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Butternut Squash Mac’n’Cheese

Butternut Squash Mac’n’Cheese

If you have a picky eater at home, chances are you’ve resorted to making mac ‘n’ cheese from a box more times than you can count because, let’s face it, you have to pick your battles. It can be exhausting trying to get your kids to eat healthy foods. Lucky for you, this recipe is perfect for picky eaters AND concerned parents; not to mention, this recipe makes a huge freezer-friendly batch. Freeze this in individual servings, so you can grab and thaw them one serving at a time. This recipe is also great as a Thanksgiving Dinner Side Dish. It’s a real crowd pleaser!

Here’s what you’ll need:

1 small butternut squash, or 4 cups chopped squash (if you can find fresh squash pre-chopped, this will save you some time and effort)
12 oz whole wheat or rice elbow macaroni (avoid any unfamiliar ingredients or bleached flours!)
3 cup milk of choice
3 cup shredded shard cheddar cheese
1 tsp black pepper
2 tsp salt
about 1/2 cup fresh parsley


1. Preheat oven to 350F
2. Slice squash in half and remove seeds
3. Bake squash, sliced-side-down in a 9 x 13 inch pan with about 1 inch of water for about 40 minutes.
4. Allow squash to cool before removing skin and mashing (if you have pre-chopped squash, follow directions on package for cooking before mashing)
5. Add all ingredients to a slow cooker and cook on low for about 4 hours, or until macaroni is desired tenderness

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