Cheesy Butternut Squash Pasta

As promised a brand new recipe to share with you. It’s basically veggie infused Mac n Cheese with so much flavor. I made it last night for the kids and they seemed impressed, at first, they’re both being picky these days especially when daddy isn’t around. Next time I will try a smaller pasta so my kids will eat a bit more as something as simple as presentation totally changes their tune when it comes to food. Welcome to Mom Life (insert eye roll emoji)! However, I’m really proud of myself as I didn’t cook anything else they didn’t get after dinner snacks and both woke up hungry realizing they should eat more dinner. Lesson learned kids, Mom really isn’t a pushover!! Unless you ask for brownies then we all win hahaha. So without any more chatting, here is the recipe & a few in the making photos for you to enjoy. {One day I’ll have pretty white or at least solid counters to photograph on}

Cheesy Butternut Squash Pasta

Cook Time: 15 minutes + 45 minutes roasting = 60 minutes total
Serves: 4-6
Original Source: The Recipe Critic 
Modified by: Me


  • 1 1/2 cups macaroni noodles, uncooked
  • 1 med sized butternut squash (quartered, de-seeded & ready to roast)
  • 2 TBSP unsalted grass-fed butter
  • 1/2 Cup low sodium vegetable or chicken broth
  • 3/4 Cup 1% milk
  • 1 1/4 Cup cheese, I used a sharp cheddar and white cheddar
  • Salt and Pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley


  1. Put squash in the oven to roast at 400 degrees for about 30-40 minutes.
  2. Once your squash is tender remove from oven.
  3. Cook macaroni according to package directions. Drain & set aside.
  4. Melt butter in the pot you used for macaroni (less dishes this way).
  5. Scoop squash from skin and put in food processor or blender.
  6. Add melted butter, Salt, Pepper, broth, Paprika, and Milk
  7. Blend until smooth. Meanwhile, Return noodles to pot.
  8. Pour sauce over cooked noodles. Add the cheese. Stir until Melted.
  9. Add additional salt & pepper to taste. Serve with Parsley if desired.

I know the cook time seems a bit long but with a little proper prior planning you can roast the squash while playing outside with the kids/watching a movie/reading a book/getting any number of other things done around the house. So when it really came down to it I was only in the kitchen for about 20 minutes! To me that amount of time is perfectly painless compared to many other recipes I’ve tried out. The kids will have it as lunch today cause really can you even get enough of Mac n’ Cheese with sneaky orange veggies in it?? Can’t wait for you all to try it out and let me know what you think! Happy Cooking Friends!!



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