Stovetop Butternut Squash Shells Mac & Cheese

Soup, Salads & Sides
Yield 6 Servings
Skill Level Easy


  1. Slice butternut squash in half lengthwise. Remove seeds, prick flesh with a fork a few times, and pour water into the hollow part of each half. Place on a plate and microwave butternut squash for 7-9 minutes, until the center is very soft.
  2. Cook pasta as directed.
  3. Holding butternut squash with an oven mitt or towel, scoop flesh, about 2 cups worth into bowl. Add butternut squash flesh, chicken broth, ground mustard, and salt to immersion blender. Blend until smooth. You may also use a traditional blender or food processor but be up sure to purée in small batches and hold the lid on tight. It can explode if you’re not careful.
  4. Add butternut squash purée into saucepan over low heat.
  5. Add 1 cup milk and shredded cheese, stirring constantly until melted, and then fold in cooked pasta. Remove from heat and mix until well-coated. Serve immediately.

Image provided by the Milk Life campaign.


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