Let’s Make Some Butternut Squash Mac & Cheese!
This recipe is so easy, tastes great and includes an entire cup of pureed Butternut Squash! If you have followed me for a while, you already know this but I LOVE adding additional nutrition to my recipes and this Mac and Cheese recipe is a great example of that. Butternut Squash is incredibly nutritious, one cup has almost 7 grams of Fiber and it is loaded with Vitamin A. I love Mac & Cheese and I knew that Bennett would too but by adding in a cup of the Butternut Squash puree, we are adding lots of Nutrition. You can make this using the pasta of your choice but I highly recommend using a Chickpea or Lentil pasta for added nutrition including Protein.
Please keep in mind that cheese does contain sodium, so if your little one is younger than 12 months old I recommend offering this recipe sparingly.
1 ½ Cups of Cooked Pasta (I use Lentil Pasta)
1 Cup Butternut Squash Puree
1 Cup Shredded Cheddar Cheese (Low Sodium Cheese if possible)
1 Cup of Milk of Choice (I use Almond Milk)
1 Tablespoon AP Flour
1 Tablespoon Butter
How To Make It:
First, we are going to start boiling some water for our Lentil Pasta. Remember that you may want to overcook your noodles by a few minutes so that it is easy for your little one to eat.
Now in a pan, we can add our tablespoon of Butter. Let that melt on low to medium heat then add in the tablespoon of Flour, combine Flour and Butter thoroughly. Stir in your one cup of Milk, once the Milk is warmed add in the cup of Shredded Cheese and the cup of Butternut Squash Puree. To make the Butternut Squash Puree, peel and chop about half a Butternut Squash, steam for five minutes. Blend until smooth, add water or milk as needed to get a smooth consistency.
Stir cheese sauce on low to medium heat until the cheese is melted then remove from heat. When your pasta is cooked, add some of the sauce on top and serve to your little one. Hope they enjoy it!