Go Back
Butternut Squash Mac & Cheese

Butternut Squash Mac and Cheese


  • 1 butternut squash
  • 1 Tbs. oil
  • 1 lb. pasta I prefer shells
  • 4 Tbs. butter
  • 1/3 c. flour
  • 1 c. milk
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. cheddar cheese shredded
  • 1 c. parmesan cheese
  • 1/2 c. mozzarella cheese shredded
  • 1/2 c. bread crumbs I prefer Panko


  1. Cook Squash: Preheat oven to 400 degrees. Cut off stem of the squash and slice vertically. Hollow out the seeds with a spoon and discard. Rub the inside of the squash with some olive oil, just until coated, and season with salt and pepper. Place face up on a cookie sheet and bake for 45 minutes or until fork tender.
  2. Cook Pasta: Meanwhile, cook pasta until al dente in salted water.
  3. Prepare Cheese Sauce: melt butter in a pan on low heat. Once melted, whisk in flour to form a roux. Whisk in milk a little at a time, stirring constantly. Allow the sauce to thicken over low heat, continuously stirring. (Be careful not to boil.)
  4. Once all the milk is incorporated, remove from heat. Add nutmeg, salt, pepper, cheddar cheese, and half of the parmesan cheese. Stir until cheese is melted.
  5. When squash is cooked through, allow to cool until you can handle (or use oven mitts). Scrape out the inside of the squash into a bowl or pot. Add half of the cheese sauce and stir well.
  6. Add the drained pasta to your squash-cheese mixture. Stir until all pasta is covered in sauce and add to a greased baking dish.
  7. Pour remaining cheese sauce over the pasta. Top with remaining parmesan, mozzarella, and finish with breadcrumbs.
  8. Bake at 350 degrees for 20 minutes, or until breadcrumbs just begins to brown.