As published at  https://www.cookingwithbooks.net/2016/02/butternut-macaroni-cheese.html

  • 1 pound regular or whole wheat pasta
  • 2 tablespoons coconut oil
  • 2 tablespoons all purpose flour
  • 2 cups whole or 2% milk
  • 2 cups butternut squash puree*
  • ¼ cup shredded cheddar cheese
  • ¼ cup parmesan cheese
  • salt, pepper, and nutmeg – to taste
  • ¼ cup breadcrumbs


  1. Cook pasta al dente and set aside.
  2. Preheat oven to broil.
  3. In a large saucepan, melt the coconut oil and whisk in the flour. Cook for 1-2 minutes and add the milk and squash puree.
  4. Let thicken and add cheese. Season with salt, pepper, and nutmeg.
  5. Fold in the pasta. Place in oven-safe pan and sprinkle with breadcrumbs.
  6. Bake for 5 minutes under broiler until golden brown.
  7. Note: To make squash puree, either roast or boil squash until tender, remove from water if necessary and glen until smooth puree is achieved.

Ingredients available at the Oakmont Farmer’s Market 11/11:

-Cheddar cheese available from Conebella Farm

-Butternut squash from Blueberry Hill Farm