Butternut Squash Mac 'n' Cheese
Rather than nagging my two kids (now 13 and 10) to eat their veggies, I try to model positive behavior by eating vegetables often and enthusiastically. That’s not always enough, though, so I periodically resort to some of the age-old tricks like sneaking veggies into dishes that my kids already eat willingly.
One such dish is this delicious Butternut Squash Mac n Cheese. It looks and feels like “regular” mac 'n' cheese, but there is a subtle, “secret” sweetness to it that my kids absolutely love. Packed with nutrients and rich in fiber, squash is considered a cold weather superfood. So, dig in and have another helping. The secret is out.
1/2 medium butternut squash peeled, seeded, and chopped (about 4 cups) 2 tablespoons olive oil
Kosher salt and pepper
1/2 pound penne pasta
2 1/2 cups milk divided
2 tablespoons butter
3 tablespoons flour
2 cups shredded cheddar (sharp is best)
1. COOK THE SQUASH
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper, scatter butternut squash chunks on the sheet pan and drizzle with about 2 tablespoons olive oil. Sprinkle with kosher salt and pepper and give squash a toss, coating them with oil.
Roast for 20-30 minutes or until tender, turning once.
Once squash is tender, transfer it carefully to a large pot or bowl and, using an immersion blender, puree the squash. Add 1/2 cup of the milk and continue pureeing until smooth. (You can also do this step in a food processor or blender.)
2. COOK THE PASTA
While the squash is roasting, you can cook the pasta according to package directions.
3. MAKE THE SAUCE
In a large skillet over medium heat, melt butter and stir flour into melted butter, cooking this paste for about 2-3 minutes, stirring constantly, until the flour mixture smells nutty and is light brown.
Add the remaining 2 cups of milk and whisk until mixture is smooth.
Add the 2 cups of shredded cheese and pureed squash and heat through while continuing to stir.
After the sauce has thickened, turn the heat to low and add the cooked pasta to the pan and stir until the noodles are well coated and warm. Season with salt and pepper to taste.
- Help take apart a butternut squash. You and your young chef might have to do a little research to do this. Fun!
- Help cut the squash into chunks using a butter knife or a small chef’s knife. I use these tools we call wavy choppers with younger kids. They are perfect for ages 2+.
- Shred the cheese on a box grater.
- Explore the varieties of squash with your kids at the store or online. Why are there so many? What are their names? How are they eaten? They are orange, green, blue, grey and yellow on the outside. What color are they on the inside?
- Manage the oven and cooking as you create this special seasonal dish.
- Carrot Cake Pancakes
- Sweet or Savory Crepes
- Breakfast Frittata
- Banana Akara: African Banana Fritter
- Mixed Berry Smoothie
see all 7 recipes
see fewer recipes
- Sweet Potato Skillet
- Chicken Broccoli Casserole
- Tapas Night
- Chana Masala
- Ricotta Gnocchi
- Potsticker Party
- Potato Latkes
- Burrito Night
- Butternut Squash Mac 'n' Cheese
- Black Bean + Cheese Empanadas with Easy Pantry Salsa
- Veggie Fried Rice
- Homemade Tomato Soup
- Personal Pizza Pot Pies
- Easy Parm + Pepper Pasta
see all 20 recipes
see fewer recipes
- Simple Tomato Sauce
- Ginger Soy Dipping Sauce
- Chunky Applesauce
- DIY Hummus
- Focaccia Art
- Pan Roasted Veggies
- Ginger Sesame Dressing
see all 12 recipes
see fewer recipes