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Butternut Squash Mac and Cheese Recipe

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A smooth, sweet, and creamy butternut squash mac and cheese recipe that’s quick and easy to make. Perfect for family dinners or baby led weaning, this dish combines tender butternut squash with cheesy goodness and pasta, creating a nutritious and comforting meal.

Ingredients

Vegetables

  • 1 ½ cups butternut squash, peeled and diced (225 grams)

Pasta

  • 1 ½ cups small pasta (elbow, shells, or any baby-friendly shape) (150 grams)

Dairy and Alternatives

  • ½ cup full fat milk or dairy-free alternative
  • ½ cup shredded/grated cheddar cheese or dairy-free cheese option (60 grams)
  • 1 Tablespoon butter or olive oil (20 grams)

Spices

  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon paprika (optional)

Others

  • 1-2 Tablespoons reserved pasta water as needed

Instructions

  1. Cook the Butternut Squash: In a small pot, boil or steam the diced butternut squash until very soft, about 10-12 minutes. Drain the water and set aside the cooked squash for making the sauce.
  2. Cook the Pasta: While the squash is cooking, bring a pot of water to a boil and cook the pasta according to the package instructions. Reserve 1-2 tablespoons of pasta water before draining. Keep the pot handy as it will be used to prepare the sauce, helping to reduce dishes.
  3. Make the Sauce: In the empty pasta pot, melt the butter over low heat. Add the garlic powder and paprika if using, stirring gently. Add the cooked butternut squash and cook in the butter for a few minutes to enhance flavor. Blend the squash with milk until smooth using a blender or immersion blender. Return the sauce to the pot, stir in shredded cheddar cheese until melted and creamy. Add reserved pasta water as needed to achieve a smooth consistency.
  4. Combine & Serve: Stir the cooked pasta into the butternut cheese sauce, mixing thoroughly to coat all pasta evenly. Allow the dish to cool slightly before serving, especially if serving to babies or young children.

Notes

  • This recipe is designed for baby led weaning. For older family members, season with salt and pepper to taste and consider adding extra cheddar or Parmesan cheese.
  • For a thicker sauce, add more cheese.
  • To make it extra creamy, stir in a spoonful of plain Greek yogurt.
  • For added protein, mix in shredded chicken or mashed white beans.
  • Store leftovers in an airtight container for up to 3 days or freeze portions for later.
  • Dairy-free option: use olive oil instead of butter, dairy-free milk and cheese alternatives, or 2 tablespoons of nutritional yeast for a cheesy flavor.
  • This sauce works well with any pasta shape, including gluten-free options.
  • Butternut squash can be swapped with carrot purée, pumpkin purée, or sweet potato purée.
  • Paprika adds depth of flavor and warm color but is optional.
  • Garlic powder can be replaced with one clove of fresh minced garlic or a pinch of onion powder.

Find it online: https://yumntasty.com/butternut-squash-mac-and-cheese-recipe/