Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Healthy-ish One-Pot Butternut Squash Mac & Cheese (Creamy Comfort Made Easy)

Sarah Smith
Nov 9, 2025
3 min read

Updated: Dec 17, 2025

Creamy mac and cheese in an orange pot with a wooden spoon, garnished with parsley. Steam rises, creating a warm, comforting vibe.

This One-Pot Butternut Squash Mac & Cheese is rich, creamy, and perfectly cozy. The roasted squash adds natural sweetness and silky texture, making it a lighter yet flavorful twist on the classic. It’s easy to make, family-friendly, and perfect for chilly nights when you crave something warm and comforting. For more cozy comfort, try our Creamy Baked Mac & Cheese or serve it with Garlic Herb Pull-Apart Bread and Honey Garlic Chicken.

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4–6

Nutrition Information

Estimated per serving (based on 6 servings)

Calories: 390 Protein: 14g Carbohydrates: 48g Fat: 16g Saturated Fat: 8g Cholesterol: 35mg

Sodium: 540mg Fiber: 4g Sugar: 6g

Ingredients

3 cups peeled and cubed butternut squash
2 tablespoons olive oil
Salt and pepper, to taste
3 cups elbow macaroni (or any small pasta)
2 cups vegetable broth (or chicken broth)
1 ½ cups milk
2 cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon butter
½ teaspoon garlic powder
¼ teaspoon paprika (optional)
Fresh parsley for garnish

Instructions

Roast the squash: Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and golden.
Blend the sauce: Add roasted squash, milk, garlic powder, and paprika to a blender. Blend until smooth and creamy. (You can add a splash of broth if it’s too thick.)
Cook the pasta: In a large pot, add pasta and vegetable broth. Bring to a boil and cook until pasta is al dente and most of the liquid is absorbed — about 8–10 minutes.
Combine: Pour the butternut squash mixture into the pot with the pasta. Stir in butter, cheddar, and Parmesan until melted and creamy. Add more milk if needed for the desired consistency.
Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm.

Tips & Variations

Use Gruyère or fontina cheese for a rich, nutty flavor.
Add a pinch of nutmeg or cayenne for depth.
For a baked version, transfer to a casserole dish, top with breadcrumbs, and broil until golden.
Great for sneaking in veggies — kids won’t even notice the squash!

FAQ

Q: Can I use frozen butternut squash? Yes! Frozen butternut squash works perfectly and cooks even faster. Just add it straight to the pot — no thawing needed.

Q: Can I make this with a different pasta shape? Absolutely. Short pasta like shells, penne, or rotini all work well. Cooking time may vary slightly.

Q: How can I make the sauce extra creamy? Add a splash of heavy cream or an extra handful of shredded cheese at the end and stir until melted.

Q: Can I make this dairy-free? Yes — use dairy-free cheese and a milk alternative like oat or almond milk. The sauce will still be creamy.

Q: How do I store leftovers? Store in an airtight container for up to 3–4 days. Add a splash of milk when reheating to loosen the sauce.

Final Thoughts

This One-Pot Butternut Squash Mac & Cheese is the perfect blend of cozy comfort and wholesome flavor. The naturally creamy squash creates a velvety sauce without feeling heavy, while the one-pot method keeps things simple and weeknight-friendly. Whether you serve it as a comforting vegetarian main or a cozy side dish for fall and winter meals, this mac and cheese delivers warmth, flavor, and just the right touch of indulgence — all with minimal cleanup.