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Butternut Squash Mac n’ Cheese

  • Prep Time 5 min
  • Cook Time 40 min
  • Servings 4


  • 1 box Bentilia Elbow Pasta (225g)
  • 2 cups butternut squash, cubed
  • 1 tsp olive oil
  • 3 cloves garlic
  • 1 tsp rosemary & thyme
  • 1 cup milk or plant-based alternative (unsweetened)
  • 1 cup shredded cheese or plant-based alternative
  • 1 tsp butter
  • 1/2 cup breadcrumbs
  • 1/2 tsp salt & pepper


  1. Cook pasta according to package.
  2. In a large pan, add cubed butternut squash, olive oil, garlic, salt & herbs. Bake for 25 minutes at 350 F.
  3. Once done, add baked butternut squash, milk and a pinch of salt & pepper to a blender. Blend on high until smooth.
  4. In a saucepan over medium heat add butter, butternut squash mixture and shredded cheese. Mix often until cheese has completely melted.
  5. Transfer cooked pasta and butternut squash sauce to a large casserole dish. Top with more cheese & breadcrumbs.
  6. Bake on top rack for 20 minutes until topping is golden brown and cheese is bubbling.
  7. Let it sit for a few minutes. Serve & enjoy!