Butternut Squash Mac & Cheese


  • Servings: 6 to 8
  • 1 1b. of organic butternut squash, halved, roasted (with or without additional herbs, though I would not add honey or butter), peeled, and scraped outor (as I was using in my ravenous state tonight) a 12- or 16-oz. box of frozen organic winter squash (pureed or cubed)
  • 1 T organic butter
  • 1 organic yellow onion
  • 4 garlic cloves
  • 2 tsp. dried sage
  • 3 T. whole-wheat flour
  • 1/4-1/2 tsp. nutmeg
  • 1/4 tsp. cayenne pepper
  • 2 c. 2% organic milk (or try skim and see if it works)
  • 2 oz. soft goat cheese
  • 3/4 c. cheese (I used mozzarella, fontina, and parmesan reggiano)
  • salt and pepper
  • 1/4 c. reduced-fat cheddar (or another grated cheese, but separate from the rest)
  • 1/4 c. bread crumbs mixed with Italian seasonings
  • oil spray


Mmm, Delicious. We Ate It With A Side Of Steamed Spinach Mixed With A Little Bragg’s (like Soy Sauce) And Some Herbs.

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