Kid Friendly Butternut Squash Mac & Cheese
If your kids are anything like mine you probably have a bit of trouble getting them to eat their vegetables. I can normally get them to eat fruit; bananas, strawberries and grapes are favourites in this house. Well, until one decides he hates strawberries and the other cries because I bought the green grapes this time instead of the purple. I bet you see the point I am trying to make. Kids can be picky eaters, especially when it comes to the healthy stuff like vegetables.
I am not above hiding vegetables in my children’s food. If they ask I do not grate up carrots into their pasta sauce or hide vegetables on their pizza. One of my favourite ‘hidden vegetables’, recipes is Butternut Squash Mac and Cheese. Macaroni and cheese is familiar to the kids and and you can easily hide some the veggies to help them get the “5-10 a day”.
It is also a great meal to make for potlucks or family reunions. Butternut Squash Mac and Cheese reheats well and although it’s an easy recipe, it looks like something I spend many hours making. Impressing the in-laws is always an added bonus.
1/2 Butternut squash, peeled, seeded, and chopped
1 Tbsp Olive oil
1/2 pound elbow macaroni
1/2 Onion, chopped and sauteed
2 1/2 cups milk, divided
2 Tbsp Butter
3 Tbsp Flour
1/8 tsp Nutmeg
1 tsp fresh chopped rosemary
2 cup Cheddar cheese, shredded
3/4 cup Breadcrumbs (optional)
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- ½ Butternut squash, peeled, seeded, and chopped
- 1 Tbsp Olive oil
- ½ pound elbow macaroni
- ½ Onion, chopped and sauteed
- 2½ cups milk, divided
- 2 Tbsp Butter
- 3 Tbsp Flour
- ⅛ tsp Nutmeg
- 1 tsp fresh chopped rosemary
- 2 cup Cheddar cheese, shredded
- ¾ cup Breadcrumbs (optional)
- Preheat oven to 400o F. Coat Butternut Squash with oil and place in baking dish. Roast for 20-30 minutes or until tender, turning once.
- Meanwhile the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
- Add cooked butternut squash to food processor or blender and puree until smooth. Add in ½ cup of the milk and puree again.
- In a large skillet over medium heat, melt the butter. Whisk in flour and nutmeg. Cook for 2 - 3 minutes, whisking constantly. Slowly add the remaining 2 cups of milk and whisk until mixture is smooth. Bring to a boil while whisking, then reduce heat and simmer until sauce has thickened.
- After sauce has thickened, add in butternut squash mixture and rosemary. Add the cooked macaroni and onions to the pan and stir until coated.
- Grease casserole dish and pour in half of the noddle mixture. Sprinkle with 1 cup of Cheddar Cheese. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top if desired.
- Bake for 25-30 minutes until heated through.
- Serve warm and enjoy!