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!
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.
Butternut Squash or Sweet Potato Puree
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!