One-Pot Butternut Mac

Ashley Mincey


This is an excellent alternative to those who want the indulgence of mac and cheese, but a higher boost of nutrients at the same time. This is ridiculously kid-friendly, and they will love it just the same!

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10 Min


25 Min


Stove Top


1/4 c
kosher salt, plus 1/2 tbsp
32 oz
butternut squash, peeled and cubed
1 c
reserved cooking liquid
1 can(s)
coconut milk, unsweetened
1 1/2 c
shredded parmesan
3/4 tsp
3/4 tsp
black pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 lb
short pasta
1 c
crispy fried onion topping

Directions Step-By-Step

Season a pot of water with ¼ cup of kosher salt. Bring the butternut squash to a boil in the salted water. Boil until fork tender.
Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
Add the butternut squash, ½ cup of reserved cooking liquid and the settled cream at the top of the coconut milk can to a blender. Blend until silky smooth. Add more cooking liquid until you have the consistency desired.
Bring the creamy butternut squash sauce to a simmer. Stir in the pasta. Stir in 1 cup parmesan, salt, nutmeg, garlic powder, and onion powder. Top with the crispy onion topping and the remaining cheese. Cover to let the cheese melt. Garnish with paprika.
**For a quick variation: Swap the parmesan for sharp cheddar. Cook half a bag of Eat Smart broccoli. Rough chop and stir in at the end.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy