Butternut Squash Mac & Cheese


  • 16 ounces dry macaroni, shells, or other small pasta
  • 2 Tablespoons margarine, butter, or oil
  • 2 Tablespoons all-purpose flour
  • 1 cup pureed butternut squash (10 ounces frozen butternut squash heated and pureed)
  • 1 cup low-sodium broth
  • 1 Tablespoon minced garlic (1 teaspoon garlic powder)
  • Black pepper to taste
  • 1 cup low-fat milk
  • 1½ cups low-fat shredded cheese


  1. Cook pasta according to package instructions. Drain and set aside.
  2. If butternut squash is not cooked and pureed, cook it until tender, then puree in a blender or mash with a fork until smooth.  
  3. In a large skillet, electric skillet, or saucepan, melt margarine or butter, or add oil on medium high heat. 
  4. Once heated, add flour. Stir until combined and flour begins to brown, about 2 minutes. 
  5. Add butternut squash, broth, garlic, and black pepper. Stir until combined and heated through. 
  6. Lower heat to medium. Add milk. Heat, whisking constantly, until combined and warm. 
  7. Add cheese and stir until cheese is melted. 
  8. Add cooked pasta to the sauce and stir until pasta is completely coated and heated through. 

Makes 9 1-cup servings

Simple Sautéed Summer Squash


  • 1-1½ cups cubed summer squash (zucchini, crookneck, patty pan, etc.)
  • 1 clove minced garlic
  • 1 Tablespoon canola or olive oil


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash squash then cut into small cubes. Keep the peels on.
  3. In a skillet, add the squash, oil, and garlic.
  4. Cook for about 5 minutes until golden brown. 

Makes 2-3 servings

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