We all know the struggle of getting kids to eat veggies, especially when the vegetable isn’t neon blue and covered in icing and sprinkles. So how do you solve this problem? Easy, kids don’t watch you make the dinner they just see the final product sitting on their plate at the table. This makes it easy for you as the cook, to hide the veggies in the food and mask the taste of them. We at Certified Nannies of America came up with a squash mac and cheese that not only blends in at the sight but in the taste! The kids will never know they are getting a full serving of veggies in this easy, gooey, delicious dish!
– 1 lb. dry whole wheat macaroni
– 1 tsp. olive oil
– 1 medium onion, chopped
– 3 cups cubed butternut squash
– 1¾ cups low-sodium organic chicken broth
– 1 cup low-fat (1%) milk
– 2 Tbsp. low-fat (1%) plain Greek yogurt
– 1 cup shredded Gruyere (or Swiss) cheese
– 1 cup shredded sharp cheddar cheese
– Sea salt and ground black pepper (to taste; optional)
– Nonstick cooking spray
– Finely chopped fresh parsley (for garnish; optional)