Mac & cheese with butternut squash

By Julie Van Rosendaal on September 09, 2013
This version uses a food processor to combine the ingredients for the cheese sauce – including puréed squash. Serve it straight from the pot, or scatter with buttered crumbs and cheese and bake for a crusty top.


1/2 lb macaroni or other small pasta, such as shells
2 cups (500 ml) peeled, cubed butternut, acorn or Hubbard squash
3 cups (750 ml) grated old cheddar or Gouda cheese
1 1/2 cups (375 ml) milk
2 tbsp (30 ml) all-purpose flour
1/4 tsp (2 ml) salt
1/4 tsp (2 ml) pepper


1. In a large pot of boiling water, cook the pasta according to the package directions, or until al dente. Drain and return to the pot; set aside, off the heat. Meanwhile, in a smaller saucepan, cook the squash in boiling water for 20 minutes, or until very soft.

2. Drain the squash and place it in the bowl of a food processor; pulse until smooth. Add the cheese, milk, flour, salt and pepper and pulse to combine.

3. Add the cheese mixture to the pasta in the pot and place over medium heat. Cook, stirring, for a few minutes, until the mixture bubbles and turns into cheese sauce. Let it cook for at least a minute, then serve.

Serves 4-6.

Per serving:

313 calories, 11 g fat (7.2 g saturated, 3.2 g monounsaturated, 0.6 g polyunsaturated), 36 mg cholesterol, 34.7 g carbohydrate, 15.1 g protein, 1.8 g fibre.

Originally published in ParentsCanada magazine, October 2013.

By Julie Van Rosendaal | September 09, 2013

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