Lara Katz: Dreaming Up Delicious


Butternut Squash Macaroni And Cheese Recipe

Have Your Family Eating Their Vegetables Unknowingly

by: Lara Katz

I can’t say I am a huge supporter of hiding vegetables in dishes so kids eat them. I believe that it is important to learn to eat vegetables and not just eat them unknowingly. But, I am a mom to two children and know the difficulties of trying to get your kids to eat different types of fruit and vegetables. So, when you have a recipe that hides butternut squash in a delicious macaroni and cheese I say go with it.

Buying precut butternut squash or sweet potato will save you a lot of time!


3 cups whole wheat rotini
nonstick cooking spray
1 tablespoon olive oil
1 ½ tablespoons flour
1 cup 2% milk
¾ cup butternut squash or sweet potato puree, see recipe below
1 ½ cups shredded cheddar cheese
½ cup cream cheese
½ teaspoon salt

  Bring a large pot of salted water to a boil, add the pasta and cook 7 minutes. Drain in a colander.

  While the pasta is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

  Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the squash/sweet potato puree, cheddar, cream cheese and salt and stir until the cheese is melted and the sauce is smooth. Stir in the pasta and serve warm.

Muffin Variation: Put mixture into sprayed muffin tins, top with more cheddar cheese and bake for 10 minutes.  

Serves 6


Butternut Squash or Sweet Potato Puree


1 medium sized sweet potato or 3 cups of uncooked sweet potato or butternut squash, peeled and cut into medium size pieces
1 tablespoon olive oil

  Preheat oven to 375.

  Toss pieces of squash or sweet potato with olive oil.

  Spread onto a parchment paper lined baking sheet.

  Bake for 40-50 minutes, or until pieces of squash/sweet potato can easily be mashed with a fork and have not yet formed black blisters.

  Once cooked, let the squash/sweet potato cool for 15 minutes.

  Mash squash/sweet potato with a fork, or place in a food processor until it has a creamy consistency and very few to no lumps.

Adapted from Jessica Seinfeld’s Macaroni and Cheese

Looking for more family favourite recipes?  Try my High Fibre Zucchini Chocolate Chip Muffin Recipe!