Mac-n-Cheese Stuffed “Jack-O’-Lanterns”
The perfect pre-Trick-or-Treat meal idea! The kiddos (and hubby) will never guess there’s a secret ingredient in this mac-n-cheese. 1 Earthfood per serving: 💚 (two if you eat the pepper!)
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1box Banza pasta, cooked according to package directions and drained
  • 1tbsp. Kerrygold butter
  • 1cup Red onion, sliced thin
  • 5cups Butternut squash, cubed (about one small)To save time, purchase peeled and cubed butternut squash!
  • 5cups Organic chicken broth
  • 3/4cup Unsweetened nut milkAlmond, coconut, cashew, macadamia nut are all good choices.
  • 1tsp. Sea salt
  • 2/3cup CheeseI use a blend of Parmesan, Romano and Asiago cheese
  • Sea salt and pepper to taste
  • 4large Orange bell peppers
  1. Heat butter in skillet on low to medium heat and add onions. Saute for 15-20 minutes until fragrant and brown.
  2. While onions are cooking, remove the skin and seeds from squash and cut flesh into cubes (or purchase already peeled and cubed butternut squash). Bring broth to a boil in a large pot and add squash. Cook for 7-10 minutes, stirring frequently.
  3. Drain squash, reserving 1/2 cup of broth. Add squash, reserved broth, milk, sea salt and cooked onions to a blender or food processor and process until smooth.
  4. Pour sauce over pasta, stirring to coat (see Recipe NOTE below). Stir in cheese and mix until melted throughout. Season with salt and pepper to taste.
  5. Cut tops off of peppers, clean out seeds and carve! Stuff each pepper “Jack-O’-Lantern” with equal amounts of mac-n-cheese and serve with stem on top. Enjoy! 🎃
Recipe Notes

This recipe makes a bit more sauce than you will need. No worries…store in an airtight container and refrigerate for later in the week.