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Baked Butternut Squash Macaroni and Cheese | The Rebel Chick

Baked Butternut Squash Macaroni and Cheese Recipe

Course Entree
Author Jenn Quillen


  • 1 Medium Butternut Squash {3 Cups} peeled, seeded, cut in cubes
  • 1/2 Cup Ricotta Cheese
  • 1 Can Low Sodium Chicken Broth
  • 1 1/2 Cups Milk
  • 1 Cup Sharp Cheddar Cheese grate fresh, not bagged
  • 1 Box Macaroni I used shells, pick your fav & make according to box directions
  • Salt & Pepper to taste
  • 1 TSP Cayenne Pepper optional
  • 4-5 TBSP Panko Breadcrumbs
  • 1 OZ Parmesan Cheese
  • Drizzle of Quality Olive Oil


  1. First, let's preheat that oven to *375.
  2. In a large, heavy bottom pot combine cubed squash, chicken stock and milk. Bring that up to just a nice rolling boil, reduce heat and simmer until squash is tender. Should take about 20 minutes.
  3. You're going for the same feel of a potato prior to mashing.
  4. While you're waiting for the squash to get tender, go ahead and prepare macaroni according to box directions.
  5. Are your squash cubes tender? Good, now mash those babies up!
  6. Mix in all spices to taste.
  7. Using the large pot your squash is in, mix in drained macaroni, ricotta and cheddar cheese along with 1/2 of the Parmesan.
  8. Fill either (1) 9in baking dish or (2) 4in ramekins with squash/noodle mixture. Drizzle top with some olive oil. Sprinkle remaining Parmesan and Panko over the top.
  9. Lightly cover with foil and bake for 20 minutes. Remove foil and  bake until nice and golden brown with that ooey, gooey bubbly cheese thing happening. Serve hot!