Creamy Butternut Squash Mac & Cheese

Who doesn’t love the creamy goodness of the #1 comfort food- Mac & Cheese? This lightened up version will not only satisfy your cravings but offer baby and kids delicious butternut squash!

Serves 8
Prep time: 15 minutes Total time: 1 hour 25 minutes


3 cups butternut squash, peeled, seeded and chopped
1 cup low sodium chicken broth
1 ¾ cups milk
2 garlic cloves
2 tablespoons Greek yogurt
1 ¼ cup cheddar cheese, grated
1 cup pecorino Romano cheese, grated
¼ cup Parmesan cheese, grated and divided
1 pound uncooked pasta shells or corkscrews
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
Chili garlic sauce (optional)

  1. Preheat oven to 375F
  2. Combine squash, broth, milk and garlic in a medium saucepan; bring to a gentle boil on medium-high heat. Reduce heat and simmer until squash is tender, approximately 25 minutes. Remove from heat.
  3. Cook pasta according to package directions; drain and set aside.
  4. Place hot squash mixture in food processor or blender. Add Greek yogurt and puree until smooth. Remove lid, add cheddar, pecorino and 2 tablespoons of Parmesan and puree until cheese is melted and combined.
  5. Add squash mixture to pasta, stir until combined.
  6. Heat oil in a medium skillet. Add panko and cook until golden brown, approx 2 minutes. Remove from heat, stir in remaining Parmesan cheese.
  7. Spread pasta mixture evenly into a lightly greased 13x9-baking dish and sprinkle panko mixture evenly on top.
  8. Bake for 25 minutes or until bubbly. Remove from heat, allow to slightly cool.
  9. Season with fresh parsley, salt, pepper and dash of chili garlic sauce for a little heat. Serve.

For BABY - pulse the cooled mac and cheese in a mini blender a few times, until a desired consistency is reached.

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