Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Creole
Servings 6


  • 8 oz. Uncooked whole wheat elbow macaroni
  • 1 Medium butternut squash (about 3 lbs.) seeded & cubed
  • ¼ Cup plain Greek yogurt
  • 1 Cup Fat-free milk
  • 1 tsp. salt
  • ¼ tsp. Pepper
  • Dash ground nutmeg
  • 1 ½ Cups Shredded sharp cheddar cheese
  • ½ Cup Shredded Parmesan cheese
  • ½ Cup Cup soft whole wheat bread crumbs


  • Preheat oven to 400F. Cook pasta according to package directions. Place squash in a saucepan: add water to cover. Bring to a boil. Cook covered until tender, 8-10 minutes.
  • Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash & transfer to blender; cover & process until pureed. Return mixture to saucepan and heat through, stir in cheeses until melted.
  • Drain pasta; add to squash mixture. Toss to coat. Transfer to greased 8-in. square baking dish. Sprinkle mixture with bread crumbs.
  • Bake, uncovered until golden brown, 15-20 minutes.