Butternut Squash Mac ‘n Cheese is a the perfect solution for getting your picky eaters to finish their veggies!
I love mac ‘n cheese, but who doesn’t for that matter? Our daughter is quite the fan as well and since I like to make things as healthy as possible for her, since she has always been a good eater of a wide variety of foods. She even likes avocado, which I can’t stand! So I have been feeding her as many different kinds of fruits and vegetables in hopes of avoiding the “terrible toddler phase” of chicken nuggets and goldfish.
This recipe is a great way to get picky eaters or anyone in general to finish their mac n’ cheese and what I like best about it is the rich golden color that makes it look the same as traditional. When I am feeling lazy or when squash isn’t in season, I like to buy the Birdseye frozen box, it really cuts down on the prep time. For a creamy, tasty and healthier twist on your regular mac ‘n cheese – I suggest you give this recipe a try. It makes a great side dish, but I’ll admit I have been known to eat it cold for breakfast, enjoy and happy baking!
Butternut Squash Mac ‘n Cheese
Yield 6 servings
- 1 1/2 c pasta, we like ditalini
- 1 12 oz box of butternut squash puree, cooked
- 1/2 c shredded cheddar cheese
- 1/4 c milk
- salt & pepper to taste
- Preheat your oven to 350º and spray an 8"x8" baking pan, set aside.
- Cook the pasta and squash according to package instructions, drain the pasta and stir in the squash, cheese, milk and salt and pepper.
- Once the mixture is smooth and creamy, spread the mac n' cheese into the pan and bake for 30 minutes, until golden and crispy on top.
- Cool 5 minutes and serve.
Courses side dish