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one-pot butternut mac

amincey avatar
Recipe by
Ashley Mincey
@amincey
Miami, FL

This is an excellent alternative to those who want the indulgence of mac and cheese, but a higher boost of nutrients at the same time. This is ridiculously kid-friendly, and they will love it just the same!

yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For one-pot butternut mac

  • 1/4 c
    kosher salt, plus 1/2 tbsp
  • 32 oz
    butternut squash, peeled and cubed
  • 1 c
    reserved cooking liquid
  • 1 can
    coconut milk, unsweetened
  • 1 1/2 c
    shredded parmesan
  • 3/4 tsp
    nutmeg
  • 3/4 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 lb
    short pasta
  • 1 c
    crispy fried onion topping

How To Make one-pot butternut mac

  • 1
    Season a pot of water with ¼ cup of kosher salt. Bring the butternut squash to a boil in the salted water. Boil until fork tender.
  • 2
    Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
  • 3
    Add the butternut squash, ½ cup of reserved cooking liquid and the settled cream at the top of the coconut milk can to a blender. Blend until silky smooth. Add more cooking liquid until you have the consistency desired.
  • 4
    Bring the creamy butternut squash sauce to a simmer. Stir in the pasta. Stir in 1 cup parmesan, salt, nutmeg, garlic powder, and onion powder. Top with the crispy onion topping and the remaining cheese. Cover to let the cheese melt. Garnish with paprika.
  • 5
    **For a quick variation: Swap the parmesan for sharp cheddar. Cook half a bag of Eat Smart broccoli. Rough chop and stir in at the end.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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