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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash Macaroni & Cheese Recipe

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This recipe for Butternut Squash Macaroni & Cheese, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzy Dyer-Gear


1 pound macaroni, such as mini penne, elbow, etc.
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
medium onion, chopped fine
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish (optional)
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butternut squash, defrosted OR 1 butternut squash roasted and scooped out
1 cup half & half
2 cups sharp cheddar cheese, grated
1/2 cup grated parmigiano-reggiano
1/4 teaspoon ground nutmeg
Black pepper
Fresh toasted or boxed bread crumbs or panko crumbs with additional grated parmigiano cheese if desired.

1. Heat a pot of water to boil for the pasta. When it comes to a boil salt the water and add the pasta and cook to al dente per package instructions.
2. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra virgin olive oil and butter When the butter melts into the oil, add the thyme and onion.
3. Cook the thyme and onion for 1 - 2 minutes. Add flour and cook for 2-3 minutes more, stirring frequently.
4. Whisk in stock, then combine with butternut squash until warmed through and smooth.
5. Stir in half & half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasoning.
6. Drain cooked pasta well and combine with sauce. Top with bread crumb and spray with Pam or dot with butter.
7. Bake for 15-20 minutes at 375

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes, including time baking
Personal Notes:
Personal Notes:
To freeze:
1. Cover with plastic wrap and press down.
2. Cover with heavy duty foil (or double wrap).

To heat from frozen:
1. Move from freezer to fridge for 24 hours, until thawed.
2. Remove plastic wrap
3. Bake in 375 oven for 30 - 45 minutes until browned and bubbly. Cover with foil if top browns before warmed through.




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