Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Just like Lemon Zucchini Bread, this recipe helps you hide some veggies in an all-time favorite dish that is sure to please.


Butternut Squash Mac and Cheese


  • 8 oz whole wheat elbow macaroni uncooked
  • 1 medium butternut squash (about 3 lbs.) seeded and cubed
  • 1/4 cup plain Greek yogurt
  • 1 cup milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • dash ground nutmeg
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup soft whole wheat bread crumbs


  1. Preheat oven to 400F. Cook pasta according to directions.

  2. Place squash in a saucepan and add water to cover. Bring to a boil and cook until tender, covered, for 8-10 minutes.

  3. Place yogurt, milk, salt, pepper and nutmeg into a blender. Drain squash and add it to the blender. Cover and process until smooth.

  4. Place squash puree back into the saucepan and heat over medium. Stir in cheeses until melted.

  5. Drain pasta and add to the squash mixture. Toss to coat. Transfer to a greased 8-in square baking dish. Sprinkle with bread crumbs. 

  6. Bake uncovered until golden brown, about 15-20 minutes. 

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