02 November 2012

Butternut Squash Feast: Mac 'n Cheese and Muffins

Have you noticed a theme on the blog lately? Lots and lots of butternut squash going on up in here. Because I have butternut squash puree stocked in the freezer and fridge and butternut squash stored in the basement closet, I decided to incorporate it in our Halloween festivities. Turns out that butternut squash is a perfect compliment to macaroni and cheese.

Butternut Squash Mac 'n Cheese
(adapted from a recipe on Two Peas & Their Pod)


1 large box macaroni noodles
2 cups butternut squash puree
2 1/2 cups milk
2 tbsp. butter
3 tbsp. flour
1/8 tsp. ground nutmeg
1 tbsp. chopped rosemary
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
3/4 cup whole wheat bread crumbs


Preheat oven to 400 degrees. Prepare macaroni noodles as directed on package, drain and set aside. In a small bowl stir 1/2 cup of milk into the butternut squash puree and set aside.

Melt butter in a large skillet. Whisk in flour and nutmeg and cook for 2 minutes. Stir in the remaining milk and  simmer until the it thickens. Add butternut squash and milk mixture and cook for about 3 minutes.

Pour butternut squash mixture over noodles and stir. Grease a casserole pan and pour in half of the noodles. Sprinkle half of the shredded cheese on top. Pour the remaining noodles in the casserole dish and top with cheese and bread crumbs.

Bake for 25-30 minutes.

Fresh from the garden/cellar: Butternut squash and rosemary.

Friends brought over apps and salads to add to the feast. We topped everything off with Butternut Squash, Chocolate Chip, Walnut Muffins. Sooo amazing! I would highly recommend that you run out and buy a butternut squash, roast it and make these muffins. STAT!

Butternut Squash, Chocolate Chip Walnut Muffins with Cinnamon Cream Cheese Frosting
(adapted from a recipe on Take Back Your Table)


2 eggs, beaten
3/4 cup cane sugar
1/2 cup olive oil
1/4 cup applesauce
1 cup butternut squash puree
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tbsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 cup chocolate chips
1/2 cup chopped walnuts


Preheat oven to 350 degrees and grease a muffin pan.

Beat eggs in large bowl and add sugar, oil, applesauce and butternut squash puree. In a separate bowl combine and stir all of the dry ingredients - except the chocolate chips and walnuts. Stir wet and dry ingredients together until just combined. Fold in chocolate chips and walnuts. Spoon into muffin pan and bake for 20 minutes.

Check here for the Cinnamon Cream Cheese Frosting recipe.

1 comment:

Jolly Green Mama said...

we do sweet potato-based mac 'n' cheese... i bake a sweet potato and scrape out the flesh. i make my roux with the sweet potato in lieu of flour with butter, whisking it all. then add milk to make the bechamel, adding the cheese to thicken. i am going to try this one you have created with sqash!