Butternut Squash Macaroni and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 4-5 cups butternut squash, cubed
  • 1 (14.5 ounce) box whole wheat penne, elbows, or other macaroni-ish pasta
  • ½ cup 2% milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1½ cups shredded cheddar jack blended cheese, divided
  • ¼ cup shaved parmesan
  • 1 tablespoon butter, melted
  • ¼ cup seasoned bread crumbs
  1. Pre-heat the oven to 350. Spray a 9 X 9 baking dish or 9-inch pie plate with nonstick cooking spray.
  2. Place the squash in a large sauce pan. Cover it with water and bring it to a boil. Reduce the heat, cover and simmer until the squash is fork-tender, 12-15 minutes depending on the size of the squash pieces. Drain, re-cover (to keep it warm) and set aside.
  3. Cook the pasta according to package instructions.
  4. While the pasta is cooking mash the squash until it's smooth. Stir in the milk, salt, cinnamon, and nutmeg.
  5. Stir 1 cup of the cheddar/jack and all of the shaved parmesan cheeses into the squash mixture until they've melted.
  6. Drain the pasta, empty it back into the pot you cooked it in, and stir it with the squash/cheese blend until the pasta in evenly coated. Empty the pasta into the prepared baking dish.
  7. Sprinkle the remaining ½ cup of cheddar jack cheese over the top of the pasta.
  8. Stir the melted butter with the seasoned bread crumbs and sprinkle evenly over the pasta in the baking dish.
  9. Bake for about 20 minutes, or until the bread crumbs are golden brown.
Recipe by Sugar Dish Me at https://www.sugardishme.com/butternut-squash-macaroni-cheese/