Menu
Buttermilk Mac 'n' Cheese Buttermilk Mac 'n' Cheese
Butternut Squash and Sausage Soup Butternut Squash and Sausage Soup
Butternut Squash Apple Soup Butternut Squash Apple Soup
Baked Mac and Cheese Baked Mac and Cheese
Spaghetti Squash with Apples, Bacon, and Walnuts Spaghetti Squash with Apples, Bacon, and Walnuts
Butternut Squash Bread Butternut Squash Bread
Butternut Squash Doughnuts Butternut Squash Doughnuts
Ham Mac and Cheese Ham Mac and Cheese
Butternut Squash Pasta Butternut Squash Pasta
Butternut Squash Apple Crisp Butternut Squash Apple Crisp
Butternut Squash Soup Butternut Squash Soup
Butternut Squash Pie Butternut Squash Pie
Bacon Mac & Cheese Bacon Mac & Cheese
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Butternut Squash and Barley Soup Butternut Squash and Barley Soup
Butternut Squash & Pear Soup Butternut Squash & Pear Soup
Peanut Butter and Jelly Cheesecake Peanut Butter and Jelly Cheesecake
Apple, Butternut and Sausage Dressing Apple, Butternut and Sausage Dressing
Peanut Butter, Apple and Raisin Sandwich Peanut Butter, Apple and Raisin Sandwich
Butternut Squash Butter Butternut Squash Butter

Butternut Squash Mac and Cheese

7 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 15 min.

Makes

6 servings

Updated: Nov. 05, 2022
I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 8 ounces uncooked whole wheat elbow macaroni
  • 1 medium butternut squash (about 3 pounds), seeded and cubed
  • 1/4 cup plain Greek yogurt
  • 1 cup fat-free milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup soft whole wheat bread crumbs

Directions

  1. Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
  2. Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
  3. Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
  4. Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts

1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.