Butternut Squash Mac 'n' Cheese

Mac 'n' cheese—a time-tested favorite among even the most finicky eaters. This version stars Fair Trade Certified butternut squash for a creamier, healthier, and might we say even more delicious take on the beloved classic. A good sprinkle of Japanese style bread crumbs and a quick pop in the oven perfect this simple dish with a satisfying crunch!

Interested to learn more about where fair trade veggies come from? Visit our partners Bridges and Jacobs del Cabo, who supply some of the Fair Trade Certified produce featured in this recipe.

Shop for fresh fair trade produce at your local Whole Foods Market, and discover retailers selling fair trade ingredients online or in-store using our Where to Find Fair Trade guide.

Recipe appears in: Fair Trade Holiday Recipes


For the mac n’ cheese:

  • 1 lb fair trade butternut squash
  • ¼ medium onion
  • ½ Tbsp olive oil
  • 8 oz macaroni pasta, dry
  • 2 oz cheddar cheese
  • 4 Tbsp Parmesan cheese, grated
  • ⅛ cup Panko (Japanese style bread crumbs)

For the side salad:

  • 1 cup fair trade cherry tomatoes, halved
  • 4 cups fresh spinach
  • 6 Tbsp Light Italian dressing


Preparation Instructions

Serves 6

  1. Preheat oven to 425°F. Wash, peel, and cut butternut squash. Chop onion.
  2. Toss the butternut squash and onions with olive oil and place onto a lined cookie sheet. Bake for 15-20 minutes until slightly browned.
  3. While veggies are roasting, cook pasta according to package directions. Drain.
  4. Once veggies are done, remove from oven and allow to cool slightly. Add to a blender and puree
  5. Mix together the macaroni, butternut squash puree, most of the shredded cheddar cheese, and most of the Parmesan.
  6. Once fully mixed, place into an 8×8 oven-safe dish and top with remaining cheeses and Panko.
  7. Bake for 10 minutes or until bubbly and slightly browned.
  8. Make a salad with the spinach and halved cherry tomatoes, topped with dressing. Serve on the side.