How to Make the Perfect Butternut Squash Mac and Cheese
American · Medium · 30 min · 4 servings
This creamy no-salt mac and cheese uses butternut squash to create a naturally sweet and velvety sauce packed with vitamin A and beta-carotene. Soft pasta shapes make it perfect for baby pincer grip practice and safe self-feeding at mealtimes.
Why this recipe works
This Butternut Squash Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 195 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup small pasta shapes like macaroni or penne cooked very soft
- 1 cup butternut squash cubed and steamed
- 0.5 cup shredded mild cheddar cheese
- 0.25 cup whole milk
- 1 tablespoon unsalted butter
- 0.25 teaspoon garlic powder
Step by step instructions
Step 1: Cook the Pasta
Cook the small pasta shapes in unsalted boiling water until very soft, well beyond the package instructions. Baby led weaning pasta should be soft enough to smash between two fingers with minimal pressure.
Step 2: Blend the Sauce
Combine the steamed butternut squash, whole milk, butter, and garlic powder in a blender and process until completely smooth and creamy with no lumps remaining.
Step 3: Create the Cheese Sauce
Pour the blended squash mixture into a small saucepan over low heat. Add the shredded cheddar cheese and stir continuously until fully melted and a smooth uniform sauce forms.
Step 4: Combine and Serve
Drain the cooked pasta and stir it into the butternut squash cheese sauce until every piece is coated. Allow to cool until just warm before serving in a suction bowl for baby to self-feed with hands or a spoon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- butternut squash → cooked and pureed sweet potato or pumpkin
- cheddar cheese → dairy-free cheese sauce made with nutritional yeast for vegan babies
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking pasta to a regular al dente texture which is too firm and poses a choking risk for babies
- Making the sauce too thick which makes pasta clump together and harder for baby to pick up individually
Nutrition facts
Per serving: 195 calories, 8g protein, 28g carbs, 6g fat, 2g fiber.
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