Creamy Butternut Squash Mac & Cheese
Vegetarian · 8m+ / Toddler & Family · en
This magical autumn dinner blends sweet butternut squash into a creamy, kid-approved cheese sauce. It's the perfect cozy meal to help your little ones enjoy seasonal vegetables!
- Roast the squash instead of steaming for a sweeter, deeper caramelized flavor.
- Add a handful of finely chopped spinach to the sauce at the end for an extra nutritional boost.
- For a dairy-free version, swap the whole milk for oat milk and the cheddar for nutritional yeast and a dairy-free cheese alternative.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Age
- 8m+ / Toddler & Family
Ingredients
Watch how it's made
Steps
Steam or boil the cubed butternut squash for 10-12 minutes until very soft and easily pierced with a fork. Drain well.
Meanwhile, cook the pasta in a pot of boiling water according to package instructions. Cook a little longer than al dente so it is very soft for babies and toddlers. Drain and set aside.
In a blender, combine the cooked squash, whole milk, butter, and a pinch of nutmeg. Blend until completely smooth and velvety.
Pour the bright orange squash puree into a warm pot over low heat. Stir in the shredded cheddar cheese until completely melted and a smooth sauce forms.
Fold the cooked pasta gently into the cheese sauce until every piece is coated. Serve warm.
Frequently asked questions
Can I use frozen butternut squash?
Yes! Frozen cubed squash works perfectly and saves prep time. Just steam it according to the package directions before blending.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring back the creaminess.
Is this suitable for babies under 12 months?
Yes, as long as dairy has been safely introduced. For younger babies practicing baby-led weaning, use larger pasta shapes like rigatoni or penne so they can easily grasp them.
What you'll need
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