Butternut Squash Mac & Cheese
This veggie alternative is also made with dairy-free ingredients and ChildLife Essentials Cod Liver Oil to help support healthy brain function while your kiddos are in school. Pasta la vista baby!
Ingredients
- 1-2 servings ChildLife Essentials Cod Liver Oil
- 16 ounces macaroni pasta
- 1 medium butternut squash
- 1 cup unsweetened almond milk
- 1 ½ cups dairy-free cheddar cheese
- 1 Tbsp dairy-free butter
- salt and pepper to taste
Instructions
- Fill a medium pot 3/4 of the way with water and bring the water to a boil.
- Chop the ends off the butternut squash, peel with a vegetable peeler, and scrape the seeds out with a spoon. Chop squash into small pieces and transfer into the pot of boiling water.
- Boil the squash, uncovered, until tender, about 10-15 minutes. Drain squash into a colander.
- Meanwhile, cook the pasta according to packaging instructions.
- Place the cooked butternut squash and all other ingredients into a blender. Blend until a smooth sauce forms.
- Transfer sauce back to the pan and heat on medium until warm. Add noodles, stir, and serve immediately.