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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 Kitchen 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® 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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