These individual butternut squash mac and cheese cups are about to become your new favorite fall potluck dish! They take the comforting flavors of classic mac and cheese and infuse them with the sweet, earthy goodness of butternut squash, all baked into perfectly portioned cups. It’s a fantastic way to use up any leftover mashed butternut squash you might have from a holiday meal or weeknight dinner.
This recipe is designed for ease and convenience, making it ideal for busy families or anyone looking for a delicious, stress-free meal or appetizer. The creamy butternut squash cheese sauce is the star, creating a rich and flavorful experience in every bite. Get ready to impress with minimal effort!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Butternut Squash Mac and Cheese Cups
- Total Time: 35-40 minutes
- Yield: 12 servings 1x
Description
These individual butternut squash mac and cheese cups are a comforting and easy fall potluck dish. They combine classic mac and cheese flavors with the sweet, earthy goodness of butternut squash, all baked into perfectly portioned crescent roll cups. Ideal for using leftover mashed butternut squash, this recipe is designed for ease and convenience, making it perfect for busy families or a stress-free appetizer.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Lightly spray a 12-cup standard muffin tin with non-stick cooking spray. Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle in half lengthwise, creating 16 smaller triangles. Press two small triangles into each muffin cup, overlapping slightly to form a cup shape, making sure the dough covers the bottom and sides.
2. In a medium saucepan over medium heat, melt the butter. Once melted, sprinkle in the flour and whisk continuously for about 1 minute until a smooth paste (roux) forms.
3. Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue to whisk until the mixture thickens slightly, about 2-3 minutes. Remove the saucepan from the heat and stir in the mashed butternut squash, shredded cheddar cheese, Parmesan cheese, salt, pepper, and optional nutmeg. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
4. Carefully spoon the butternut squash cheese mixture into each crescent roll cup in the prepared muffin tin, filling them almost to the top.
5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese sauce is bubbly and slightly set.
6. Once baked, remove the muffin tin from the oven. Let the cups cool in the tin for about 5-10 minutes before carefully removing them. This cooling time helps them set and makes them easier to handle without falling apart.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: appetizer
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cup
Keywords: butternut squash, mac and cheese, crescent rolls, fall, comfort food, potluck, appetizer, easy, vegetarian, cheesy
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner because it combines impressive flavor with incredible simplicity. It’s perfect for anyone who loves comfort food but doesn’t want to spend hours in the kitchen. The individual cups are fantastic for portion control, make serving a breeze at any gathering, and are particularly appealing to kids who love their own little dishes. You’ll find these cups are a huge hit at fall potlucks, family dinners, or even as a fun weeknight side dish. They’re hearty enough to be a light main course for lunch, especially when paired with a simple green salad. The use of pre-made crescent roll dough as the base means less fuss and more time enjoying your delicious creation.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is key to a smooth and stress-free experience. This recipe relies on readily available items, many of which you might already have in your pantry or fridge. The star is, of course, the butternut squash, which adds a beautiful color and a subtle sweetness that balances the rich cheese.
INGREDIENTS:
- 1 (8-ounce) can refrigerated crescent roll dough
- 1 cup cooked and mashed butternut squash (pureed smooth)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (whole or 2%)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional, but recommended)
For the butternut squash, if you don’t have leftover mashed squash, you can easily prepare it by roasting or steaming a small butternut squash until very tender, then mashing or pureeing it. You can also find pre-cooked pureed butternut squash in some grocery stores, often in the frozen section or canned. When it comes to cheese, while sharp cheddar is recommended for its robust flavor, a blend of cheddar and Monterey Jack or even Gruyere would also be delicious. For the milk, whole milk will give you the creamiest sauce, but 2% milk works perfectly fine without much difference in texture.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for those busy days when you need something delicious without a long wait.
Preparation time: 15 minutes Cook time: 20-25 minutes Total time: 35-40 minutes
How To Make It Step By Step With Visual Cues
Creating these delightful butternut squash mac and cheese cups is straightforward. Follow these steps for perfect results every time.
- Preheat and Prepare Your Muffin Tin: Start by preheating your oven to 375°F (190°C). Lightly spray a 12-cup standard muffin tin with non-stick cooking spray. Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle in half lengthwise, creating 16 smaller triangles. Press two small triangles into each muffin cup, overlapping slightly to form a cup shape, making sure the dough covers the bottom and sides.
- Start the Roux for the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, sprinkle in the flour and whisk continuously for about 1 minute until a smooth paste (roux) forms. This is the base for your creamy sauce.
- Build the Butternut Squash Cheese Sauce: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue to whisk until the mixture thickens slightly, about 2-3 minutes. Remove the saucepan from the heat and stir in the mashed butternut squash, shredded cheddar cheese, Parmesan cheese, salt, pepper, and optional nutmeg. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Fill the Crescent Dough Cups: Carefully spoon the butternut squash cheese mixture into each crescent roll cup in the prepared muffin tin, filling them almost to the top.
- Bake Until Golden and Bubbly: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese sauce is bubbly and slightly set.
- Cool Slightly Before Serving: Once baked, remove the muffin tin from the oven. Let the cups cool in the tin for about 5-10 minutes before carefully removing them. This cooling time helps them set and makes them easier to handle without falling apart.
Easy Variations And Serving Ideas That Fit Real Life
These butternut squash mac and cheese cups are incredibly versatile and can be adapted to suit various tastes and occasions. For a little extra crunch and flavor, consider sprinkling a tablespoon of breadcrumbs mixed with a pinch of paprika over the top of each cup before baking. If you want to add a smoky flavor, a tiny pinch of smoked paprika in the cheese sauce works wonders.
For a vegetarian boost, finely chopped cooked spinach or kale can be folded into the cheese sauce before filling the cups. If you’re serving these at a party or potluck, arrange them on a platter with a sprinkle of fresh chopped parsley for a pop of color. They are fantastic on their own, but also pair wonderfully with a simple green salad dressed with a light vinaigrette. Kids often love dipping these, so a small bowl of ketchup or a mild ranch dressing on the side can be a fun addition. For a more adult-friendly option, a drizzle of hot sauce or a sprinkle of red pepper flakes can add a nice kick.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Being aware of these common mistakes can help ensure your butternut squash mac and cheese cups turn out perfectly every time.
One common issue is overfilling the crescent dough cups. If you put too much cheese mixture in, it can bubble over and make a mess in your muffin tin, and the crescent dough might not cook properly. Fill them about three-quarters full to allow for expansion. Another mistake is not preheating the oven properly. An oven that isn’t fully preheated can lead to uneven baking and dough that doesn’t crisp up as it should. Always give your oven at least 15-20 minutes to reach the set temperature.
Not letting the cups cool slightly before removing them can also be a problem. If you try to take them out of the muffin tin immediately, they might fall apart because the cheese sauce hasn’t fully set. A 5-10 minute cooling period in the tin makes them much sturdier. Finally, using cold milk for the cheese sauce can sometimes make the roux lumpy. While not strictly necessary to warm it, adding milk gradually and whisking constantly helps prevent lumps, ensuring a smooth, creamy sauce.
How To Store It And Make It Ahead Without Ruining Texture
These butternut squash mac and cheese cups are wonderful for making ahead and storing, making meal prep a breeze.
To store any leftovers, allow the cups to cool completely to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3-4 days. For reheating, the best method is to place them on a baking sheet and warm them in an oven or toaster oven at 300°F (150°C) for about 10-15 minutes, or until heated through and the crescent dough is crisp again. Microwaving is an option for speed, but it can make the crescent dough a bit soft.
If you want to make these ahead for a party, you can fully assemble and bake them, then let them cool completely. Store them in the refrigerator as described above. Reheat them in the oven just before serving for the best texture. You can also prepare the butternut squash cheese sauce a day in advance and store it in an airtight container in the refrigerator. When ready to bake, gently warm the sauce on the stovetop over low heat until it’s spoonable, then proceed with filling the crescent cups and baking. This can save you a good chunk of time on the day of your event.
Questions People Always Ask Before Making This Recipe
Can I use canned pumpkin puree instead of butternut squash? Yes, you can! Canned pumpkin puree (not pumpkin pie filling) is a good substitute for mashed butternut squash, offering a similar texture and a slightly different but equally delicious fall flavor.
What kind of crescent roll dough works best? Any standard refrigerated crescent roll dough will work perfectly. The store-brand versions are just as good as the name brands for this recipe.
Can I add other cheeses to the sauce? Absolutely! Feel free to experiment with other good melting cheeses like Gruyere, Monterey Jack, or even a
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
