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Bowl of butternut creamy butternut squash mac and cheese

Butternut Squash Mac and Cheese

Cook Time:
35 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat10.6g
Total Carbohydrates41.1g
Dietary Fiber9.5g


Butternut Squash Mixture:

  • 4 cups diced butternut squash (about 1/2 a medium butternut squash)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch ground nutmeg
  • 1 (15 ounce) can white beans; drained and rinsed
  • 8 ounces (about 2 cups) white cheddar cheese; shredded
  • 1 bunch kale; chopped (about 3 packed cups)


  • 1 pound whole wheat (or alternative grain) pasta
  • Salt and pepper
  • additional cheese; for topping


    Butternut Squash Mixture

    1. Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.

    2. Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.

    3. Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.

    4. Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.


    1. Cook the pasta according to package directions, drain, then mix with the sauce.

    2. Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

    Made with these products:

    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk

    Courtesy of: Fannetastic Food