Butternut Squash Mac and Cheese

with Asiago, Kale and Caramelized Onions

30 min

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Not your childhood Mac & Cheese! Our gourmet version is made with asiago, parmesan and aged white cheddar cheese, as well as kale and butternut squash. This is a great choice for the hungry & nostalgic.



Contains: Milk, Sulphites, Wheat, and Gluten.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

Asiago Cheese
Grated Parmesan Cheese
Unbleached Flour
2% Milk
Butternut Squash Diced 1/2"
Onion Sliced
Panko Breadcrumbs
Aged White Cheddar Cheese
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, gluten, 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.

Calories 1037
Fat 38g
Protein 44g
Carbohydrates 130g

Cooking Directions


Tip: When broiling cheese and breadcrumbs in Step 5, watch mac and cheese closely to make sure the breadcrumbs don’t burn. 


Heat Oven + Cook Macaroni

Turn on oven to 425°F and position rack in middle of oven. Bring a pot of salted water to a boil. Once water is boiling, add macaroni and reduce heat to simmer. Cook for 5-7 minutes or until al dente. Drain and set aside.


Roast Squash

Toss butternut squash with 1 tbsp. (2 tbsp. for 4 servings) oil. Season with salt and pepper. Spread butternut squash out in a single layer on baking sheet. Place baking sheet in oven. Set a timer for 20 minutes.


Saute Vegetables

Heat an ovenproof skillet over medium-low with 1 tbsp. (2 tbsp. for 4 servings) oil. Add onion to skillet. Cook for 15 minutes, stirring occasionally until onions are very soft and slightly golden. Meanwhile, remove kale leaves from stems and tear into roughly 2 inch pieces. Add garlic and kale to skillet. Cook for 2-3 minutes or until kale is bright green. Remove vegetables from skillet and set aside.


Prepare Sauce

Melt 1 tbsp. (2 tbsp. for 4 servings) butter in same skillet. Once melted, add flour and a pinch of salt. Whisk together to form a smooth paste. Slowly whisk in 2 cups of the (4 cups for 4 servings) milk, a little bit at a time. Return skillet to medium heat. Cook sauce for 3-5 minutes until it thickens. Stir in aged white cheddar cheese.



Once timer for butternut squash goes off, add squash to ovenproof skillet along with cooked pasta and kale and garlic mixture. Toss everything together to coat with sauce. Layer asiago cheese, parmesan, and panko breadcrumbs on top of mac and cheese. Turn on oven broiler. Place skillet on top rack for 3-5 minutes, or until cheese is melted and bubbly. 



Divide mac and cheese between serving dishes and enjoy!

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