Butternut Squash Macaroni and Cheese
Prep time
Cook time
Total time
Serves: 6-8
  • 3 cups cubed peeled butternut squash (about 1 pound)
  • 1¼ cups fat-free, lower-sodium chicken broth
  • 1½ cups fat-free milk
  • 2 garlic cloves, peeled
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1¼ cups (5 ounces) shredded Gruyere cheese
  • 1 cup (4 ounces) grated pecorino Romano cheese
  • ¼ cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 pound uncooked pasta (cavatappi or penne rigate work well to hold on to the sauce)
  • Cooking spray
  • 1 teaspoon olive oil
  • ½ cup panko (Japanese breadcrumbs)
  • 2 tablespoons minced fresh parsley
  1. Preheat over to 375 F
  2. Combine first 4 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender when pierced with a fork, about 25 minutes.
  3. Place hot squash mixture in a blender and blend until smooth. Place squash mixture in a bowl and stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano until combined.
  4. Cook pasta according to package directions. Add pasta to squash mixture; stir until combined. Spread mixture into a 13 X 9-inch glass or ceramic baking dish coated with cooking spray.
  5. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add panko; cook 2 minutes or until golden brown. Remove from heat and stir in the remaining 2 tablespoons Parmigiano-Reggiano. Sprinkle evenly over pasta mixture. Lightly coat the top with cooking spray.
  6. Bake at 375F for 25 minutes or until bubbly. Sprinkle with parsley; serve immediately.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/butternut-squash-macaroni-and-cheese/