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Sneak some veggies into your kids meal with this delicious Butternut Squash Mac and Cheese recipe. Great for toddlers and baby weaning too! | My Fussy Eater blog

Butternut Squash Mac and Cheese


  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main Meal
  • Cuisine: European

Description

Sneak some veggies into your kids meal with this delicious Butternut Squash Mac and Cheese recipe. Great for toddlers and baby weaning too!


Ingredients

  • 1 medium butternut squash
  • 200g / 2 cups macaroni or conchigliette pasta
  • 200ml / 7oz whole milk
  • 100g / 1 cup grated cheddar cheese
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200c / 390f.
  2. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
  3. Meanwhile cook the pasta according to the package instructions.
  4. Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
  5. Drain the pasta and mix it with the butternut squash sauce.
  6. Serve immediately.

Notes

This recipe made more sauce than I needed for the pasta. It can be kept covered in the fridge for up to 3 days or frozen in a container or freezer bag.