Butternut Squash Macaroni and cheese Recipe

I cannot lie I am a sneaky chef. Not just for my kids. There is nothing wrong with upping the nutritional factors of your favorites dishes no matter what age you are! Sweet potatoes use to be my go-to sneaky food. However when I developed an allergy to sweet potatoes, I had to get more creative. For some of my kids who don’t like sweet potatoes, I think butternut squash actually blends in better for their taste preference. The next time you are looking for a healthy comfort food try this buterrnut squash macaroni and cheese! I know the box seems so much easy. However this is an inexpensive and indulgent  dish that feels those growing kids up without all the guilt.ButternutSquashMacaroniandCheese1

If your kids are not vegetable fans, I would start with the 1/4 cup butternut squash (or maybe less) without overwhelming their taste buds. It’s amazing how adding a little bit at a time you can figure out your kids’ limits. Alternatively feel free to use a combination like sweet potatoes and carrots or whatever works best for your family. The point is to excite them about healthy eating not scare them.

 

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IButternut Squash Macaroni and cheese Recipe
Author: 
Recipe type: side dish
 
Ingredients
  • Butternut Squash
  • 1 package of pasta
  • 2 TBSP butter
  • 2½ TBSP of flour
  • 1½ cup of milk
  • 2 cups cheddar (we prefer sharp)
  • 2 cups of velveeta cheese
  • optional: breadcrumbs & parmesan cheese for topping
Instructions
  1. Boil cubes of butternut squash until soft. Puree with enough reserved cooking water until smooth. Set aside ¼ cup-1/2 cup for recipe. Then freeze the rest in ice cube trays for other recipes (i.e great addition to pasta sauce, chili, etc...)
  2. Preheat oven to 350 degrees.
  3. Precook pasta. Set Aside.
  4. Melt 2 TBSP of butter in pan. Whisk in 2 TBSP (give or take ½ TBSP) flour to make roux for cheese sauce. If you aren't familiar with roux, you want a smooth sauce texture (no lumps).
  5. Pour in milk. Stir to keep combining until lightly boiling.
  6. Stir in butternut squash (or other root vegetable like sweet potato or other squash) puree. Mix until combined.
  7. Now stir in cheese until melted.Then mix in precooked pasta noodles.
  8. {optional} top with a mixture of bread crumbs & parmesan cheese.
  9. Bake at 350 for 30 minutes.

How do you add extra vegetables and fruit into your family’s day?

Comments

  1. Julie Wood says

    This looks like a very healthy recipe that I think my family will love! I will have to make it and see how good it tastes!

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