Butternut Squash Mac

One day after having half a butternut squash in my fridge, I decided to experiment.  I’ve roasted butternut squash before and it has a very nice buttery flavor.  That being said, I developed this recipe on my own, making it unique to me and well, versatile as I change it up every time. Remember, you can steer off this beaten path at any point and mix it up a bit.  Perhaps change the macaroni, or the cheese, or add a little cream to it, whatever you want.  Maybe add some cubed up ham or even grilled chicken.


  • 1/2 box small shells (or vegetable wacky mac is delicious too)
  • 2 cups diced butternut squash
  • 1/2 stick butter
  • 1 1/2 cups chicken broth
  • 1/2 cup chicken broth w/ 1 tbsp. flour mixed in
  • salt
  • pepper
  • 1 cup cheddar cheese
  • 1/2 cup parmesan cheese

What To Do:

  1. Preheat oven to 400 degrees.
  2. Put butternut squash in baking dish, drizzle with olive oil, salt and pepper.  Pop in oven & roast 30 mins.
  3. Boil water and cook macaroni as per the box, draining when done.
  4. Melt butter in saucepan or deep skillet, Once melted, add in chicken broth, chicken broth and flour mixture and cheeses. Stir until mixture comes to a boil.
  5. Remove butternut squash from oven and mash using a potato masher.
  6. Add mashed butternut squash to cheese mixture, stir together, taste and add salt / pepper as needed.
  7. Add macaroni to mixture and stir together.
  8. Spray baking dish butternut squash was in with non-stick cooking spray, pour macaroni mixture into pan and place in oven, bake 20 mins. (Top with extra cheese if you would like).
  9. ENJOY!



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