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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 Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit is moving!

With our transition to Parkview Health, this website will soon redirect all visitors to There you will find the same resources and services you are used to, in addition to the full range of offerings from Parkview.