Mac and “Squeese”

Makes 4 servings

Preparation Time: 10 min
Cooking Time: 15 min

2011 Kids Recipe Challenge winning recipe: 2nd place!


1 ½ cups whole wheat macaroni 375 mL
2 tbsp butter or margarine 25 mL
2 cups cubed peeled butternut squash 500 mL
½ cup milk 125 mL
small clove garlic, minced (optional)
½ cup shredded Swiss cheese 125 mL
2 tbsp freshly grated Parmesan cheese 25 mL
Using squash for it’s deep orange colour and sweet flavour makes this dish looks just like the traditional macaroni and cheese! Try it with sweet potatoes too for another nutritious option


Step 1
In a pot of boiling salted water cook macaroni for about 8 minutes or until tender but firm. Drain and return to pot. Add butter and stir to coat.

Step 2
Meanwhile, in another pot of water, bring squash to a boil for about 15 minutes or until very tender. Drain and return to pot. Add milk and garlic and using hand mixer or potato masher blend until smooth.

Step 3
Add pasta to squash mixture.

Step 4
Add Swiss and Parmesan cheeses and stir to coat.


Pack this pasta in a thermos for lunches or enjoy as a hot meal home from school.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 250 mL (1 cup)
% Daily Value
% valeur quotidienne
Calories / Calories 299
Fat / Lipides 12 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 243 mg
Carbohydrates / Glucides 40 g
Fiber / Fibres 5 g
Sugars / Sucres
Protein Protéines 13 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Nathan, from Oakville, loves how cheesy this pasta is.  He helps prepare this dish by mixing the pasta and cheese into the squash sauce.