Butternut Squash Macaroni and Cheese

Let's Cook

Ingredients

8 servings
  • 1 ½ cups Milk
  • 1 ¼ cups Vegetable Broth/Stock
  • 5 cups peel, dice, and cook Squash, Butternut
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Mustard Seed, Ground
  • 4 ounces Gruyere Cheese
  • 4 ounces Cheddar Cheese, Shredded
  • ⅓ cups Parmesan Cheese, Grated
  • 24 ounces cook Elbows

Freezer Containers

  • 2 8x8 baking pans

Supplies

  • Foils
  • Cooking Sprays

Directions

Peel, seed, cube and steam butternut squash. Spray indicated number of 8x8 pans 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. Pour into 8x8 pans, cover with foil, and bake at 425 for 20 minutes.

Freezing Directions

Spray indicated number of 8x8 pans 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. Divide among indicated number of pans and cover with foil, label and freeze.

Serving Day Directions

Bake at 425 for 20 minutes.

Nutritional Information

Not Available

About This Recipe

Adding butternut squash to macaroni and cheese adds a fun spin to a classic comfort food and makes a perfect fall meal for you and your family!

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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