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    Pinch Me Good! » Main Dishes » Best Butternut Squash Mac and Cheese – Instant pot Recipe

    Best Butternut Squash Mac and Cheese – Instant pot Recipe

    September 21, 2019 by Amy Estes 4 Comments

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    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 mac and cheese recipe with butternut squash 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. 

    The addition of the squash gives this mac and cheese a nice creamy taste without adding extra cheese and butter.

    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 thanks to the cheese + butternut squash combo.
    • 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! Here is what you’ll need:

    Ingredients for Mac and cheese with butternut squash with labels over each ingredient.
    • Frozen butternut squash – store-bought, you could also use fresh peeled, chopped, roasted, frozen squash if that is what you have on hand.
    • Pasta shells – I used Banza brand chickpea pasta shells but any type of gluten-free pasta will work. You can even use regular pasta.
    • 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 or garlic paste (about 1 tablespoon) will work.
    • Oregano + chili powder – for added 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 to bring it all together.

    How to make butternut squash Mac and cheese in the Instant Pot

    It is so easy to make this mac and cheese recipe in the Instant Pot in just 10 minutes! Here is a summary of the recipe with step-by-step photos. Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card located at the bottom of this post.

    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.

    This butternut squash mac and cheese 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 with butternut squash

    • 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
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    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 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Amy Estes
    • Total Time: 10 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    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
    • ¾ 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
    • ¼ 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

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    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

    Did you make this recipe?

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    Filed Under: Favorite Winter Recipes, Gluten-Free, Instant Pot Recipes, Kid-Friendly, Main Dishes, Meal 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

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    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.