Butternut Squash Mac N Cheese
Prep time
Cook time
Total time
Memorial Day is here and it’s time for you to wow the backyard /potluck / BBQ crowd with Butternut Squash Mac N Cheese, a kid-tested and kid-approved hit. In this lightened up version of the traditional dish, over half the cheese is replaced with a delicious squash sauce, created by roasting butternut squash and onions until golden and sweet, then puréeing until rich and creamy. The result is a savory, gooey, and vitamin-packed sauce that, when combined with cheddar and Parmesan, will make your taste buds melt. Lower in saturated fat and higher in nutrients, Butternut Squash Mac N Cheese is still comforting without the uncomfortable calories.
Recipe type: Entree
Cuisine: American
Serves: 10
  • 1 pound elbow macaroni
  • 3 cups of butternut squash (approximately 1 squash)
  • ½ medium white onion
  • 2 cups 1% milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded parmesan + ½ cup for topping
  • ½ cup unseasoned panko breadcrumbs
  • 2 tsp salt
  • 1 tsp pepper
  • ¼ tsp nutmeg
  • ¼ tsp red pepper flakes (or cayenne pepper)
  • 1 Tbsp olive oil (for roasting)
  • Cooking spray
  • Optional garnish: minced fresh parsley and cracked black pepper
  1. Preheat oven to 400° Fahrenheit. Peel, de-seed, and cut butternut squash roughly into 1-inch cubes. Chop onion roughly into small chunks. Toss squash, onion, and olive oil in a mixing bowl, then place on a baking sheet lined with parchment paper. Bake for 20 minutes or until squash begins to brown around the edges.
  2. In the meantime, boil 5 quarts of water. Add elbow macaroni and cook for 10-12 minutes. Remove from heat and drain.
  3. To create squash sauce, place roasted vegetables, milk, salt, pepper, nutmeg, and red pepper flakes in a blender and blend until the mixture is smooth and creamy.
  4. Combine squash sauce, cheddar cheese, and 1 cup of Parmesan to the drained macaroni. Spray an oven-safe 9” x 13” casserole dish with cooking spray. Add macaroni mixture.
  5. Top with breadcrumbs and the remaining ½ cup of parmesan cheese. Bake at 400° Fahrenheit for 25 minutes, or until a golden crust forms. Garnish with fresh minced parsley and black pepper.
Nutrition Information
Serving size: 1.25 cups Calories: 401.7 Fat: 14.8 Saturated fat: 8.1 Carbohydrates: 46.6 Sugar: 5.6 Fiber: 2.3 Protein: 20.4 Cholesterol: 38.1
Recipe by Sarah Koszyk at http://sarahkoszyk.com/butternut-squash-mac-n-cheese/