Two Cheese Butternut Squash Macaroni & Cheese
Serves: 4-6
  • 1 medium butternut squash, peeled and cut into large chunks
  • 8 oz. box of quinoa or other gluten free-pasta, or half of a 1 lb. box of regular pasta
  • 2-3 Tablespoons chicken or vegetable broth
  • 1 cup milk (I've used 1% and 2%)
  • 1 Tablespoon butter
  • 1 teaspoon dry mustard
  • 1½ cups sharp or extra sharp cheddar
  • ½ cupc parmesan cheese, divided
  • ½ cup frozen peas
  • salt and pepper, to taste
  1. Steam the butternut squash until it is soft and can be mashed easily.
  2. Cook the pasta according to package directions, leaving it slightly undercooked, or al dente.
  3. Preheat your oven to 350°F.
  4. In a blender or food processor, puree the butternut squash with the broth, adding enough so that it becomes a smooth puree.
  5. In a large saucepan, combine the squash puree, milk and butter, and heat over medium heat until it just barely comes to a boil.
  6. Add the dry mustard, cheddar cheese, and ¼ c of the parmesan cheese, and stir until the cheese is fully melted and incorporated.
  7. Add the frozen peas, and salt and pepper, to taste.
  8. Add the pasta to the cheese sauce, and stir to combine.
  9. Pour the mixture into a glass or ceramic baking dish, and sprinkle the top with the remaining ¼ c parmesan cheese.
  10. Bake for 20-25 minutes, or until hot and bubbly, and the top is slightly browned.
Recipe by Cupcakes & Kale Chips at