RECIPE - Steamed Macaroni and Cheese with Maple Butternut Squash



  • 1 onion, finely chopped
  • 1/2 butternut squash, peeled and cubed
  • 30 ml butter
  • 60 ml maple syrup
  • 240 ml hot milk
  • 454 g macaroni noodles
  • 240 ml cheddar cheese, grated
  • 5 ml paprika
  • Salt and pepper, to taste
  • 240 ml mozzarella cheese, grated


  1. In a casserole, sauté onions and the squash cubes in butter over medium heat.
  2. Pour in maple syrup and stir for 1 minute before adding milk. Simmer for about 5 minutes.
  3. Cook macaroni in a casserole dish in salted boiling water for a few minutes to al dente. Drain and put it back in the casserole dish.
  4. Using a blender, blend the butternut and onion mixture to a smooth sauce. Pour over the macaroni.
  5. Add cheddar and paprika, and season with salt and pepper. Mix well and transfer into a buttered pan.
  6. Sprinkle over with mozzarella and bake for a few minutes to gently brown the top.