TODDLER-FRIENDLY BUTTERNUT SQUASH CASSEROLE

Toddler-Friendly Butternut Squash Casserole image

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

Provided by William Mihalo

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 7

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

Steps:

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.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
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.
Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

Nutrition Facts : Calories 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, Sodium 145 mg, Sugar 5.2 g