serve. Serve warm and top with fresh chopped sage.
    Onions and garlic in an instant pot cooking.
    Diced squash and shell pasta in an instant pot.
    Cooked Mac and cheese in an instant pot with a wooden spoon in the pot.
    Mac and cheese with butternut squash in bowls with sliced green sage on top with a glass of water behind one of the bowls.

    It is so incredibly cheesy, comforting, and delicious!!!! Try to refrain from eating it all! Lucky for me, the kids ate a ton of it so there wasn’t too much left for me, haha!

    Expert tip: Add the liquids (broth and water) before adding the pasta and squash to the pot and give it a good stir before cooking it to prevent any burning on the bottom of the pot. If it does burn a little bit then just stir in a touch of stock or water to deglaze. Plus crispy pasta pieces on the bottom are amazing!

    Tips for making this homemade mac and cheese

    • Use frozen butternut squash – The extra liquid from the frozen squash helps to cook the pasta. I tried this with regular, cubed butternut squash and it took much longer to cook and was not as smooth and creamy. Besides, nobody wants to sit there and peel and cut squash if it is not necessary, right?
    • You can use any kind of pasta, maybe not spaghetti though. I tried this with gluten-free chickpea pasta and regular pasta and both worked great! It would also be wonderful with elbows, rotini or penne.
    • Use full-fat coconut milk – This made all the difference and made this taste so decadent. I always pour my coconut milk into a bowl and whisk it a little before adding it to anything, so it is nice and smooth.
    • You want to shred the cheese yourself if you can. Pre-shredded, store-bought cheese just doesn’t melt as well. Trust me! For a quick shortcut, simply cut up a block of cheddar cheese into chunks and throw it in the food processor to shred it up. It’s a great time saver.
    Bowl billed with Mac and cheese with another bowl in front of it and another bowl behind it.

    Recipe variations

    • Add in some veggies like cooked broccoli, cauliflower, or spinach.
    • Add in some protein like ground meat, ham, bacon, or chicken.
    • Fold in some herbs like thyme, oregano, or chives.
    • Use different cheeses like gruyere, white cheddar cheese, or Monterey jack cheese.

    What to serve with Mac and cheese

    • Serve it up with a Salad. Such as this 10-Minute Chopped Italian Salad or this Kale and Brussel Sprout Salad.
    • Some hearty proteins. Such as this Healthy Turkey Meatloaf or these Baked Eggplant Meatballs.
    • Enjoy it with some veggies like Brussel sprouts, asparagus or mushrooms.

    Storing and reheating

    To store: You can store this butternut squash mac and cheese in an airtight container in the refrigerator for up to 4 days.

    To reheat: You can reheat portions in the microwave or in a pot on the stovetop.

    More butternut squash recipes

    • Air Fryer Butternut Squash
    • Roasted Butternut Squash Soup
    • Mashed Butternut Squash
    • Stuffed Butternut Squash
    Bowl of cheese shell pasta topped with pepper and herbs with a gold spoon in the bowl.

    Did you try this butternut squash mac and cheese recipe? If you did, then please leave a rating and comment below. I would love to hear how it turned out!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Bowl of cheese shell pasta topped with pepper and herbs with a gold spoon in the bowl.

    Butternut Squash Mac And Cheese – Instant Pot Recipe


    ★★★★★

    5 from 2 reviews

    • Author: Amy Estes
    • Total Time: 10 minutes
    • Yield: 10 people 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This Butternut Squash Mac and Cheese is a healthier recipe that uses all whole ingredients like butternut squash and gluten-free pasta. You can make it in 10 minutes all in the Instant Pot and it comes out so creamy and packed with flavor!


    Ingredients

    Scale
    • 1 tbsp olive oil
    • 1 tbsp butter
    • 1 small shallot (minced)
    • 2 cloves of garlic (minced)
    • 1 tsp dried oregano
    • 1 tsp chili powder
    • 1 tsp kosher salt
    • 1 tsp ground black pepper (or less if you don’t like a lot of pepper)
    • 2 cups vegetable stock
    • 3/4 cup water
    • 16 ounces dry pasta – I used gluten-free shells – Banza brand
    • 15 ounces frozen, cubed butternut squash
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup shredded parmesan cheese
    • 1 (15 oz) can of full-fat coconut milk
    • Chopped fresh sage – optional for topping

    Instructions

    1. Set the instant pot to “saute”. Once it indicates “hot”, add in the 1 tablespoon of olive oil and the 1 tablespoon of butter. When the butter is melted, add in the minced shallot and garlic. Toss and cook for 2 minutes. 
    2. Add in the 1 teaspoon dried oregano and 1 teaspoon chili powder. Toss and let that cook with the onions and garlic for 1 more minute. Season with a pinch of salt and pepper.
    3. Turn the instant pot off or select “cancel” or ” warm”. Pour in the stock, water, dry pasta, and frozen butternut squash. Stir everything together and season with some salt and pepper.
    4. Secure the lid, make sure the steam release vent is set to “sealing” and not “venting”, and set the instant pot in “manual mode” on “high” for 4 minutes. 
    5. After 4 minutes, do a quick release if the instant pot hasn’t automatically started to release the pressure.
    6. After all of the pressure is released and the instant pot beeps, carefully remove the lid and stir in the shredded cheddar cheese, shredded parmesan cheese, and coconut milk. Stir for about 30-60 seconds, until the cheese is fully melted. It is pure magic! Sprinkle in some more salt and pepper to taste.
    7. Serve hot, and top with fresh sage leaves. 

    Equipment

    instant pot

    Buy Now →

    Notes

    • Make sure to use a frozen butternut squash from the freezer section at the grocery store. 
    • Any gluten-free pasta will work except spaghetti. 
    • You can store this cooked mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on medium heat in a pan on the stovetop. 
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Category: Main Course
    • Method: Instant Pot
    • Cuisine: American

    Keywords: butternut squash Mac and cheese, healthy Mac and cheese, Mac and cheese, Mac and cheese recipe

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Must Make Chopped Kale Salad With Quinoa
    Roasted Mediterranean Sweet Potatoes With Quinoa »

    Filed Under: Favorite Winter Recipes, Gluten-Free, Instant Pot Recipes, Kid-Friendly, Main Dishes, Meal Planning and Prep, Most Popular, Vegetarian Meals

    Reader Interactions

    Comments

    1. Lou

      September 29, 2022 at 12:35 pm

      This is so good! My favorite comfort food. The chili powder adds a nice touch also. Easy peasy recipe!

      ★★★★★

      Reply
      • Amy Estes

        September 29, 2022 at 7:25 pm

        Thank you!

        Reply
    2. Maria

      October 21, 2022 at 11:32 pm

      I used home canned squash cubes, worked well, it totally disintegrated, doubled the cheese. My GF pasta was still too firm so will do a bit longer next time but the flavor was fantastic! thanks!

      ★★★★★

      Reply
      • Amy Estes

        October 23, 2022 at 7:30 pm

        Hi Maria, I am so happy you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi there,
    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

    Amy Estes: View My Blog Posts

    Search recipes:

    Most Popular

    Sweet Potato Buddha Bowl – with black beans

    Mixe kale salad in a white salad bowl with wooden serving spoons in the bowl.

    Easy Kale Salad With Lemon Dressing

    Eggplant Meatballs with mushrooms and garlic

    The Best Healthy Turkey Meatloaf – Gluten Free

    two grey plates filled with arugula salad topped with crispy breaded chicken breast

    Air Fryer Breaded Chicken Breast – 15 minutes

    Cut cooked dark chocolate brownies on top of white parchment paper with a wooden bowl of sea salt behind it.

    The Best Healthy Brownies – Gluten Free

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Best Healthy Zucchini Muffins – Gluten Free

    Healthy Spring Recipes

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Two tall pink smoothies in glasses with glass straws with strawberries around the.

    Strawberry Banana Smoothie – 5 Minutes

    Kale Caesar Salad – with crispy chickpeas

    Cur, roasted air fryer spaghetti squash with a fork in it with green herbs on it with another half of squash next to it.

    Air Fryer Spaghetti Squash – (Easy and Healthy)

    Simple Homemade Strawberry vinaigrette

    Easy Sheet Pan Salmon with Green Beans and Potatoes

    BQ Chicken in a bowl with some chopped greens, corn, black beans, tomatoes and avocado topped with a drizzle of a creamy salad dressing with wood serving spoons in the bowl.

    BBQ Chicken Salad – with creamy BBQ Dressing

    Easy Air Fryer Carrots

    Footer

    As Seen On

    As Seen On

    CONTACT | PRIVACY POLICY