Even your Kraft-Dinner-loving kids will love this recipe! Give this dietitian- and kid-approved macaroni and cheese with roasted squash recipe a try!
Mac and cheese is one if my all time favourite comfort-foods, especially when it’s cold outside. But the health-nut in me is always on the look-out for healthier-yet-still-delicious versions of the classic, so when a friend mentioned that she had tried “butternut squash mac and cheese” I was inspired to create my own squash mac and cheese recipe.
Squash is not only in-season right now, but it’s also extremely nutritious and yummy. In fact, squash is loaded full of vitamins, minerals, and antioxidants as well as fibre which are all important for proper health. Squash has a naturally sweet taste and soft texture, which makes it appealing to kids and adults who aren’t particularly fond of most bitter-tasting vegetables.
My favourite variety is acorn squash, roasted in the oven with some olive oil and garlic, so we often seem to have leftovers in the fridge around this time of year. Although I don’t ever hide the fact that I’m adding vegetables into dishes like mac and cheese, soups or casseroles, no one in my family guessed that there was squash in this recipe until I told them. It was a hit and we’ve served it several times since. My husband–the one who loves kraft dinner more than anything–even raves about it.
Easy Roasted Acorn Squash Macaroni and Cheese
Ingredients
- 750 g bite-size pasta (we used macaroni noodles, but you could use corkscrew, penne or something similar), cooked al dente and drained
- 1 acorn squash, roasted (see note)
- 3 cups shredded cheese (I used a combination of sharp cheddar, parmesan and mozzarella)
- 1 cup milk
- 1 cup chicken broth
- 2 tbsp butter
- 1 tsp (or more) garlic powder
- 1 tsp dry mustard
- freshly ground pepper to taste
Instructions
- In a large stock pot over medium heat, combine the roasted squash, butter, chicken broth, milk, garlic powder, dry mustard, and pepper. Stir constantly while heating (for approx. 5-10 minutes).
- Remove from heat and blend all of the ingredients by either transferring to a blender or food processor and blending until smooth, or using an immersion hand-held blender and blending right in the pot until smooth. Once blended, add the sauce back into the pot, and slowly add the cheese, mixing constantly until all of the cheese is melted.
- Add cooked pasta and gently stir until coated with the sauce. Transfer macaroni and cheese into a large serving dish and allow to cool for a few minutes prior to serving.
Notes
Note: To roast the acorn squash, cut it in half, scoop out the middle (seeds etc.) and discard, drizzle olive oil on top and sprinkle with salt, pepper and garlic powder. Roast in oven at 400 degrees for 40-50 minutes, or until golden brown on top and flesh is soft and easy to scoop out.
For more easy kid-friendly recipes (along with lots of tips and tricks on feeding kids and picky eaters), visit my Facebook page!
Originally posted on YMC
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
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* ½ ripe banana mashed
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Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
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![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
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Comments
Amanda says
Have you ever froze portions to use in the future?
I did this in ziplock bags but now I’m not sure how to go about reheating it.
Any suggestions?
Thank you!
Sarah Remmer says
What a great hack, Amanda! To reheat, dump the pasta into a microwave-safe bowl to reheat for 3-4 minutes. From thawed: reheat for 1-2 minutes. Stovetop: if completely frozen, heat over medium-low in a covered small pan for about 15 minutes. Hope that helps!
Amanda says
Thank you. That does help, yes.
Happy Easter!
Sarah Remmer says
Awesome! Happy Easter!
Kristin says
Have you tried making this the night before and heating it in the oven at suppertime?
Sarah Remmer says
Yep! Super easy. It also freezes nicely.