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Butternut Squash Macaroni and Cheese


When I start to feel the cool, crisp air of fall, I know it’s time to start stocking my freezer full of comfort foods. Homemade macaroni and cheese is a classic comfort food, but the addition of butternut squash makes it even more perfect for the season. Depending on what you have on hand, the butternut squash can be substituted for pumpkin or sweet potatoes. Served with crusty bread and a green salad, your family will be requesting this meal often!

Butternut Squash Macaroni and Cheese


Regan @ onceamonthmeals.com


  • 8 ounces elbow macaroni, already cooked according to directions
  • 0.75 cupĀ milkĀ 
  • 0.625 cup vegetable broth
  • 2.5 cups butternut squash, peeled, seeded, cubed, and steamed
  • 0.125 teaspoon salt
  • 0.125 teaspoon pepper
  • 0.125 teaspoon dried mustard
  • 0.25 cup Gruyere cheese
  • 0.25 cup cheddar cheese
  • 0.1875 cup Parmesan cheese
  • cooking spray


Cook pasta according to directions. Spray a 9 x 13 pan with cooking spray. Heat milk and broth over medium-high heat in a large saucepan. Bring to a boil, being careful not to scald milk. Add squash, salt, pepper, and dried mustard. Cook for 5 minutes. Add cheese and stir until combined and warm. Stir in elbow macaroni and cook until mixture is warm.

Freezing Directions:

Place in pan and cover with foil. Label and freeze. To Serve: Thaw. Preheat oven to 425 degrees. Cook for 20 minutes, or until warm.

Servings: 4

**conversion chart image provided by Erik Spiekermann

9 Responses to “Butternut Squash Macaroni and Cheese”

  1. Mary says:

    I can actually use this recipe! I love a lot of the meals you add here, but being a vegetarian, gluten free, soy free person, there aren’t a lot I can use. I can swap out the regular macaroni for a gluten free one, and it works.

  2. Susan Costanza says:

    This is a top favorite, tastes just like regular mac & cheese! I add thyme and a pinch of nutmeg to top this delish dish off!

  3. Nicole says:

    Does this cook covered or covered? TIA!

  4. Allison says:

    I had to add 2 tablespoons of flour to my milk when making the sauce, otherwise I couldn’t get the cheese to really blend with the milk and broth in a creamy way (it just clumped up like melted cheese, not a creamy sauce) Once I did that adding the cheese worked much better. Other than that this recipe was tasty, mine just ended up cheesier since I made twice the amount of sauce.

  5. Tina A says:

    How long do you steam the butternut squash for?

    • Lisa says:

      You should steam it until it becomes fork tender. The time will depend on what method you are using, as well as how big of chunks you cut your squash in.

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