Butternut Squash Mac and Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was hoping for great taste with this one because I love butternut squash. I found it to be very bland - we had to add quite a bit of seasoning to the final dish. Also, 2 cups of cheese does not give enough cheesy flavor to one pound of pasta.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted to be more impressed than I was. I had to add cornstarch to thicken the sauce and I pit in an extra 1/2 cup of squash. Its average and interesting

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! I used squash I steam-baked myself, then mashed into the recipe. My husband was surprised how yummy it was!! Totally worth making again :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this recipe for years. It's the best way to sneak veggies into meals for picky eaters. I use 1% milk instead of cream & I add garlic when I cook up the onions. I am pleased with the way this dish looks like the boxed mac & cheese.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is to die for! I've made it three times already and each time it's been delicious and creamy! At first I was a bit worried because I wasn't sure about the butternut squash & cheese combo would be good, but oh it was worth it!The butternut squash taste is undetectable, which is perfect for picky eaters!

A few notes:
Only make half the recipe. The full recipe is better suited for two pounds of pasta, not one. It makes so a lot of sauce!

Birds eye makes a microwaveable butternut squash. Just cut the box in half, put one half in the bowl (if halving recipe, and microwave for 2-3 minutes. I've used it each time I made this recipe.

Also, don't be afraid to omit the thyme; my boyfriend hates thyme, so I just didn't add it and it was still just as amazing.

This recipe is definitely a must. My boyfriend's mom loved it so much that she asked me to make it for Thanksgiving. I'd definitely reccommend it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Creamy, rich, tasty, and more nutrition than the usual mac and cheese! I made a few changes....when I could not find frozen squash I went to the produce section. The butternut squash were huge, so I picked up a green acorn squash. Roasted and pureed, it was exactly 10 oz. I had skim milk on hand and used that instead of cream. I used 12 oz. of extra sharp cheddar cheese, a nub of monteray jack that I wanted to use up. No nutmeg....but instead 1 tsp. salt, 1 tsp. dry mustard, 1/2 tsp. black pepper. I did not add parmesan to the sauce but topped the dish with a sprinkle of shredded parmesan, cheddar, and 1/2 cup panko bread crumbs mixed with 1Tablespoon melted butter. Popped it into the oven at 350 for 15 minutes to brown the crumbs and melt the cheese. I split the recipe in half and froze one casserole while serving the other. This is a keeper. My family loves baked mac and cheese--and this is almost guiltless!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Well my family told me this is one they want again. Like many others, I cubed and roasted my squash (400 degrees for 30 min. I used whole wheat pasta (14.5 oz. and only used one can of low fat/sodium broth. I also added panko crumbs and crumbled turkey bacon on top and baked for 25 min at 375. Great way to get healthy squash into an otherwise pretty unhealthy recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made this as a main course meal and added sausage to it, i also used a can of lite coconut milk instead of cream, i do the same thing when make butternut soup. its kinda bland but the squash should slip by my family with out notice.i also roasted my own squash and it did make a ton!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I roasted my own butternut squash with some honey, and the recipe turned out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic recipe. Tasty and takes the guilt out of mac n cheese. Even better the second day. Throw some crunchy onions on top for some added texture.