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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings


  • 1/2 of a medium-large butternut squash cut lengthwise, seeds discarded.
  • drizzle of olive oil
  • 1/2 lb elbow macaroni
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 3 cups milk I used 2%
  • pinch of nutmeg
  • 1/2 cup shredded Swiss cheese can substitute with an equal amount of Gruyere cheese
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste


  1. Heat the oven to 400F.
  2. Place the squash cut-side up on a baking sheet, and drizzle with a little olive oil (about 1/2-1 tsp). Place in the oven and bake for about 30-45 minutes until fork tender. Remove from the oven and allow to cool.
  3. Reduce the oven heat to 350F.
  4. Bring a pot of water to boil. Add the pasta, and cook according to the package instructions. Drain and set aside when done.
  5. While the water is boiling, place a medium-sized saucepan over medium-low heat. Add butter and melt.
  6. When butter is melted, whisk in the flour, and cook for an additional 15-30 seconds after it's completely incorporated.
  7. Slowly whisk in the milk so lumps do not form. Add a dash of salt and the nutmeg, and whisk often until the sauce thickens enough to coat a spoon.
  8. Turn the heat down to low, and stir in the Swiss and Gruyere cheeses.
  9. Scoop the flesh out of the cooled squash, and mash it using a fork or a potato masher. Stir half of the squash into the sauce.
  10. Add the pasta, sauce, and remaining squash to a baking dish (I used a 10x10in dish). Stir well to combine. Taste, and season with additional salt if needed.
  11. Top with the shredded mozzarella cheese.
  12. Cover with foil, and bake for 20 minutes. Then remove the foil, and bake for an additional 10 minutes.
  13. Serve!