Get the recipe: The Best Kid-Friendly Butternut Squash Mac and Cheese
This delicious butternut squash mac and cheese recipe is perfect for toddlers, kids, and adults alike! This kid-friendly pasta recipe is easy to make, and packed with flavor. If you’re wondering what to make for dinner... this is just the answer!
Ingredients
- 12 oz pasta of choice
- 3 cups cooked butternut squash (see cooking notes below)
- 1 cup milk, divided
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
- 1/8 tsp dried thyme
- 8 oz block cheddar cheese, shredded
- 2 tbsp butter
- 1/4 cup parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Boil: Bring a large pot of water to a boil. Add pasta and cook according to the package directions. IMPORTANT: reserve 1 cup of pasta water. Drain.
- Blend Squash: Meanwhile, in a blender or food processor add the cooked butternut squash, 1/2 cup of milk, garlic powder, onion powder, paprika, and thyme. Puree until smooth.
- Make Sauce: In the same large pot, over low heat, add the butter and let it melt. Add in the pureed butternut squash and stir.
- Add Pasta: Add in the cooked pasta.
- Melt Cheese: Add in half of the shredded cheddar cheese, parmesan, 1/2 cup of milk, salt and pepper. Stir until the cheese is melted.
- More Melted Cheese: Add in the remaining cheddar cheese and stir until melted. If the cheese sauce gets too thick, add in the reserved pasta water (I had to add in 1/2 cup).
- Eat: Sprinkle with parmesan cheese, if desired, and serve immediately.
Notes
Age: for 6-12 months - make their portion without most or any of the added cheese (just mix with the butternut squash puree), but you can add the cheese to the rest of the portions. For 12+ months, you can make as directed above.
Storage: store in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
How to Cook Butternut Squash
The fastest way to cook the butternut squash would be to microwave frozen butternut squash in the bag according to the directions (this is the method I used) or to cook pre-cut butternut squash in a large pot of boiling water, remove it with a slotted spoon, and then use this boiling water for the pasta.
The fastest way to cook the butternut squash would be to microwave frozen butternut squash in the bag according to the directions (this is the method I used) or to cook pre-cut butternut squash in a large pot of boiling water, remove it with a slotted spoon, and then use this boiling water for the pasta.
Roast
Cut off a 1/4 inch from the top and bottom of the butternut squash to make it easier to stand it on a cutting board. Carefully cut it in half, length-wise, using a large, sharp knife. Scoop out the seeds and discard or roast them. Preheat the oven to 400F. Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60 minutes or until tender. Once it cools, scoop the flesh out of the squash halves with a spoon.Steam
Peel, take out the seeds and cut them into 1-inch cubes. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add butternut squash to the basket, cover and steam until the squash is tender, about 13 to 15 minutes.Boil
Peel, take out seeds and cut into 1-inch cubes. Bring a pot of water to a boil. Add the squash and boil for 5-6 minutes until pierces easily with a fork. Remove squash from the boiling water with a slotted spoon, and then use this water for cooking your pasta.Microwave
Using frozen packaged butternut squash works well in this recipe too! Just follow the directions on the package to cook. Updated Recipes 11/2022: I updated this recipe to be even easier! The original recipe called for roasting a cut-in-half and deseeded butternut squash in the oven at 400 degrees for 40 minutes. In a skillet, add 1 tbsp oil or butter, and saute 1/2 yellow diced onion and 2 minced garlic cloves for 3-5 minutes or until translucent. Add cooked butternut squash to a blender and then add in cooked onion and garlic as well as 1 cup veggie or chicken broth, 1/2 tsp milk curry powder, and 1/2 fresh thyme or 1/4 dried thyme. Puree until smooth. Add to 12 oz of cooked pasta, stir until incorporated and season with salt and pepper to taste.
Serving: 1cup, Calories: 312kcal, Carbohydrates: 31.6g, Protein: 14.4g, Fat: 14.6g, Saturated Fat: 8.8g, Cholesterol: 73mg, Sodium: 267mg, Potassium: 313mg, Fiber: 1.1g, Sugar: 2.8g, Calcium: 305mg, Iron: 2mg
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