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Butternut Squash Mac and Cheese

servings: 6
Butternut Squash Mac and Cheese

prep time


total time





Butternut Squash Mac and Cheese

servings: 6


  • 8oz dry pasta, elbows or shells
  • 3 cups butternut squash, peeled and diced (about 1lb)
  • 1 tablespoon of olive oil
  • 2 cups Hood® Country Style Cottage Cheese
  • 1 cup milk
  • 2 cups cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons of parsley




  1. Preheat oven to 400°F.  Grease an 8”x8” or 2 quart baking dish with butter.
  2. Place the diced butternut squash on a baking sheet and drizzle with olive oil and toss together.  Arrange the squash in one layer and season with salt and pepper. Roast until tender about 20-25 minutes.
  3. Boil the pasta until “al dente” according to package directions.  Drain well.
  4. Add the roasted squash and milk to a food processor or blender and blend until smooth. 
  5. Transfer the puree to a large bowl.  Add Hood Country Style Cottage Cheese, 1 ½ cups cheddar cheese, and garlic powder and stir until combined.  Add the drained pasta and mix well.
  6. Lower the oven temperature to 375°F.
  7. Spread the mac and cheese in the baking dish and sprinkle remaining ½ cup cheddar and panko breadcrumbs. 
  8. Bake for 25 minutes until bubbly.  Remove from the oven.  Sprinkle chopped parsley before serving. 



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