Butternut Squash Mac & Cheese
March has been teasing us with a lot of late winter snow flurries and it feels like spring is a million miles away. So instead of whipping up a creative version of asparagus (that your kids will actually eat) I’m sharing this recipe for cozy butternuts squash macaroni and cheese. Besides, who doesn’t love a big bowl of mac and cheese any time of the year?
I recently looked at the ingredients list on the back of a box of traditional mac and cheese and my blood began to boil. Why are these ingredients allowed in food? Why are the marketed to our most vulnerable populations? Children deserve the most nutrient dense foods on the planet. Their little bodies are more susceptible to the downstream effects of these harmful ingredients. There are big policy changes that need to happen in the food industry, but that is a topic for another day. Today, we’re talking about one of my favorite comfort meals. And this version is not only comforting on a cold winter day, it’s a great meal to turn to when spring is teasing you with snow flurries and you still can’t leave your house without snow boots and mittens.
Anytime I serve a carb heavy meal (like this mac and cheese) I really aim to serve it with some protein as well. I talk a lot about the FFP’s (fat, fiber, protein) in my upcoming children’s book but I will briefly touch on it here. When we balance our meals with fat, fiber and protein it keeps our blood sugar in check. Children (and adults) can be really vulnerable to blood sugar imbalances which can not only affect their overall health, but can affect their mood, sleep, behavior and energy. With that in mind whenever I’m serving snacks or meals I try and strive for a good FFP balance. It’s not always perfect or doable but it really helps to keep it in mind for the majority of what we eat.
This macaroni and cheese has a wonderful balance of fat, fiber and protein. I added butternut squash to help create a smooth and extra creamy sauce that’s loaded with fiber and antioxidants along with bone broth for extra protein and amino acids. We tossed in some cooked sausage links for good measure along with peas for a little extra veggie love. I used the Jovial brand macaroni noodles that are made from cassava flour for a gluten free option. We are not a gluten free family but I am particular about what grains I serve and how they are prepared. Grains are incredibly difficult for young digestive systems to process so I like playing around with sprouted pasta noodles, grain free noodles, and sourdough noodles. There are a lot of brands out there getting creative which is fun to see! Feel free to use whatever noodles you wish for this recipe. It’s adaptable to any kind of pasta noodle.
Now that we know a bit about the ingredients in this macaroni and cheese let’s get cooking!
Butternut Squash Mac & Cheese
PREP TIME: 30 minutes COOK TIME: 45 MINUTES SERVES: 6
1 pound butternut squash, peeled and cubed (you need about 2 cups of cooked squash in the end)
1 1/4 cups bone broth (divided)
1/2 teaspoon onion poweder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounces elbow pasta (I like the Jovial brand made with cassava flour)
1 1/4 cup frozen peas
2 cups whole milk
1 cup shredded cheddar cheese
Leftover cooked sausages, chopped (or use any leftover meat for added protein)
Preparation
Preheat the oven to 375F and grease a 9 X 11 inch baking dish.
Bring a large pot of water to a boil and add the cubed squash. Cook until fork tender, about 5-7 minutes. Drain. Set the pot to the side as you’ll be using it again.
Add the squash to a blender with 1/2 cup of bone broth, the spices and salt. Blend until smooth.
Meanwhile, cook your pasta in a pot of boiling water. When the pasta has 3 minutes left to cook, add your frozen peas. Drain the pasta and peas and set aside.
Heat your milk and remaining bone broth in the same pot you cooked your squash in. Bring the mixture to a boil. Reduce the heat to medium and whisk constantly for 3-5 minutes. Remove from the heat and stir in the cheese and reserved squash mixture. Add in the reserved pasta and peas and stir in your sausage (or protein of choice).
Pour the mac and cheese into the prepared baking dish and bake in the oven for 25 minutes.
Serve warm.
