Butternut Squash Mac & Cheese

This Butternut Squash Mac & Cheese is an easy way to add more nutrition to a meal loved by most kids. It’s creamy, tasty, and easy for weeknight dinners.

If you roast or steam the squash in advance (or use canned), this recipe is ready in less than 10 minutes. There is no need to use a blender, and who doesn’t love an easy clean-up?

Butternut Mac & Cheese Ingredients

• Butternut Squash: Roasted or steamed. See this post on how to make pumpkin puree.
• Cream cheese: Some recipes use butter and flour to make a creamy sauce, I prefer to use cream cheese and skip that step!
• Cheddar cheese: I like using sharp cheddar, but a mild-tasting version will also work. If you would like it cheesier, you can also add some parmesan cheese to the mix.
• Olive oil: For added healthy fats.
• Short-cut pasta of your choice: I like using Elbows no. 81, but any compact pasta shape will work.
• Seasoning: Salt, garlic powder, and onion powder.

Tip: Preferably grate your own cheese for more creaminess!

When Can Babies Have Cheese?

The American Academy of Pediatrics and WebMD recommend that babies’ first foods be soft, single-ingredient purees. When your baby is ready to explore more textured foods around 9 months of age, you can slowly add full-fat and pasteurized cheese to the menu. Cheese should be grated or part of a recipe. Some good options are cottage cheese, ricotta, cream cheese, mozzarella, and cheddar. These are lower-sodium cheeses.

Check out my baby’s first 100 foods checklist!

Step by Step Instructions

• Roast/Steam about 1 cup squash – or use canned (we will use ½ cup mashed in this recipe for 2 servings).
• Bring some water to a boil and cook your favorite short-cut pasta.
• Add the mashed squash, cream cheese, and olive oil to a saucepan over medium heat.
• Stir until smooth.
• Add the cheddar cheese and mix until melted.
• Mix the sauce with the drained cooked pasta.

Storage Instructions

• Fridge: You can store the mac & cheese in the fridge for up to 3 days. When reheating, add a splash of milk or more cheese.
• Freezer: Freeze for up to 3 months. I like using baby food jars, as they are the ideal portion for a meal. Defrost overnight in the fridge or microwave. When microwaving from frozen, if using glass jars, I like to place them in a bowl with water.

Serving Suggestions and Substitutions

• Butternut squash puree: You can replace it with carrot puree for similar results both in color and consistency (make sure the carrots are soft).
• Cream cheese: If you don’t want cream cheese, you can make bechamel sauce instead. This will result in the same creaminess. Simply add the olive oil to a pan with 1 tbsp all-purpose flour and a splash of your milk of choice. When creamy, add the squash puree and continue with the recipe steps.
• Cheddar cheese: I don’t recommend any replacements, as this is what gives this dish the classic mac and cheese flavor. You can add more cheese if you desire—there is no limit!

Here are some ways I serve this meal to my toddler:

• Squash mac & cheese, hardboiled eggs
• Squash mac & cheese, air fryer broccoli
• Squash mac & cheese, grilled chicken

Frequently Asked Questions

I would love to hear your feedback on this recipe, please rate and leave your comment below!

🥣Recipe

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