Einkorn Mac & Cheese with Butternut Squash

Serving size:
 6 Servings


    • 2 c
    • butternut squash (peeled and diced)
    • 6 c
    • water (divided)
    • 2 c
    • milk
    • 2 T
    • butter
    • 1⁄2 t
    • salt
    • 12 oz
    • einkorn fusilli
    • 1 1⁄2 c
    • cheddar cheese (sharp, grated)
    • 1⁄2 c
    • parmesan cheese (grated)
    • 1⁄4 t
    • paprika
30 minutes
Ready in
30 minutes


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



Adapted from www.jovialfoods.com


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.


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