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Holiday Recipe


Is there anything more delicious than a big Thanksgiving spread? We certainly don't think so! Luckily, our favourite holiday is finally here and we couldn't be happier. As cooler weather is upon us, we are SO ready to embrace all of this warm home cooked comfort food and the holiday festivities.

To get you in the holiday spirit, we thought we'd share a festive recipe: a new take on mac & cheese, with a seasonal, Thanksgiving spin. 

We hope you all have an enjoyable, relaxing Thanksgiving weekend with your friends and families!

*Note: as far as we’re concerned, calories do not exist on Thanksgiving weekend, nor do they in this post. 

Butternut Squash Mac & Cheese

*Image source:



  • Ingredients

  • 1/2 medium butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 1/2 pound elbow macaroni
  • 2 1/2 cups milk, divided
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh chopped rosemary
  • 1 cup aged white cheddar cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 3/4 cup whole wheat breadcrumbs
  • Directions

    Makes 6-8 servings

    1. Preheat the oven to 400 degrees.

    2. Place butternut squat chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once. 

    3. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.

    4. Add butternut squash to blender to puree. Add in 1/2 cup of milk and puree again. 

    5. In a large skillet over medium heat, add in butter. When the butter is melted, whisk in the flour. Add nutmeg. Cook for 2-3 minutes, whisking constantly. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the noodles are well coated. Season with salt and pepper.

    6. Grease a 2 quart casserole dish. Pour half of the macaroni noodles not the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.

    7. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from the oven and let rest for 5 minutes. Serve warm. 

    Recipe from

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