Butternut Squash Mac & Cheese

with Kale, Caramelized Onions & a Cheesy Breadcrumb Topping

Easy | 30 min

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Is there anything better than mac and cheese? This All-Star recipe brings a sophisticated twist to the classic comfort food dish. We've added sweet butternut squash and green kale to the creamy cheesy sauce with aged white cheddar and finished it off with a crispy baked Asiago and breadcrumb topping.
Contains: Milk, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts, other sources of Gluten

What We'll Send

Butternut Squash Diced 1/2"
Unbleached Flour
Panko Breadcrumbs
Aged White Cheddar Cheese
2% Milk
Onion Sliced
Asiago Cheese
Spice Blend
Paprika, Roasted Garlic Powder, Nutmeg, Parsley Dried, Porcini Mushroom Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1372
Fat 68g
Protein 57g
Carbohydrates 139g

Cooking Directions


Cook Pasta

  • Turn oven on to 425°F.
  • Bring 2 ½ litres of salted water to a boil in a large pot.
  • Add macaroni and cook for 5–7 minutes, or until al dente.
  • Drain in a fine mesh sieve.

Roast Butternut Squash

  • Line a baking sheet with foil.
  • Toss butternut squash on baking sheet with 1 tbsp. oil and salt and pepper to taste.
  • Place in oven and set a timer for 20 minutes.

Cook Vegetables

  • Melt 2 tbsp. butter in a large ovenproof skillet over medium heat.
  • Once melted, add onions and cook, stirring often, for 12–15 minutes, until softened and golden.
  • Meanwhile, wash kale and tear leaves into roughly 2 inch pieces. Discard stems.
  • Add garlic and kale to skillet and cook for 2–3 minutes, until kale is tender and bright green.
  • Remove from skillet and set aside.

Prepare Sauce

  • In same skillet, melt 1 tbsp. butter over medium heat.
  • Add flour and a pinch of salt and whisk to form a paste.
  • Reduce heat to low and slowly whisk in 2 cups of the milk.
  • Raise heat to medium and cook for 3–5 minutes, until slightly thickened.
  • Stir in white cheddar cheese and spice blend.

Finish Pasta

  • Turn broiler on to 500°F.
  • Stir roasted butternut squash into skillet along with cooked pasta and vegetables.
  • Sprinkle Asiago cheese, breadcrumbs, and black pepper on top of skillet contents.
  • Place skillet on top rack of oven and broil for 3–5 minutes, until cheese is bubbly and breadcrumbs are golden.
  • Watch closely to prevent burning.


  • Divide mac and cheese between serving plates.
  • Enjoy!

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