Macaroni & (Long Island) Cheese (Squash)

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104_5319This is a long island cheese squash.  What do you do with a long island cheese squash, you ask? You make “Macaroni and (Long Island) Cheese (Squash)” of course.

Last fall, I experiment in the kitchen in a desperate attempt to rise the veggie intake in my diet by creating a Butternut Squash Mac N Cheese dish that I raved about for days.  When I picked up the long island cheese squash, often referred to as a Cinderella Pumpkin, thanks to it’s carriage like shape, I started to get extremely excited at the opportunity that lie ahead for this single girl in the kitchen.

I made a few modifications to the butternut squash sneaky mac-n-cheese recipe, and ended up with another delicious dish I’m proud to share, spiced with goodness and full of creamy perfection.



Macaroni and (Long Island) Cheese (Squash)

1 lb long island cheese squash, peeled and cut into chunks
1 cup vegetable stock
2 cups skim milk
1 lb macaroni, or other pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 1/2 cup shredded cheddar, (I used Cabot reduced fat cheddar)
3/4 cup low-fat ricotta
3 Tablespoons breadcrumbs

1. Preheat Oven to 375
2. Heat squash cubes, milk and stock in a medium pan. Bring to a Boil, and reduce head to simmer.
3. Meanwhile, cook pasta according to package directions. I like to cook my pasta a bit al dente, as it will be baked in the oven as well.
4. When squash is tender, remove from heat and mash squash.
5. Mix spices into mashed squash.
6. After pasta is done cooking, transfer it to a large bowl. Stir in squash mixture as well as cheddar and ricotta.
7. Transfer to a 9×13 baking dish and sprinkle breadcrumbs over top of dish.
8. Cover with foil & bake for 25 minutes.  Remove Foil and bake for 45 minutes. Dish is finished when the top is browned and crispy, heated well throughout.  Let cool slightly before serving.

This time, I used pasta rings rather than macaroni – it was like a pound of mini hugs! Look at all those O’s!

Squash Mashing Makeover, before and after. I’m learning that cooking doesn’t have to be frustrating and difficult, it can be beautiful.



I have enjoyed every level of sharpness of the Cabot cheese I’ve tried, but ever since recommitting to my weight-loss, I’ve especially been impressed with the richness found in the 50% Reduced Fat Sharp.  It doesn’t skimp of flavor and it’s a small way for me to make a fat reduction in my diet.


So glad I turned this squash into a healthier-version of mac’n’cheese, one of my favorite comfort foods. The best part of this recipe is that it makes A LOT of food, for not too much money.  After the baking dish cooled, I cut the 9 x 13 pan into twenty pieces.  I put some in the fridge to eat during the week, and also put more than half of the slices into Ziploc containers. I did this with the similar recipe last year, and after defrosting, the pasta bake tasted just the same- DELICIOUS!


I love eating this bake as is.
I love eating it with a splash of hot sauce, or barbeque sauce.
I love eating it with slices of tomato, and fresh cracked pepper.
I love eating it over a bed of spinach, topped with a runny egg.

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33 thoughts on “Macaroni & (Long Island) Cheese (Squash)

  1. It All Changes

    Oh my Heather! That squash is definitely Cinderella. From a non-descript squash to a fabulous mac and cheese. It doesn’t even have to turn back into a squash at midnight.

  2. Alanna

    This looks good – I’ve never heard of Cheese Squash.

    I just happened to make mac and cheese tonight! I added chopped spinach (kind of hidden, but you can’t really hide the green flecks), peas, and chopped broccoli. I really love broccoli in my mac and cheese and you can’t taste the spinach – the peas were an experiment and I’m happy with it. My really picky bf even ate two huge chunks. If you’re interested in the recipe, let me know – glad to share. I kind of made it up, so I’ll have to write it all down.

  3. caronae

    Heather — I don’t know if I have ever commented before, but I love your blog and think you rock! Your awesomeness was definitely affirmed with this post. 🙂 I actually just promised my boyfriend I would make him squash this weekend! I might do something similar! Cheese makes everything better. 🙂

  4. Elia

    This recipe sounds delicious and since I am not the worlds best chef. Where would I find a “cinderella” squash. I am trying out the different squashes this year and would love to add this to the list of new favorites.

    1. thenheathersaid

      I found mine at a local farm – I’ve seen them at farmer’s markets, produce stands and once in a while I’ve seen them at the grocery. It looks like a white pumpkin.

      Though, this recipe would probably work well with any type of squash!

  5. Sarah

    I have been told that squash and cheese go really well together! Your variations sound delcious, too. Hot sauce? Spinach? Eggs? Yes, please!

  6. Kelly

    This looks amazingly delicious and I will be making it at some point.

    Can I find this “Long Island Cheese Squash” in Wisconsin? Or is there something just as delicious that I could substitute?


  7. Stina

    Did you have issues with the Cabot cheese melting? I used the sharp cheddar (not the reduced fat) to make baked mac n cheese last week and the cheese melted REALLY poorly. I ended up with a pool of liquid and gobs of cheese in the dish. I didn’t do anything different than usual (I don’t think.) so the cheese was the only thing I could think of.

    Just wondering what your experience was?

    1. thenheathersaid

      Actually, not at all – I think it helped that I mixed it in with the already hot, liquid/mashed squash.

      I’ve used Cabot in a few other recipes and I haven’t had any melting recipes. I do generally add the cheese to already warm liquid ingredients, though. Perhaps that’s why?

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  10. Jenn

    Great recipe… can’t wait to try it out. You wouldn’t happen to have any nutrtional values on it….would you????

    1. thenheathersaid

      Jenn –

      I am sorry it took me 100 years to respond to your question! I don’t have the nutritional facts for THIS recipe, but I do for the Butternut Squash Mac and Cheese that is VERY VERY similiar (which i link to in this post)

      The serving size is for 1/20th of the recipe, which makes a big old 9×13 pan – i just cut it into 20 pieces in a 4 x 5 grid to serve – YUM!

      *Calories*200.0* Total Fat*5.8 g Saturated Fat3.1 g Polyunsaturated Fat0.2 g Monounsaturated Fat1.8 g Trans Fat0.0 g* Cholesterol*16.1 mg* Sodium*449.1 mg* Potassium*326.2 mg* Total Carbohydrate*27.9 g Dietary Fiber2.0 g Sugars1.2 g* Protein*10.2 g Vitamin A111.7 % Vitamin B-12 5.5 % Vitamin B-66.3 % Vitamin C20.0 % Vitamin D0.2 % Vitamin E0.8 % Calcium23.0 % Copper3.4 % Folate5.6 % Iron8.7 % Magnesium8.5 % Manganese7.5 % Niacin4.6 % Pantothenic Acid 5.2 % Phosphorus 15.8 % Riboflavin8.9 % Selenium8.7 % Thiamin6.3 % Zinc5.6 %

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  12. Kathleen (509heatherlane)

    I made this over the weekend, and was quite pleased with the result! The squash cutting process was a pain, but after that things were easy-peasy. I used Barilla Plus elbows for pasta, and a local cheddar I found at the farmers’ market.

    On a side note, I like this much better hot than cold. To me, it has a pleasant kick (probably the cayenne) when it’s warm, but tastes too sweet when it’s cold.

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  14. Dan

    My wife grew some cheese squashes this year and I found this site looking for recipes. Just made it tonight with some minor changes and it was amazing. Thank you for sharing the recipe.

    (Changes: used Feta instead of ricotta and baked the squash separately from the milk and stock. Also, used a blender instead of mashing.)

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