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Butternut Squash Mac ‘N’ Cheese

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Servings: 9-12
  • Course: Side DishMain Dish

Looking to change up your old macaroni and cheese recipe? Check out this delicious Butternut Squash Mac ‘N’ Cheese with Parmesan Cheese and Fresh Sage.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Bake in a Non-Stick Reynolds® 13x9 Bakeware Pan with Lid and Carrier for easy release and transport.


  • 1 large peeled and seeded butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small diced yellow onion
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 8 ounces shredded cheddar cheese
  • 1 pound of orecchiette pasta, cooked
  • 1 cup of panko bread crumbs
  • 1 tablespoon chopped fresh sage
  • salt and pepper to taste


Step 1

Preheat the oven to 400°.

Step 2

Place the butternut squash on a cookie sheet tray lined with parchment paper and drizzle on olive oil and bake in the oven for 45-60 minutes at 400° or until it is lightly browned and tender. Mash the squash using a hand masher until it is smooth and free of lumps. Set aside.

Step 3

Melt the butter in a large pot over medium high heat and add in the onions and cook for 6 to 8 minutes or until lightly browned.

Step 4

Sprinkle the flour over the onions and stir until combined.

Step 5

Pour in the milk and whisk over medium heat until it becomes thick.

Step 6

Whisk 6 ounces of the cheese into the milk mixture until combined. Season with salt and pepper.

Step 7

Transfer the mixture to a Reynolds Kitchens® 13x9 Bakeware pan and mix together with the noodles until combined. Sprinkle the remaining cheese and bread crumbs over top of the mixture.

Step 8

Bake in the oven at 400° for 40 to 45 minutes or until the top is lightly browned and the mac n cheese is firm. Garnish with fresh chopped sage.

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