It’s blog hop time! I know, I know, I’ve been somewhat absent since I started working – trust me, my apologies!

Halloween Mantle @ The Crafted Sparrow
DIY Memory Banner @ Maybe I will
How to Make Grapevine Ball Decorations @ Free Time Frolics
Halloween & Fall Display @ Choose Craftiness
Pumpkin Fall Dessert @ Hollyhocks & Honeybees
Candy Corn Crate @ The Benson Street
Butternut Squash Mac & Cheese @ Among the Young
What’s Trending for Fall 2013 @ Flats to Flip Flops

One of our favorite things about fall is the delicious butternut squash. We found a recipe for a butternut squash mac and “cheese” and had to try. There were a few tweaks to make it ours, but overall? Delicious!

Talk about a sneaky and easy way to throw in some veggies, right? Little T LOVED her serving (with the exception of the delish crunchies on top). It’s a crowd pleaser. Best of all? Healthy! I say so! Butternut Squash Mac has a nice sweetness. Literally – I could eat this all day.

Print Recipe

Butternut Squash Mac

Prep Time25

Cook Time20

Total Time45

Course: Dinner

Cuisine: American

Author: Kaylynn

Ingredients

Mac

1 medium butternut squash
1 package 13.25 oz elbow macaroni
1 TB olive oil
2 TB flour
1 cup milk
2 TB minced garlic
1 TB dried basil
1 tsp dried parsley

Topping:

1 TB olive oil
1 TB minced garlic
1 tsp dried parsley
1/2 c. breadcrumbs
1/2 c. ground almonds

Instructions

Heat oven to 375.
Cut butternut squash in half lengthwise; scoop out the seeds and place (cut side down) onto baking dish.
Add 1/2 c. water to baking dish and bake for 45 minutes or until tender.
Leave oven on after squash is done.
Cook pasta according to directions.
In same pot that pasta was cooked, add olive oil over medium heat.
Add flour and cook for 1-2 minutes to form a paste.
Whisk in milk, garlic, basil, and parsley.
Once squash is finished cooking, scoop the flesh out and add to the milk mixture.
Put everything in a blender and puree.
In a bowl, combine cooked pasta to squash mixture.
In a small bowl, combine the topping ingredients and mix well.
Coat a square (or round) baking dish with cooking spray.
Pour macaroni mixture into the pan.
Sprinkle topping over the top.
Bake for 10 minutes or until heated through and browned on top.

Trust me – you’ll thank me later. YUM!

8 Comments

Oh my! That looks DELICIOUS!!! I honestly don’t think I’ve ever had a butternut squash. I’m sure I would like it. This looks fab – PINNING!

That looks amazing! I can’t wait to try it.

This looks really really good. I love mixing stuff into my mac and cheese. What a great idea!

oh my goodness, this looks delicious! I have never cooked with butternut squash in my life, can you believe it? Definitely going to have to try this. AND I’m so glad you’ll be back to blogging again soon. Missed ya!

I’ve been wanting to make a butternut squash mac and cheese for so long! I’ve been lazy and waiting for my canned squash to get here, but I bet it is even better with the fresh!