Crockpot Butternut Squash Mac and Cheese

This healthy Crockpot Butternut Squash Mac and Cheese has the perfect amount of creaminess and flavour that the whole family will love.


– Olive oil – Onion – Garlic – Thyme leaves

Preheat your crockpot to high. In a medium skillet, heat olive oil over medium heat.

Stir in onion and garlic and cook until softened and fragrant, about 3 minutes. Add thyme and cook 2-3 minutes. Add to warmed crockpot along with the bay leaves, broth, plus the squash and dry lentils.

Stir, cover and cook in crockpot for 3-4 hours on high or until squash is very tender. Meanwhile, in a large pot, cook pasta according to package directions until it’s al dente.

Once the squash is cooked, remove bay leaves from mixture. Using an immersion blender, puree the squash to create a smooth sauce.

Stir in milk and cheese. Taste and adjust seasoning and cheese to your liking. Sauce should be slightly sweet due to the addition of the squash.

Swipe up for full recipe!