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Einkorn Mac & Cheese with Butternut Squash

Prep time
30 mins
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Corn-free | Egg-free | Soy-free | Nut sensitivity
Kid Friendly

Adapted from


This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.


2 cbutternut squash (peeled and diced)
6 cwater (divided)
2 cmilk
2 Tbutter
1⁄2 tsalt
12 ozeinkorn fusilli
1 1⁄2 ccheddar cheese (sharp, grated)
1⁄2 cparmesan cheese (grated)
1⁄4 tpaprika


Bring 4 cups of lightly salted water to a boil in a medium saucepan. Add the butternut squash and cook over medium heat until tender, 7-9 minutes. Drain well and set aside.

Combine the milk, 2 cups of water, butter, and salt in a saucepan and bring to a boil. Add the einkorn pasta to the milk and butter mixture and stir until it returns to a boil. Adjust the heat to medium, allowing it to remain at a low boil. Cook for 12 minutes.

Remove the pot from the heat and fold in the cheddar, Parmesan, and paprika. Gently fold in the butternut squash. Allow to stand a few minutes, then serve.