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!
Ingredients:
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
Ingredients:
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!
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