Butternut Squash Macaroni and Cheese // Personal // Food Photography // Studio 29 Photography


Oreos and Milk. Tegan and Sara. Crop Tops and High-Waisted Jeans. I know a good pairing when I see one.
But sometimes I need a little help getting out of my routines, Butternut Squash and Beets … again??
This weekend I wanted to make something that fulfilled my always lingering craving (Butternut Squash) but was completely different than I had ever prepared it.
After some brainstorming, pinterest skimming, and an episode of Futurama, Caleb and I decided to take another stab at making our own macaroni and cheese but mixed it up by pairing it with butternut squash. #genius
We really outdid ourselves. It smelled, looked, and tasted phenomenal. #yummo

Butternut Squash Macaroni and Cheese

1  Butternut Squash, peeled, seeded and cut into small cubes
3 cups organic 2% milk
1/4 cup all-purpose flour
1 cup Merlot Bellavitano, shredded
1 cup Feta
1/4 cup Fresh Thyme
2 sweet onions, cut into stringy slices or diced
1 Pretzel Roll Baquet
2 tablespoons butter, to grease the baking dish
1 cup Fresh Flat-leaf Italian Parsley


  1. Preheat the oven to 425 degrees F. Lightly grease a 3-quart baking dish; set aside. Cook pasta according to package directions. Drain and transfer to prepared baking dish.
  2. Meanwhile, in a large saucepan combine the squash and milk over medium-high heat. Bring to boil; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes.
  3. In a large non-stick skillet add chopped onions and simmer until they are nicely caramelized.
  4. Tear pretzel roll into small chunks. Place pretzel roll chunks and thyme in a food processor and pulse to create crumbs.
  5. Once squash is cooked, stir in the flour and cheeses and bring to a boil until cheese melts and the sauce starts to thicken.
  6. Add squash-cheese mixture to the onions and stir throughly. Pour over the noodles in baking dish. Top with pretzel roll bread crumbs, parsley, and some more feta cheese.
  7. Bake until top is browned, about 14 to 15 minutes. Sprinkle with more parsley. Enjoy!

**We had about 2 cups of extra cheese sauce that we plan to freeze and use later. If you wish to use all of the sauce, you will need a larger baking dish and ~24 oz of noodles**

milwaukee food photographyMilwaukee Food Photography by Studio 29 Photography 

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