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Butternut Squash Mac and Cheese

A few days ago, I asked my Facebook friends what I should make with the butternut squash I’ve had sitting around for too long.

And then I ignored everything they said and just made something else.  Sorry.


Butternut Squash Mac and Cheese (adapted from Eat Yourself Skinny)

  • 4 C butternut squash puree (squash and chicken broth)
  • 1 1/2 C skim milk
  • 2 T Greek yogurt
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t black pepper
  • 1 C sage derby cheese
  • 1 C shredded extra sharp cheddar
  • 1/4 C bread crumbs
  • 1 pound pasta of choice (I used fusilli), cooked as per instructions

Whenever I have a giant squash begging to be used up, I usually just start by roasting it.  Cut in half, remove the seeds, stick it facedown in a lightly greased pan, add a cup of water, and let it cook at 350 until tender.


Then I figure out what to do next.

Cook the pasta according to package directions, drain, and set aside.

I made the butternut squash into a puree by peeling it, adding 2 C of chicken broth, and blending it with an immersion blender until smooth.


Combine the puree, milk, Greek yogurt, cheese, salt and pepper, and garlic in a large saucepan and stir until the cheese melts.


Mix the butternut mixture with the pasta.


Pour into a greased baking dish (I used a Dutch oven that I’ve had for a few months and had yet to break in).


Top with the bread crumbs and bake for 30 minutes, until the edges are browned.  Switch the oven onto broil for a few minutes until the bread crumbs turn golden brown.


This is the first time in at least six weeks that I’ve actually remembered to turn to broiler off after a few minutes, and not only after I smelled smoke.  Broiling stuff is amazing, but it goes so quickly from golden and crunchy to oh crap…

I really liked this recipe.  The sage flavor from the cheese (Trader Joe’s) is definitely noticeable, though I think that it would have been a little boring without it.


Nothing a little hot sauce wouldn’t fix, though.


Is putting hot sauce in mac and cheese gross?  Why did I just think that I really badly wanted to try it?


This is definitely not a low-calorie dish, but it certainly is a slightly healthier version of other mac and cheeses you’ll find out there–and it still has that comforting and cheesy taste I require from a mac and cheese.


Tonight Fritz and I are going to see Zero Dark Thirty in a movie theater in Brooklyn that serves food and drinks while you watch.  I am so. excited.

My biggest dilemma will be which drink to order.  Wine?  Hot cider (with bourbon)? The Girl on Fire (jalapeno tequila)?!

The cats are being adorable, as always.  Though it is questionable if Emerson is, indeed, a feline.  Henry seems to be chagrined and merely tolerating Emerson’s uncatlike antics.


Henry Higgens, perhaps?

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2013/01/26/butternut-squash-mac-and-cheese/


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  1. Breanna

    Laureeeeeeeeeeen! I want to come with you two to that theater, double date style! Have the hot cider with bourbon…:)

    Also, I am adding this to my “to-do” list tomorrow, I am going to replicate it to my best abilities because it looks delish! Warm soul food…

    Miss you mama Xo

  2. Jess

    This looks great. My sister made something similar for Thanksgiving with pumpkin and it was awesome! This might be sacrilege, but I often add kale to my mac & cheese….

  3. Ashley

    I think you’re going to the movie theater near me!! In Williamsburg? Nighthawk or something, let me know how it is, I’ve always wanted to go but when ever we decide they aren’t playing any good movies. I’ve made butternut squash Mac and cheese before, I think in the end it always tastes like reg Mac and cheese. Have fun!

    1. Lauren Zietsman

      Yep nitehawk! We had a great experience definitely try it out!

  4. Corbin

    YUMMM! This looks amazing! Thanks for sharing (and love the cute picture of your cats!) New fan and follower!

    Have a great week and hope you can check out decor-eat sometime soon.