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Butternut Squash Mac & Cheese

Sugar Conscious | Kid Friendly | Vegetarian

Prep Time: 10 mins

Cook Time: 60 mins

Yield: 6 Servings

You Will Need

  • 1 butternut squash peeled, seeded and cut into 1⁄2 inch cubes
  • 1 cup low sodium vegetable broth
  • 1 1⁄2 cups low fat milk
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 1 (8oz) package pasta
  • 1 cup shredded cheddar cheese
  • 4 tbsp grated parmesan cheese
  • 2 tbsp breadcrumbs
  • 1 tsp canola oil
  • Cooking spray
  • Salt and pepper to taste


  • Preheat oven to 375 degrees. Bring a large pot of salted water to a boil.
  • While water is coming to a boil in a separate saucepan, combine squash, stock and milk and bring to a boil.
  • Reduce heat to medium and simmer until squash is tender when pierced with a fork (Approx. 10 minutes).
  • Remove from heat. Using a potato masher, mash the squash with the milk and stock.
  • Add nutmeg, cayenne and salt and pepper to taste. Stir to combine.
  • Add noodles to boiling water and cook according to package instructions.
  • Drain pasta, transfer to a large bowl and stir in squash mixture, cheddar cheese and 2 tbsps of parmesan.
  • Coat a 9×9 baking dish with cooking spray and pour in noodle mixture.
  • In a small bowl combine panko breadcrumbs, remaining parmesan and olive oil, stir to combine.
  • Sprinkle evenly over pasta.
  • Cover with foil and bake for 20 min.
  • Remove foil and continue to bake until lightly browned and crisp on top for 20-30 minutes. Serve warm.

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