Jan 25

Butternut Squash Mac n’ Cheese

There are great combinations in this world.

Peanut Butter and Banana, Jessica and Nick :(, Jack and Rose, Dan Auerbach and Patrick Carney (thanks Layne).

But I’ve been dreaming about this trio for awhile.

Butternut Squash + Pasta + Sharp White Cheddar.

That is…Healthy Carb + Healthy Carb + Cheesy Deliciousness.

It was everything I hoped it would be.  And then a little more.

Butternut Squash Mac n' Cheese

Yield: serves 2 (as an entree-1 1/4 cup each) or 4-5 (as a side serving-approx 1/2 cup each)


heaping 1/2 cup butternut squash puree (or 1/4 to 1/3 of a large butternut squash cubed and roasted)
1 2/3 cup Whole Wheat Pasta, desired shape ( I used Pipe Rigate)
2 tsp butter
2 1/2 tsp flour
1/2 cup milk
1 tsp dijon mustard
1 cup extra sharp white cheddar cheese, grated (I used Cabot)
1/4 tsp garlic powder
1/8 tsp salt
1/4 tsp pepper


butternut squash puree
Peel and cube approx 1/3 of a large butternut squash into small pieces.  Toss with a splash of oil and some pepper.  Roast in a 400 degree oven for 40 minutes stirring once throughout cooking.  Once thoroughly cooked/softened, mash cubes into a puree using a potato masher or a fork.

mac n' cheese
Cook pasta according to package directions.  Drain and set aside.

Melt butter in a medium sized saucepan/pot.  Once melted, add flour and whisk until no lumps are left.  Pour in milk and mix well.  Allow mixture to cook for about 2 minutes, or until slightly thickened.  Remove from heat, stir in mustard, garlic powder, salt, pepper, and grated cheddar cheese.  Continue stirring until smooth and all the cheese is melted. Stir in butternut squash puree and once again stir until completely incorporated.

Pour cheese-butternut squash sauce over pasta and gently stir until sauce evenly coats all of the pasta.  Serve to yourself and one other very lucky person.

Feel free to add in some more veggies or protein:

  • kale, green peas, broccoli, steamed cabbage, chicken, chickpeas, beans, cilantro (I added green peas)

6 comments on “Butternut Squash Mac n’ Cheese”

  1. I agree… this is a trio worth dreaming about ;-)

    And on behalf of the more than 1200 farm families who own Cabot, thanks so much for using our cheeses and for telling your fans!

    Regan Jones, RD
    for Cabot Creamery Coopeartive

    • Thanks for the comment Regan! I love Cabot cheeses and think I have tried nearly all of them! I love all those sharp cheddars:) Thanks for a great product!

      Also, your job sounds incredible. I’m in school right now for nutrition and will be applying for my dietetic internship soon. I hope to eventually work for a food company rather than working in a clinical atmosphere…so your job sounds really interesting, I’m a little envious :)

  2. I have a mac and cheese in the oven right now with some luscious Cabot Cheddar deliciousness all in it; but, I have to say that I wish I had seen your recipe first. Butternut Squash is one of my most favorite things in the whole world. I simply must make this!

  3. Just made thus and my 18 month old, who does not eat butternut squash is devouring it! Thanks for the great recipe!

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