Butternut Squash Macaroni and Cheese

Originally published on July 21, 2016

I’ve tried several different versions of homemade macaroni and cheese before. Each time, no matter what I do it seems, I get the same result. My kids push it around their plate, and hold the noodles up to the light like they’ve never seen noodles before. Seriously, I think I might have the only kids that don’t like mac and cheese.

I was starting to get a complex about it until I saw Daphne Oz on The Chew making her very own version, but using butternut squash instead. How interesting! And it looked exactly like macaroni and cheese when she was done. Now, just so that she’s not cheating completely, she does add some Parmesan into hers and so did I. But unlike Daphne’s, there are no breadcrumbs in mine (I love ‘em, my kids don’t).

Ya know what? I served this for lunch the other day and after I noticed things had fallen silent, I checked to see two nearly-empty bowls sitting in front of them! Yes, my children. The ones who hate homemade macaroni and cheese, and even the one that hates butternut squash! I’m going to be living on this victory for the next week!

  • 1 fairly large butternut squash, peeled and cubed
  • 1 pound elbow macaroni
  • 2 cups milk
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1/2 cup vegetable stock
  • 1/2 cup Parmesan cheese
  • 1/2 teaspoon nutmeg
  • 1 tablespoon dried parsley
  • Salt
  • Pepper

1.) Bring a large pot of heavily salted water to a boil. When boiling, add elbow macaroni, stir, and turn heat down to medium-high. Cook until the macaroni is just al dente, then drain and set aside.

2.) While the macaroni is cooking, place the butternut squash into a separate large saucepan and pour milk over top. Turn heat to high, bring to a boil, then cover and lower heat to a simmer. Cook until the butternut squash is fork-tender, about 8 to 10 minutes.

3.) Transfer butternut squash and milk to a blender, along with the stock. Daphne doesn’t put her stock into the blender but mine was so think I had to loosen it up. The two ingredients come together very soon in Daphne’s version so it’s not a big deal. She also uses chicken stock while I keep mine completely vegetarian. Blend until very smooth.

4.) Heat butter in a large skillet set over medium heat. Add onion and cook for just 2-3 minutes until softened. Add the butternut squash puree into the skillet and add nutmeg, Parmesan cheese, parsley, and salt and pepper.

5.) Add the macaroni to the skillet and turn to thoroughly coat in the “cheese” sauce. Cook for 5 minute or so, just long enough to heat everything through again.

6.) Serve and enjoy!