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!


☆☆☆☆☆ 0 votes

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

How to Make One-Pot Butternut Mac


  1. 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.
  2. Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
  3. 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.
  4. 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.
  5. **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.

Printable Recipe Card

About One-Pot Butternut Mac

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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