Baked Butternut Squash Mac and Cheese with Ground Pork

This Baked Butternut Squash Mac and Cheese with ground pork is the ultimate cozy meal for chilly days!

Creamy butternut squash combines with sharp aged cheddar and savoury breakfast seasoned ground pork for a hearty twist on the classic. Perfect for family dinners or holiday gatherings, this dish is full of comforting flavours and topped with a golden, crunchy breadcrumb crust.

Farmer Kendall Sourcing Tip:

Kingfisher Farm Market in South Surrey is where we source most of our seasonal vegetables including the butternut squash we used for this recipe. They have a weekly seasonal market and a road side stand to serve our community.

Another option great option is supporting one of our local farmers markets. Find a market near you over at the BC Association of Farmers Markets.

Butcher Jay’s Product Tip:

Our ground breakfast sausage is the same great gluten and dairy free option you love, except sold in one pound packs instead of in links. It’s great in this recipe but also for breakfast burritos, hashes, stuffing and more.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Serves: 6-8, see below for storage options for great lunch leftovers

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)

• 1 lb elbow macaroni or pasta of choice

• 1 1/2 cups chicken stock

• 1 1/2 cups milk (whole or 2%)

• 1/2 cup heavy cream

• 1/4 cup cream cheese (2 oz)

• 5 cups aged white cheddar, shredded (20 oz)

• 1/3 cup Parmesan cheese, grated (1.3 oz)

• 1 lb Central Park Farms Breakfast Seasoned Ground Pork 

• 1 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper, to taste

Topping:

• 1 cup panko breadcrumbs (or breadcrumbs of choice)

• 1/4 cup Parmesan cheese, grated (1 oz)

• 2 tbsp olive oi

Instructions:

1.  In a medium sized pot, add the cubed butternut squash and 1 1/2 cups of chicken stock. Bring to a boil and cook until tender, about 10-15 minutes. Drain, reserving a small amount of stock. Blend the squash and remaining stock until smooth. Set aside.

2. In a skillet over medium heat, cook the ground pork, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.

3. Preheat the oven to 375°F (190°C). 

4. In a separate pot, cook the pasta according to package directions until al dente. Drain and set aside.

5.  In a large pot, add the milk, heavy cream, garlic powder, onion powder, salt, and pepper. Heat over medium heat until warmed, stirring occasionally. Add the shredded cheddar, cream cheese, and Parmesan cheese, stirring until melted and smooth.

6. Stir in the butternut squash puree until the sauce is creamy and well combined. Taste and adjust seasoning if needed.

7. Add the cooked pasta and sausage to the butternut squash cheese sauce, folding until well coated. Pour the mixture into a greased 9x13-inch baking dish or baking dish of your choice large enough to hold the pasta mixture.

8. In a small bowl, mix the panko breadcrumbs, 1/4 cup Parmesan cheese, and olive oil until combined. Sprinkle the topping evenly over the mac and cheese.

9. Place the dish in the oven and bake for 30-35 minutes, or until the top is golden and crispy. 

10.  Let cool slightly, then serve warm.

This dish will keep in a sealed container for 2 days in the fridge or up to 3 months in the freezer. Try freezing in individual portions for a quick and easy weeknight meal or midday lunch. 

Have fun with the spices in this one, you could also add some heat to this with a spice of your choosing or add in a touch of dry mustard. If you’d like you can also add a mixture of your own favourite cheeses to make this your own! 

Order some Central Park Farms ground breakfast sausage and add this to your dinner menu this week!