PastaMain Meals09.12.2026

Butternut Squash Mac & Cheese with Garlic Rosemary Pulled Pork

Name: Butternut Squash Mac & Cheese with Garlic Rosemary Pulled Pork
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/2 cup 2% cottage cheese; 1 lb butternut squash, peeled and cubed; 1/2 tbsp avocado oil; 3/4 tsp salt, divided, plus more to taste; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; black pepper; 165 g short pasta; pinch cayenne; 1/2 cup milk; 15 g nutritional yeast; 1/2 cup sharp cheddar, grated; 130 g broccoli, steamed; 3 pulled pork, servings, recipe below; 1 1/2 lb pork tenderloin or pork shoulder; 1/2 yellow onion, sliced into large chunks; 5 clove garlic, minced (5-6 cloves); 2 tbsp white vinegar; 1/4 cup chicken bone broth; 1 fresh rosemary, 1-2 sprigs; 1 tsp dried oregano; 1 bay leaf; 1 tsp salt; 1 tsp black pepper

Prep Time: 20 min

Total Time: 80 min

Serves 4

Creamy roasted butternut squash mac and cheese topped with tender slow-cooked garlic rosemary pulled pork for a cozy autumn comfort meal.

Ingredients

Mac & Cheese

½ cup 2% cottage cheese

1 lb butternut squash (peeled and cubed)

½ tbsp avocado oil

¾ tsp salt (divided, plus more to taste)

½ tsp garlic powder

½ tsp smoked paprika

black pepper

165 g short pasta

pinch cayenne

½ cup milk

15 g nutritional yeast

½ cup sharp cheddar (grated)

130 g broccoli (steamed)

3 pulled pork (servings, recipe below)

Pulled Pork (for 8 servings)

1 1/2 lb pork tenderloin or pork shoulder

½ yellow onion (sliced into large chunks)

5 clove garlic (minced (5-6 cloves))

2 tbsp white vinegar

¼ cup chicken bone broth

1 fresh rosemary (1-2 sprigs)

1 tsp dried oregano

1 bay leaf

1 tsp salt

1 tsp black pepper

Instructions

Preheat

Preheat oven to 425°F.

Roast squash

Peel and cube squash into about 1-inch pieces. Add to a parchment-lined baking sheet and toss with avocado oil, 1/2 tsp salt, and pepper. Roast covered with tin foil until super tender, about 35–45 minutes. Let cool slightly.

Cook pasta

Meanwhile, cook pasta in salted water until al dente. Drain and spread on a sheet pan so it doesn't stick.

Blend sauce

Blend roasted squash with cottage cheese, milk, nutritional yeast, garlic powder, paprika, cayenne, remaining salt, and pepper until smooth. Add pasta water as needed to thin.

Melt cheese

Warm sauce over medium-low heat (don't boil). Remove from heat and stir in cheddar gradually until melted and smooth.

Combine

Stir in cooked pasta and steamed broccoli. Adjust seasoning if needed.

Serve

Add pulled pork on top and serve!

Pulled pork base

Place the sliced onions, smashed garlic, and fresh herb sprigs at the bottom of the crock pot.

Season pork

Season all sides of the pork generously with salt and pepper. Place it right on top of the onions and herbs.

Add liquids

Pour the white vinegar and bone broth around the base of the meat.

Slow cook

Cover and cook on Low for 4-6 hours.

Shred

Discard the woody herb stems. Shred the pork directly into its own savory garlic juices, letting it absorb that liquid so it stays incredibly moist.

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