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Butternut Squash Mac & Cheese

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Butternut Squash Mac & Cheese

AuthorChester County Food Bank

Butternut squash is one of the most popular winter squash, with a sweet and nutty flavor. The squash mimics the color of cheddar cheese in this dish, cutting down on the actual amount of cheese you'll use.

Yields4 Servings
 2 tbsp cooking oil or butter
 1 medium butternut squash, roasted (see note)
 1 lb. penne or elbow pasta
 1 small onion, diced
 4 cloves garlic, minced
 1 cup water
 1 bunch kale, destemmed and chopped (optional)
 1 cup shredded cheese (eg cheddar, fontina, gouda or even a blend)
 Salt and pepper to taste
1

While squash is roasting, cook the pasta according to package instructions and set aside.

2

In a pot or skillet, heat the oil/butter on medium heat. Add the onion and garlic and sauté until it becomes translucent, 5-7 minutes.

3

Stir in the mashed squash (see note) and cook for 4-5 minutes, until heated through.

4

If adding the kale, stir occasionally for 2-3 minutes or until kale becomes dark green and soft. You could also use spinach or swiss chard.

5

Stir in the shredded cheese and season with salt and pepper. For a little kick, add red pepper flakes.

6

Add the cooked pasta to the sauce and stir until all the noodles are coated.

7

You can serve at this point or put the mixture into an oven-safe dish, sprinkle with more cheese and breadcrumbs and bake at 350° for 15-20 minutes for a crunchy, cheesy topping.

Ingredients

 2 tbsp cooking oil or butter
 1 medium butternut squash, roasted (see note)
 1 lb. penne or elbow pasta
 1 small onion, diced
 4 cloves garlic, minced
 1 cup water
 1 bunch kale, destemmed and chopped (optional)
 1 cup shredded cheese (eg cheddar, fontina, gouda or even a blend)
 Salt and pepper to taste

Directions

1

While squash is roasting, cook the pasta according to package instructions and set aside.

2

In a pot or skillet, heat the oil/butter on medium heat. Add the onion and garlic and sauté until it becomes translucent, 5-7 minutes.

3

Stir in the mashed squash (see note) and cook for 4-5 minutes, until heated through.

4

If adding the kale, stir occasionally for 2-3 minutes or until kale becomes dark green and soft. You could also use spinach or swiss chard.

5

Stir in the shredded cheese and season with salt and pepper. For a little kick, add red pepper flakes.

6

Add the cooked pasta to the sauce and stir until all the noodles are coated.

7

You can serve at this point or put the mixture into an oven-safe dish, sprinkle with more cheese and breadcrumbs and bake at 350° for 15-20 minutes for a crunchy, cheesy topping.

Butternut Squash Mac & Cheese

Additional Notes

To make the squash easier to cut, microwave it (poke it with a knife a few times) instead of roasting, or just soften it enough to cut. To roast the squash: preheat oven to 400. Cut squash in half and scrape out the seeds using a spoon. Drizzle with oil and salt and pepper (optional) and lay flatside down in a lined baking sheet. Roast for 20-30 minutes or until the squash is tender and easy to mash. Once cool, scrape squash away from skin with spoon. Add water slowly and mash with a fork or add to a blender to create a smooth sauce.

Try using a variety of winter squash in this recipe, or a mix of squash. Leftover squash can be pureed and easily made into a delicious soup.