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This creamy Mac And Cheese recipe is inspired by fall featuring butternut squash, peas, sage, and walnuts. The perfect easy 30-minute weeknight dinner idea. Vegetarian too!

Butternut Squash Mac And Cheese

This creamy Mac And Cheese recipe is inspired by fall featuring butternut squash, peas, sage, and walnuts. The perfect easy 30-minute weeknight dinner idea. Vegetarian too!
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Tiffany Bendayan

Ingredients

  • 1 box Mac & Cheese
  • 1/2 Butternut Squash peeled and cubed
  • 3/4 cup frozen peas
  • 3/4 cup toasted walnuts chopped
  • 3 leaves sage chopped (more if you'd like)
  • 1 cup Pasta water see below in instructions
  • 3 tablespoons milk
  • 1 tablespoon lime juice from 1/2 lime
  • 1/4 cup parmesan cheese
  • Salt + Pepper
  • 1 teaspoon olive oil
  • 1 tablespoon butter

Instructions

  1. Boil water in a pot
  2. Cook the noodles for 8 minutes
  3. Reserve 1 cup of the cooking pasta water before draining
  4. In a large skillet heat the olive oil and butter on medium heat
  5. Add the diced butternut squash and cook until tender. About 5-6 minutes
  6. Add the sage and cook for 1-2 minutes
  7. Throw in the cooked noodles and mix well
  8. Add the milk and reserved pasta water
  9. Sprinkle the Mac & Cheese packet

  10. Add the frozen peas, lemon juice, cheese, and walnuts
  11. Mix well and serve!