Toddler-Friendly Butternut Squash Casserole recipe

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Ingredients

1 medium butternut squash - peeled, seeded, and cubed
1 (8 ounce) package elbow macaroni
1 (8 ounce) container low-fat sour cream
6 carrots, shredded
½ (8 ounce) package shredded Cheddar cheese
¼ (8 ounce) package shredded mozzarella cheese
1 teaspoon Italian seasoning

Nutrition Info

244.4 calories
carbohydrate: 36.2 g
cholesterol: 24.1 mg
fat: 7.9 g
fiber: 4.3 g
protein: 9.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 145 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot, reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.

  3. Place drained squash in the bowl of a food processor, puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.

  4. Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

Recipe Yield

1 9-inch casserole

Recipe Note

I made this recipe for a teething toddler who was getting tired of macaroni and cheese.

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