Butternut and Acorn Squash Mac & Cheese

The cold weather means it’s winter squash season, as you know. And everyone knows those are the best types of squash. I recently got my hands on an acorn and a butternut variety and didn’t know what to do with them. Soup? Roasted? Boring!

After a long brainstorm, I thought to make macaroni and cheese:

squash and mac and cheese

Originally, I wanted to make risotto, but then I realized that I’d have to go shopping, and I really didn’t want to go to the supermarket, so I had to pick something that I could make with whatever I already had in the kitchen. Then pizza came to mind (I always have mini pizza doughs in the fridge), but I wasn’t feeling it. That’s when I thought of mac & cheese; I’ve read about camouflaging cauliflower in it to trick kids into eating more healthily, so why not put squash in it? I wasn’t trying to make it healthier, just different, but I went with it, and my little experiment was a big success!



  • 1 butternut squash, peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 1 pound of pasta
  • 1/2 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cups of mozzarella cheese
  • 2 tablespoons of butter
  • 1 tablespoon of half & half
  • 1 cup of cornflakes, crumbed
  • olive oil
  • salt
  • pepper

cheese mixed


  1. Toss the cubed squash in olive oil, salt, and pepper, and bake in a single layer at 450 degrees for about 30 minutes.
  2. In the meantime, saute the onion in a little bit of olive oil. Add the garlic, and salt and pepper to taste. Cook until the onion turns transparent and starts to brown.
  3. Cook the pasta according to the directions.
  4. Put the drained pasta in a baking dish and mix in the butter, half & half, and 1 cup of the cheese and mix it all together.
  5. Add the squash and the onions to the pasta, mix.
  6. Sprinkle 1/2 cup of the cheese on top.
  7. Mix the cornflake crumbs with the rest of the cheese and sprinkle on top.
  8. Bake for another 25 to 30 minutes (your oven should still be at 450 degrees).

P.S. Don’t toss the seeds; roast them like you would pumpkin seeds, but for a bit shorter, since they’re smaller.

Really love squash? Check out our other squash recipes: