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Butternut Squash Mac & Cheese


  • 2 cups butternut squash
  • 8 oz. whole grain elbow macaroni
  • 1 C low sodium vegetable broth
  • 1 T olive oil
  • 2 garlic cloves, minced
  • 1/2 onion
  • 1/4 C parmesan cheese
  • 1/2 C low-fat milk
  • Salt and pepper to taste


Mise en place

  • Cube butternut squash
    • Cut off ends of squash
    • Peel off the skin
    • Cut in half
    • Scoop out the seeds
    • Slice into planks
    • Dice into cubes
  • Mince garlic
  • Dice onions
  • Measure all ingredients


  • Bring one pot of water to a boil. Add cubed butternut squash and cook on medium-high heat for 12-15 minutes or until fork tender.
  • Remove butternut squash from the boiling water with a slotted spoon and place into a large bowl to slightly cool.
  • Add macaroni noodles to reserved boiling water and cook according to package instructions. While the noodles are cooking, add cooked butternut squash to a food processor or blender.
  • Puree squash while slowly adding the vegetable broth until desired consistency is reached. Add more broth to thin the puree if needed.
  • Heat a sauté pan over medium heat. Add 1 T of olive oil to the pan. Next add the minced garlic and diced onions and cook down until soft, about 3 minutes.
  • Add the butternut puree to the sauté pan with the garlic and onions. Mix together.
  • Next, add the Parmesan cheese, milk and salt and pepper to create a sauce-like mixture.
  • Remove macaroni from boiling water and stir into butternut sauce until well coated. Salt and pepper to taste and garnish with leftover Parmesan cheese.

Serve and enjoy!

Recipe in Action

  • 6 servings
  • Difficulty: Difficult
Click here for Nutrition Facts Nutrition Tip

Butternut squash is one of the most common varieties of winter squash. It also offers a good supply of vitamin A, potassium, and fiber.

Cultural Facts

Butternut squash is a great addition to cheese sauces since it is deep orange in color, adding to the rich appearance of mac 'n cheese!