Go Back

Butternut Squash Mac and Cheese


  • 3 cups cubed butternut squash
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken stock
  • 1 tablespoon Greek yogurt
  • 1 cup shredded Gruyere cheese
  • 3/4 cup white cheddar cheese
  • 1 pound orecchiette pasta


  • In a large stockpot over medium high heat bring butternut squash, chicken stock, and milk to a boil. Then reduce to simmer cooking until squash is fork tender (about 15 to 20 minutes).
  • While simmering cook the pasta in another pot according to package instructions.
  • Remove from heat and add to a blender. Add Greek yogurt and both cheeses. Because the mixture will be hot remove top insert and use a dish towel to vent. Purée until smooth. Add back to original pot.
  • When pasta is done, drain and place into cheesy squash mixture. Stir until fully incorporated.