Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese


1 butternut squash
1 8-ounce package cream cheese, softened
2 cups milk
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
1 pound macaroni pasta
2 tablespoons butter
1 cup plain breadcrumbs
1/2 teaspoon ground sage
1 teaspoon fresh thyme leaves


1. Preheat oven to 400 degrees. Cut butternut squash in half lengthwise, remove seeds, and place face-down in a large roasting pan. Add about 1 inch of water. Cook for 40 to 50 minutes, or until squash is tender. Don’t turn off the oven.

2. While the squash is still warm, remove from peel and place in a blender. Add cream cheese and puree until mixture is smooth.

3. Cook pasta to al dente according to directions on package in boiling salted water; drain.

4. Meanwhile, heat milk in a large saucepan over medium heat until simmering. Stir in butternut squash/cream cheese mixture and shredded cheddar. Taste for seasoning and add salt and pepper to taste.

5. Add cheese sauce to pasta. Pour into a 9 x 13-inch casserole dish.

6. In a small bowl, combine breadcrumbs, sage, and thyme leaves; stir in butter. Sprinkle evenly over macaroni and cheese.

7. Bake for 10 to 15 minutes or until breadcrumb topping is browned. Serve immediately.

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