It is Autumn and that means it is squash season. There are gourds a-plenty and aren’t they just beautiful?! I saw this recipe first on A Beautiful Mess and decided to make it soon, then I saw it on Hello, Scarlett and knew I had to make it that week. I’m a HUGE macaroni cheese fan and love how this is a slightly healthier kind of macaroni cheese. It is still cheesy and delicious but has one of your 5 a day in it too. I made the sauce for 4 people but enough pasta just for 2, so it was very saucy; there’s definitely enough sauce to serve 4 in this recipe though.


Ingredients: (Serves 4)

  • Pasta to serve 4
  • ~450 g of butternut squash, peeled and diced
  • 1 tbsp of butter
  • 5 sage leaves
  • 1 cup of cream
  • 1 egg yolk
  • 0.5 cup of Parmesan cheese
  • A pinch of nutmeg
  • Salt and pepper, to season


  1. Boil the squash for 15-20 minutes until very soft.
  2. Drain the squash and blitz in a blender until it forms a purée.
  3. Cook the pasta, as the instructions state.
  4. Place the squash purée into a pan with the butter, cream and sage leaves. Season and stir well.
  5. Bring to a slow boil for a few minutes and then stir in the egg yolk.
  6. After a couple of minutes, stir in the Parmesan cheese.
  7. Remove the sage leaves.
  8. Drain the pasta and add to the sauce, stir until the pasta is evenly coated and then serve, topped with some more Parmesan (you can never have too much).

2 thoughts on “Butternutteroni

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s