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A blue kids plate and bowl filled with butternut squash mac & cheese with a colorful napkin and a green fork.

Get the recipe: The Best Kid-Friendly Butternut Squash Mac and Cheese

4.9 stars (9 ratings)
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!
Yield: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Michele Olivier
Course: Main Course
Cuisine: American
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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. You can also use roasted or steamed butternut squash. And if you are in a pinch, you can use canned butternut squash. 
Additions: You can add additional veggies, protein or types of cheese to up the flavor profile and suit your family's preferences. Here are a few of our favorite ideas:
  • peas
  • cooked chicken
  • broccoli
  • cauliflower
  • chopped steamed carrots
  • a handful of cheddar, gruyère, fontina, smoked gouda, or pepper jack cheese
 
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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