Butternut Squash Mac and Cheese

It’s still the season for butternut squash.

I came across a recipe for butternut squash mac and cheese. It sounded so tasty that I couldn’t resist trying it out.


4 cups butternut squash (half of a good sized squash)
1 head of fresh broccoli
2 tbsp chicken broth
1 cup skim milk
1 box elbow macaroni
1 package shredded red fat sharp cheddar cheese
1/2 cup shredded skim mozzarella cheese
1 tsp salt, 1/2 tsp pepper (can add more)
Squirt of mustard
2.5 tbsp breadcrumbs

Start by peeling the butternut squash and slicing it into small cubes. Much like for the autumn couscous recipe, I put the cubed squash in a microwave safe bowl and heated for 8 minutes with a couple tablespoons of water in the bowl and a piece of loose saran wrap on top. Stir at 4 minutes, then continue heating.

While the squash is cooking, rinse and cut the broccoli into smaller pieces. Set aside.

When the squash is soft, put it in a food processor with the chicken stock and puree. I left some chunks for texture, but you can make this all smooth if you prefer. Pour the puree into a sauce pan and add the cup of skim milk. Simmer over a low flame, just until combines and heated throughout.


Once the mixture is combined, that the pan off heat and add the cheddar and mozzarella cheese. Salt and pepper the mixture to taste, and add just a squirt of yellow mustard.

As for the pasta, just make it the way it tells you to on the box. I used whole wheat elbow macaroni, which cooked in about 8 minutes.

Pour the drained and cooked macaroni into a large casserole pan. Pour the squash-cheese mixture over the pasta, and add the broccoli on top. Stir just until combined, then sprinkle the breadcrumbs on top.


Bake in a pre-heated 375 degree oven for 20 minutes.


Fair warning: this recipe makes a lot. For just Dan and I, this recipe covered dinner, lunch for both of us the next day, and we even had at least 3 servings left over after that.

It was a really tasty dish, though I was surprised at how little you could taste the butternut squash. I think this would be great for kids to slip some veggies into their diet without then noticing. It’s good that way for adults too.


More Pumpkin (Waffles!)

Back on Monday, I shared how to make pumpkiny snickerdoodles.

The recipe didn’t call for using the whole can of pumpkin puree, so I put the remainder of the can in the fridge and vowed to remember to make something with it.

I almost forgot, but over the weekend, I saw it in there while searching for something to eat when I thought of the perfect fall weekend breakfast – pumpkin waffles.


I quickly googled for an easy recipe and found this one. To make it just a little healthier for you, I substituted half of the regular flour for whole wheat flour.

I’m sure I added a bit more pumpkin than the recipe called for since I was trying to use it all up.

We didn’t have any maple syrup, so Dan devised an awesome butter-brown sugar-cinnamon mixture to put on top. He melted the butter in the microwave, then stirred in the sugar and spice. It was kind of a thick mixture, so we brushed it onto the waffles.


And yes, those are waffles. With a swirl pattern in them. How I got such an appliance is a secret.