Butternut Squash Mac and Cheese

image of pasta

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 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!

Ingredients:

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)

Directions:

  1. Preheat oven to 375° F.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add onion and cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
  5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
  6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
  7. Combine squash mixture, macaroni, onion, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
  8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
  9. Garnish with parsley if desired.

 

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