A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe

If you’re looking for a comforting, creamy, and nourishing twist on a classic favorite, then this A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe is going to steal your heart. It’s the perfect balance of velvety texture and rich flavors without any heaviness, thanks to the natural sweetness of roasted butternut squash and the protein-packed creaminess of silken tofu. You’ll enjoy every bite knowing you’ve indulged in something both wholesome and delicious, making it an instant family favorite for cozy nights in.

Ingredients You’ll Need

Getting the ingredients right is half the fun because each one plays a special role in creating that luscious mac and cheese experience. These simple yet essential components come together to build layers of flavor, texture, and inviting color that make this dish irresistible.

• Half a medium butternut squash: Roasting it brings out sweetness that creates the rich base of the sauce.
• One 16-ounce pack of silken tofu: Adds creamy texture and plant-based protein without overpowering the dish.
• Two cups freshly shredded cheddar cheese: The melty, savory highlight that makes this macaroni truly cheesy.
• Quarter cup extra-virgin olive oil: Infuses a smooth richness and helps marry the spices to the sauce.
• Half teaspoon mustard powder: Adds a gentle kick and depth of flavor without heat.
• Half teaspoon garlic powder: Brings warm earthiness that complements both cheese and squash.
• Half teaspoon white pepper: For subtle spice that doesn’t overwhelm the creamy sauce.
• Diamond Crystal kosher salt: Essential for seasoning and balancing all the flavors.
• Freshly cracked black pepper: Adds a lively bite and aroma for finishing touches.
• 16 ounces dried pasta of your choice: Look for sturdy shapes like elbow macaroni or shells that cradle the sauce beautifully.

How to Make A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe

Step 1: Roast the Butternut Squash

Start by positioning your oven rack in the center and preheating to 400°F. Place your halved butternut squash cut-side down on a baking sheet to roast for 30 to 40 minutes. This roasting step is crucial—it softens the squash fully and unlocks its natural sweetness, which is the backbone of the sauce’s creamy texture and subtle sweetness.

Step 2: Prepare the Squash and Tofu Purée

Once the squash is fork tender, scoop out about one cup (210 grams) of the flesh and add it to a blender. Add the entire pack of silken tofu right with it. Thanks to the moisture in the tofu, they blend into a smooth, creamy purée—if blending is a bit tricky, a tablespoon of water at a time will help you get there. This purée is what makes this A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe so wonderfully creamy without heavy cream or butter.

Step 3: Grate the Cheese and Prepare the Pasta

While the squash cools slightly, grate your cheddar cheese so it’s ready to melt smoothly into the sauce. On the stove, heat two pots side by side: one to make the cheese sauce and the other to boil your pasta. Bring the pasta water to a rolling boil—you’ll add your dried pasta here soon—while you start the sauce base.

Step 4: Infuse the Olive Oil with Spices

In your Dutch oven, warm the extra-virgin olive oil over medium heat. Add the mustard powder, garlic powder, and white pepper, letting the spices gently sizzle for just over a minute to bloom their flavors. This step builds an aromatic base that makes this mac and cheese sing with every bite.

Step 5: Combine the Tofu-Squash Purée with the Spices

Immediately pour your tofu and squash purée into the spiced oil, mixing well. Season liberally with kosher salt and freshly cracked black pepper. This layers essential seasoning directly into the sauce, rounding out the flavors before you add cheese.

Step 6: Cook the Pasta and Build the Cheese Sauce

Add a tablespoon of kosher salt to the boiling water and drop in the pasta, cooking it until al dente following package instructions. Meanwhile, slowly add cheddar cheese to the tofu-squash mixture, a handful at a time, stirring constantly so the cheese melts into a velvety sauce. To loosen the sauce and help it cling beautifully to the pasta, reserve about 1/4 to 1/2 cup of pasta water and stir it in gradually.

Step 7: Bring It All Together

Use a slotted spoon to transfer the cooked pasta directly into your cheese sauce. Gently stir to combine, adding extra pasta water if needed for a luscious, glossy finish. This method makes sure every noodle is generously coated with that creamy, flavorful sauce that’s the hallmark of A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe.

How to Serve A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe

Garnishes

Sprinkle some freshly chopped parsley or chives for a pop of bright green color and fresh flavor contrast. A dusting of smoked paprika or a pinch of crispy toasted breadcrumbs on top adds lovely texture and visual appeal. These little touches take this comforting dish from simple to spa day for your taste buds.

Side Dishes

This macaroni and cheese pairs beautifully with crisp, vibrant salads like a tangy arugula with lemon vinaigrette or roasted Brussels sprouts with balsamic glaze. For added substance, steamed green beans or garlic-roasted broccoli offer a nutritious, crunchy side that complements the silky, savory pasta perfectly.

Creative Ways to Present

Serve it in mini cast-iron skillets or individual oven-safe ramekins for a fun, personal touch—great for dinner parties or family gatherings. You can also layer it into a casserole dish with extra cheese on top, broiling it briefly until the top is golden and bubbly for a crowd-pleasing crust.

Make Ahead and Storage

Storing Leftovers

This dish reheats wonderfully and will keep for up to 4 days in an airtight container in the refrigerator. Store the sauce and pasta together so the flavors continue to meld, making each reheated bite as tasty as the first.

Freezing

You can freeze leftovers in a freezer-safe container for up to 3 months. When freezing, leave out fresh garnishes and add them fresh after reheating to keep things bright and crunchy.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or milk to loosen the sauce if it thickens too much during storage. This helps maintain that signature creaminess of A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe.

FAQs

Can I use a different type of squash?

Absolutely! While butternut squash is great for its natural sweetness and texture, you can try kabocha or acorn squash for a slightly different flavor profile—just make sure to roast until tender.

Is silken tofu necessary in this recipe?

Silken tofu is key for that smooth, creamy consistency without dairy. If you want a vegan version, this tofu-based sauce is perfect. For a dairy-free option, simply use a blend of nutritional yeast and plant milk instead of cheddar.

What pasta shapes work best?

Choose pasta with nooks and curves like elbows, shells, or cavatappi so they hold onto the sauce well. But really, your favorite pasta will work just fine!

Can I make this recipe gluten-free?

Definitely! Use any gluten-free pasta variety, and double-check your spices to ensure they’re gluten-free as well. The sauce remains beautifully creamy and flavorful.

How spicy is this mac and cheese?

This dish keeps spice mild and comforting with white pepper and mustard powder adding gentle warmth but no heat. If you want a little kick, try adding a pinch of cayenne pepper during the spice step.

Final Thoughts

If you’re craving a classic comfort food that feels hearty yet nourishing, you’ll love diving into this A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe. It’s a delicious way to savor familiar flavors with a nourishing twist that’s perfect for weeknight dinners or special occasions alike. I encourage you to give it a try, and watch it quickly become your go-to dish for cozy, wholesome comfort in every bite!

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