Butternut Squash Mac and Cheese

This recipe cuts out a lot of fat by pureeing butternut squash.

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  • Servings: 6

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  • 1 pound pasta spirals
  • 2 pounds butternut squash, peeled, seeded and cut into chunks
  • 1 small shallot, halved
  • 3 cups low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups grated yellow cheddar cheese

How to make this recipe

  1. Preheat the oven to 375°F.

  2. In a large pot of boiling salted water, cook the pasta until al dente, then drain.

  3. In a medium heavy pot with a lid, simmer the squash with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the squash is very tender, about 25 minutes. In a food processor, pulse the squash mixture until smooth. Season with salt and pepper to taste. Toss the pasta with the squash puree and transfer to a 3-quart baking dish. Spread the cheese over the top of the pasta and bake until the cheese is melted and the filling is bubbling, 25 to 30 minutes.

Contributed By Photo © Ian Knauer Published October 2014

1043557 recipes/butternut-squash-mac-and-cheese 2015-11-20T21:28:30+00:00 Ian Knauer weeknight-dinner|american|6|web-exclusive|healthy|vegetarian|gluten-free october-2014 recipes,butternut-squash-mac-and-cheese 1043557

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