Try Baked Macaroni and Squash Recipe from ‘Cook Color’

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Pureed butternut squash mixes with milk, cheddar, and pecorino in a lighter, lusher take on classic baked mac and cheese.

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8 serving(s)

  • 1

    medium butternut squash (about 2 pounds)

  • 3 c.

    whole milk

  • 1

    sprig sage

  • Fine sea salt

  • 1 lb.

    dried pasta shells or elbows

  • 1 1/2 c.

    grated sharp cheddar cheese

  • 1/2 c.

    grated pecorino cheese

  • Freshly ground black pepper


Excerpted from Cook Color, by Maria Zizka (Artisan Books). Copyright © 2023. Photographs by David Malosh.

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