Mac & Cheese with squash

Mac & Cheese with squash

Directions: 25 minutes
Cook time: 10 minutes
Servings: 5 mac & cheese
Allergens: Milk, Wheat and triticale,
Plan ahead
Recipe submitted by Marianne Gingras, nutrition trainee


  • 500 ml (2 cups) butternut squash
  • ½ onion
  • 1 garlic clove
  • 15 ml (1 Tbsp) butter
  • 375 ml (1 ½ cups) milk
  • 625 ml (2 ½ cups) macaroni, uncooked
  • 250 ml (1 cup) sharp cheddar cheese, grated
  • Pinch of paprika
  • Salt and pepper, to taste


  • 160 ml (⅔ cup) sharp cheddar cheese, grated
  • 45 ml (3 Tbsp) breadcrumbs (Panko or regular dried)


  • 2 pots
  • Food processor


  1. Place rack in upper part of oven. Preheat to 400°F (200°C).
  2. Cut squash into roughly 3 cm cubes and chop onions and garlic.
  3. Melt butter in a pot over medium heat and sauté squash, onions and garlic.
  4. Add milk and simmer 15 minutes or until squash is tender.
  5. While squash is simmering, cook macaroni according to package directions in another pot.
  6. Place contents of pot with squash into a food processor.
  7. Add cheese, paprika, salt and pepper. Blend until smooth.
  8. Add sauce to drained macaroni and serve.
  9. Sprinkle grated cheese and breadcrumbs over Mac & Cheese.
  10. Bake about 10 minutes.



  • Use cauliflower instead of squash for an Alfredo-style sauce.
  • For a protein boost, add a 150 g package of regular silken tofu to the mixture before blending in the food processor.
  • Pumpkin or any other squash can be used instead of pumpkin squash.

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