Butternut Squash Mac & Cheese

boulder organic mac & cheese

Can’t get enough butternut squash in your life? Us either. This week we made a simple and scrumptious Butternut Squash Mac & Cheese with our Butternut Squash with Sage soup! Vegan? Gluten-free? Simply substitute a vegan cheese (like Daiya Foods!) and rice noodles in this recipe.


  • 2 cups water
  • 1 cup macaroni noodles (or rice noodles)
  • ¼ lb gouda cheese, shredded (or your favorite cheese! havarti and cheddar work great, too)
  • 1 tbsp coconut oil
  • 1 cup 2% milk (or unsweetened almond milk)
  • 1-2 garlic cloves, minced
  • ½, 16 oz tub Boulder Organic! Butternut Squash with Sage soup (8 oz)


Bring water to boil and cook macaroni al dente. Drain cooked noodles and let sit in strainer. Add half of Butternut Squash with Sage soup tub (8 oz) to pot on medium heat. Add milk to soup and slowly bring to a boil. Add coconut oil and minced garlic. Add half of shredded cheese to mixture and mix well. Once the cheese is completely melted into the mixture, add the second half of cheese and continue mixing. Finally, add noodles to soup/cheese mixture and stir on high for one minute. Remove pot from the burner, while continuing to mix for another minute. Pour into serving dishes and enjoy. Serves 2.

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