Butternut Squash Mac & Cheese

As demonstrated in the “ABC, 1-2-3” episode of Live It – September 2018

Watch the episode here.

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  •  2 cups diced butternut squash, peeled, seeds removed
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • ½ cup chicken or vegetable stock
  • ½ tsp dried thyme
  • ½ tsp salt
  • 1 lb whole wheat elbow macaroni (or your favorite type of pasta), cooked according to package instructions 
  • 8 oz shredded cheddar cheese
  • 4 oz ⅓-less fat cream cheese
  • Nutmeg or smoked paprika to taste – a dash or two (optional)


  1. Place squash, onion, garlic, stock and thyme into a slow cooker. Cover and cook on high for four hours or on low for eight hours, or until vegetables are very tender.  
  2. Puree vegetables until smooth using an immersion blender or a regular blender. If using a regular blender, transfer puree back to the slow cooker.
  3. Add cheeses, salt and desired spices to the warm vegetable puree and stir until cheese is melted. Add cooked pasta and stir to combine. Serve immediately and enjoy!

Nutrition Facts

Amount per serving
Yield: 8 servings

Calories  361

Total Fat  12 g

Cholesterol  40 mg

Sodium  441 mg

Potassium  190.5 mg

Total Carbohydrate  48.5 g

Dietary Fiber  6.7 g

Sugars  1.4 g

Protein  14.7 g

Vitamin A  79.8%

Vitamin C  14.4%

Calcium  23.6%

Iron  22.3%

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.