Butternut Squash-Pimiento Mac and Cheese

Butternut Squash-Pimiento Mac and Cheese
Photo: Andy Lyons
Prep Time:
15 mins
Slow Cook Time:
2 hrs 5 mins
Total Time:
2 hrs 20 mins
7 cups


  • ½ of a small butternut squash, seeded, peeled, and halved

  • 5 cup dried multigrain rotini pasta

  • 1 14.5 ounce can vegetable broth

  • 1 cup water

  • 1 2 ounce jar diced pimiento, drained

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¼ cup semisoft cheese with garlic and fines herbes, broken into small pieces

  • 8 0.75 ounce slices American cheese, torn

  • Milk (optional)

  • Fresh parsley (optional)


  1. Using a food processor fitted with a shredding disk or a hand grater, coarsely shred enough squash to measure 2 cups. In a 4- to 5-quart slow cooker combine the 2 cups shredded squash and the next six ingredients (through pepper).

  2. Cover and cook on high for 2 hours, stirring once halfway through cooking. Stir in semisoft cheese; top with American cheese. Cover and cook for 5 minutes more; stir gently to combine. If desired, stir in enough milk to reach desired consistency. If desired, top with parsley.

Nutrition Facts (per serving)

422 Calories
15g Fat
53g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 422
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 995mg 43%
Total Carbohydrate 53g 19%
Total Sugars 5g
Protein 18g
Vitamin C 16mg 80%
Calcium 348mg 27%
Iron 3.9mg 22%
Potassium 197mg 4%
Folate, total 206.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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