Butternut Squash Mac-n-Cheese

I have a hard time believing anyone who says they don’t like squash.


“Have you ever tried it?”

Squashes of all sorts can enhance any dish. The flavors are agreeable, and the texture can vary significantly, depending on how you prepare it.

But most importantly, squashes are packed with nutritional benefits. Take butternut squash, for example. Whole Living calls it a “power food” because it’s packed with fiber, phytonutrients to fight off cancer, and carotenoids that help prevent heart disease.

Sound even yummier? I thought so.

So try this Butternut Squash Mac-n-Cheese, adapted for one from O Mag’s recipe.


  • 1/2 cup dry whole-wheat elbow macaroni
  • Nonstick cooking spray
  • 1 t olive oil
  • 1 t wheat flour
  • 2 T non-dairy milk
  • 1/4 cup butternut squash
  • 3 T shredded reduced-fat Cheddar cheese
  • pinch or so of salt, paprika, and pepper


Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the squash puree, Cheddar, and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

I’ve seen similar recipes with interesting mix-ins: apple-smoked turkey bacon, crisped apples, and so on. Although I loved this one with squash only, some protein or meat mix-ins would make for an even more flavorful combination.


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