The Pioneer Woman Tasty Kitchen
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Butternut Squash Mac and Cheese

4.75 Mitt(s) 24 Rating(s)24 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 5

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Level: Easy

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Description

Simple to make and absolutely delicious! This is a new take on the old mac and cheese!

Ingredients

  • 2 cups Small Pasta (Shells, Elbow Or Piccolini)
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • ¾ cups Milk
  • ½ cups Butternut Squash Puree
  • 1-½ cup Monterey Jack Cheese
  • 2 Tablespoons Cream Cheese
  • ½ teaspoons Salt
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Paprika

Preparation

Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.

Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.

Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.

Add sauce to the pasta and stir!

Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.

15 Comments

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jessicagrimes on 11.26.2011

has anyone ever used some butternut squash soup as a sub? I have a carton at the house and I am looking for a way to use it.

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earleygirl on 1.20.2011

This was delicious! My 5 year old is very picky about his mac-n-cheese and he loved it.

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abbyquinn on 9.20.2010

I made this tonight and absolutely loved it! I can’t wait to take left overs for lunch tomorrow!

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ambrosefamily on 8.28.2010

This was yummy and easy! I roasted the squash myself and it added a great flavor to traditional mac and cheese. My kids, husband and I enjoyed it and we will have it again soon!

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rkclerc on 7.29.2010

YUM!! Even my very picky kids ate this and had no idea squash was in there, not even the 11yr old. ;D I microwaved the butternut squash to soften, but didn’t puree it, because I am quite lazy, so it was only mushed. SOOO GOOD!!!

24 Reviews

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titusan on 11.6.2013

My family (including kids ages 5 and 6) loves this. Easy to make (got 6 cups from one roasted squash, so I froze in 1/2 or 1 cup pouches to make future batches even easier). Great leftovers.

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Sarah on 10.25.2011

This is so yummy!! Changed up the cheeses (used gouda and white cheddar) and increased the squash puree because I wanted more squash flavor. So so good!

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ptcookinco on 10.10.2011

I found cubed butternut squash at my grocery store and roasted it, but it took much less time (30-40 min). I love the flavor! I used small shell pasta, and a montery/colby blend of cheese.

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jadelovesbrynn on 8.31.2011

I’m at my wit’s end trying to get my 3 year old to eat her vegetables. This was perfect. I used some sharp cheddar also because I had it and needed to use it, and didn’t have cream cheese so omitted that, and it was still yummy. Leftovers for lunch today were just as good. Since I roasted my own squash, I also have extra puree to sneak in something else this week. WIN!

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Katie on 8.28.2011

Wonderful! I used sharp cheddar instead of jack and it was so filling and delicious!

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