Butternut (Or Acorn) Squash Mac & Cheese Recipe

Name: Butternut (Or Acorn) Squash Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed; 1 cup vegetable broth (or parmesan broth or water); 1.5 cups milk (whatever type you have on hand, i usually use 2%); pinch nutmeg; pinch cayenne pepper (or ancho chili powder); 3/4 teaspoon salt; pinch freshly ground black pepper; 1 pound short pasta (macaroni, rigatoni, any of the -onis); 1 cup grated sharp cheddar (or monteray/pepper jack) cheese; 1.5 cups ricotta (or burrata, if you're feeling fancy!); 1/4 cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly); 1/4 cup breadcrumbs

Servings: persons

1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed
1 cup vegetable broth (or parmesan broth or water)
1.5 cups milk (whatever type you have on hand, i usually use 2%)
pinch nutmeg
pinch cayenne pepper (or ancho chili powder)
3/4 teaspoon salt
pinch freshly ground black pepper
1 pound short pasta (macaroni, rigatoni, any of the -onis)
1 cup grated sharp cheddar (or monteray/pepper jack) cheese
1.5 cups ricotta (or burrata, if you're feeling fancy!)
1/4 cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly)
1/4 cup breadcrumbs

1
preheat over to 375.
2
combine squash, broth, and milk in large pot and bring to a boil over medium high (careful not to scald the milk). reduce heat to medium and let simmer until the squash is fork-tender (20-ish minutes). take pot off the heat and mash the squash (or use immersion blender, which makes it much easier) with the nutmeg, cayenne, salt, and pepper.
3
boil water for pasta and cook pasta until just al dente. drain and put in pot with squash mixture, ricotta, cheddar, and half of the parmesan.
4
grease inside of a baking dish (9 inch with 4 inches deep works well) and transfer pasta mixture. top with breadcrumbs and remaining parmesan.
5
bake uncovered for 20 minutes until crispy on top.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed, 1 cup vegetable broth (or parmesan broth or water), 1.5 cups milk (whatever type you have on hand, i usually use 2%), pinch nutmeg, and more.

Yes, Butternut (Or Acorn) Squash Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut (Or Acorn) Squash Mac & Cheese

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