Butternut Squash Mac and Cheese
Here’s a kid-friendly recipe for Butternut Squash Mac and Cheese that’s both nutritious and delicious.
Ingredients:
- 1 medium butternut squash (about 2 cups peeled and cubed)
- 8 ounces elbow macaroni (or pasta of your choice)
- 2 cups shredded sharp cheddar cheese (or a cheese blend)
- 1 cup milk (whole or low-fat)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions:
- Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash. Spread the cubes on a baking sheet, drizzle with olive oil, and sprinkle with a little salt and pepper.
- Roast in the oven for about 25-30 minutes, or until tender.
- Cook the Pasta:
- While the squash is roasting, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a blender or food processor, combine the roasted butternut squash, milk, butter, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy.
- Pour the butternut squash mixture into a saucepan over low heat. Stir in the shredded cheese until melted and combined.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta.
- Optional Baking Step:
- If you like a crispy topping, transfer the mac and cheese to a baking dish. Sprinkle breadcrumbs on top and bake at 350°F (175°C) for about 15 minutes or until the top is golden and crispy.
- Serve:
- Let it cool for a few minutes, then serve warm. Enjoy your delicious and creamy Butternut Squash Mac and Cheese!
Tips:
- You can add veggies like peas or broccoli to the dish for added nutrition.
- Adjust the cheese type according to your child’s preference.
- This recipe can be easily doubled or tripled for larger servings.
Enjoy cooking with your little ones!