Butternut Squash Macaroni and Cheese

March 23, 2015  |   Brooks Halliday
Butternut Squash macaroni and cheese in a white ceramic bowl.
30 min

Good ol’ mac n’ cheese – quite possibly America’s #1 comfort food. We’ve added some better-for-you touches while keeping all of the creamy, gooey goodness. Our secret weapon? Butternut squash. Loaded with nutrients and kid-friendly flavors, this is one dish that’s sure to be a family favorite.



  1. Preheat the oven to 375˚F.
  2. Using cooking spray, grease a 13x9” glass baking dish.
  3. In a large saucepan, combine butternut squash, smashed garlic cloves, thyme sprig, almond milk, and chicken stock.
  4. Bring to a boil and reduce to simmer until squash is fork-tender, about 25 minutes. Allow mixture to cool slightly; remove garlic and thyme sprig.
  5. Transfer to a food processor and puree until velvety smooth, about 6 minutes. Be careful to work slowly to prevent the hot puree from splashing.
  6. Meanwhile, cook pasta in salted water until al dente. Drain and rinse with cool water. Spread noodles into prepared pan and pour squash puree evenly on top. Cover pan with aluminum foil and bake for 45 minutes
  7. While the noodle mixture is baking, mince remaining two garlic cloves.
  8. In a large bowl, combine garlic, breadcrumbs, parsley, and salt.
  9. Remove pan from oven, discard of foil and top evenly with breadcrumb mixture and grated Gruyere. Transfer to a broiler set to High and broil until topping is golden brown and bubbly, approximately 1.5-2 minutes. Watch closely so it doesn’t burn.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.