Butternut Squash Mac and Cheese
There’s nothing kids love more than mac and cheese, but this butternut squash mac and cheese packs some serious veggie power without turning off picky eaters.
Butternut squash mac and cheese for kids
I love finding ways to add healthy ingredients into kid’s food. I want all of my kids to grow strong and have all the nutrients they need for optimal development. Many times, kids don’t prefer a lot of vegetables, so finding ways to add veggie puree into meals makes me a happy girl.
How to cook butternut squash
Cooking hard winter squashes can be tough because cutting them is hard! Especially without cutting your arm off. But I have a great tip that will help you cook it. Just wash it off and toss it in the oven whole. Bake at 375 until It’s fork-tender. It may take 45 minutes or longer depending on size.
Once the butternut squash is soft, set it out to cool. In about 30 minutes, you can just slide the peels right off. Cut it in half and carefully scoop out the seeds and then it’s ready to puree. Much easier than cutting raw and scooping out seeds.
Hidden veggie recipes
I love making recipes that hide veggies. Even the pickiest eater needs vegetables and pureeing them and adding them to sauces is a wonderful way to give them some that they can’t even taste. I just ate this mac and cheese for lunch and I could not tell there was squash in it at all.
I love to add shredded veggies into spaghetti sauce or grind up some veggies in a fruit smoothie. I hide veggies around every corner.
Hidden veggie mac and cheese
I came up with this butternut squash puree mac and cheese and served it for lunch today and it was so good. All the kids enjoyed it and most had seconds. I enjoyed it too, even though pasta is not my favorite.
Butternut squash is the perfect color to blend into a cheese sauce, so it was a no brainer.
Butternut squash mac and cheese toddler
Creamy mac and cheese made with butternut squash puree that you would never even know was there. Extra veggies for you without sacraficing taste. It's so yummy!
- 1 med butternut squash, cooked
- 1 1/2 c chicken stock
- 1 lb pasta
- 4 T butter
- 2 cloves garlic
- 1/2 tsp dijon mustard
- 2 c whole milk
- 2 c shredded cheddar cheese
- 1 c shredded gouda cheese
- salt and pepper to taste
Place cooked butternut squash in the blender with chicken stock.
Cook pasta and drain.
In the empty pasta pan, melt butter and add garlic, mustard, salt, pepper, and milk.
Cook and stir until it starts to bubble.
Sprinkle in cheese a handful at a time and stir well.
Pour in butternut puree and mix well.
Pour in pasta and stir to coat. Serve warm.
Don’t forget to pin for later