Butternut Squash Mac and Cheese

A Butternut Squash Mac and Cheese Limerick

Special thanks to my family for providing endless rhyming opportunity and years of support grooming my poetic prowess.

Butternut Squash Mac & Cheese


I’ll keep this post short and sweet,

Because I have a recipe you must meet.

If you’re in a cozy mood

And craving comfort food,

This is a dish you’ll want to eat.

Butternut Squash Mac & Cheese


This mac and cheese is a warm embrace,

Using roasted butternut squash for its base.

Add some milk and melty cheese,

And fresh sage? Yes, please.

You’ll soon be ready to stuff your face.


Butternut Squash Mac & Cheese


But I wouldn’t want to leave out the greens,

And for protein you’ll need white beans.

With buttery panko crisped on top,

At one bite you won’t stop.

You’ll savor this dish by all means.


Butternut Squash Mac & Cheese


Ordinary mac and cheese this is not,

And it can be prepared with two pans and one pot.

A simple weekday meal,

Full and content you’ll feel.

What are you waiting for? Give it a shot.


Butternut Squash Max & Cheese

Butternut Squash Mac & Cheese

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Butternut Squash Mac & Cheese

Craving warm comfort food? This creamy butternut squash mac and cheese with sage is packed with broccoli and white beans for a filling, well-rounded meal.


  • 1 butternut squash, peeled and cut into 1” cubes (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 pound pasta (I used whole wheat farfalle)
  • 2 cups broccoli, cut in bite-size pieces
  • 1½ cups white beans
  • 1½ cups shredded cheese (I used half white cheddar and half Gruyere)
  • 1 tablespoon fresh sage, chopped
  • 1½ cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
    For topping:
  • 1 tablespoon butter
  • ½ cup panko
  • ¼ cup shredded cheese, optional


  • Preheat oven to 400°F.
  • Prepare the butternut squash. Peel and cut squash in half lengthwise. Scoop out the seeds and cut into approximately 1-inch cubes. Toss with 1 tablespoon olive oil and roast in oven for 30 minutes or until lightly browned, stirring occasionally.
  • While the squash is roasting, cook the pasta in a large pot according to package directions. Drain and set aside in a colander.
  • Using the same pot you used to cook the pasta (if you want to keep dishes to a minimum), heat remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook 4-5 minutes, until softened. Add the minced garlic and cook another 2 minutes. Remove from heat.
  • Once the butternut squash is finished roasting, add it the pot with the onions and garlic and reduce the oven temperature to 375°F. Add milk to pot with squash and puree using an immersion blender. If you don’t have an immersion blender, a regular blender will work but you will have to divide the mixture into a few batches and make sure to remove the stopper from the blender lid and hold a clean towel over the opening so the hot mixture doesn’t explode out. Once the mixture is smooth, stir in the sage, salt, and pepper. Fold in the cheese, broccoli, white beans, and cooked pasta and stir until ingredients are evenly distributed.
  • Spray a 9x13” pan with cooking spray. Spread the pasta and cheese mixture in the pan.
  • In a small, microwave-safe dish, melt the butter. Mix in the panko, then sprinkle the panko mixture evenly over the top of the pasta and cheese. If you’d like, add an additional ¼ cup of shredded cheese on top.
  • Bake at 375°F for 30-35 minutes, until topping begins to brown.
  • http://www.stopcookandlisten.com/butternut-squash-mac-and-cheese/

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