Butternut Squash Mac & Cheese

  • 1 medium butternut Squash
  • 2 cups macaroni or other pasta
  • 7 oz whole milk (or any milk you have on hand)
  • 1 cup grated or shredded cheddar cheese
  • 1 tbsp butter (salted or unsalted)
  1. Preheat the oven to 390°F.
  2. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through. You can use a fork to test this.
  3. While the squash is baking, cook the pasta according to the instructions on the package.
  4. Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
  5. Drain the pasta, and mix with the squash cheese sauce.
  6. Serve immediately, and promptly refrigerate any leftovers for 1-3 days.
Adapted from
Primary Ingredient
Butternut Squash
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