Butternut Squash Mac & Cheese (Toddler-Approved!)

Written by Dietitian & Mom: Elis Halenko

Believe it or not, when I first introduced a standard mac and cheese sans butternut squash to Ella, she did not like it one bit! It took some time before she warmed up to the idea of a non-tomato based pasta sauce… Now, this butternut mac and cheese is one of Ella’s favorites!

This creamy, cozy, veggie-packed mac & cheese is for both little hands and big appetites – (me!)

This Butternut Squash Mac and Cheese is a go-to for busy weeknights, toddler lunches, and even freezer stash meal prep.

It’s made with real ingredients, no weird powders, and just enough cheesy goodness to win over even the pickiest eaters. And here’s the best part: switching up the noodle shapes keeps it exciting! One day it’s stars, the next it’s spirals or bow ties—because sometimes, what shape your pasta is really matters when you’re 3. Hey sometimes, pasta shapes even make my day.

Why You’ll Love This Recipe:

Hidden veggies = less food drama 🙃

As a general rule, I believe in a 2 way approach to introducing veggies to picky eaters.

1) Offer a variety of veggies in plain sight to help them appreciate their taste, textures etc in a progressive, supportive (not forceful) environment

2) Introducing hidden veggies by adding little bits in puree form in their meals to develop a taste for them when eaten in larger, seen amounts. Plus hidden veggies add extra nutrients on those days (or weeks) where they simply don’t want to eat seen veggies.

Naturally rich in vitamin A, calcium, and fiber
Creamy texture toddlers love
Freezer-friendly and great for meal prep
Easy to modify: use your child’s favorite pasta shape to keep it fun!

Ingredients (Serves 4 small portions)

1 1/2 cups butternut squash, peeled and cubed
2 cups small pasta, like macaroni, stars, shells, or spirals
1/2 cup milk (dairy or unsweetened oat/almond)
1 tbsp butter or olive oil
1/2 cup shredded cheddar cheese
2 tbsp cream cheese
1 tsp garlic powder or onion powder (optional)
Salt to taste (optional or omit for babies under 12 months)

Instructions:

1. Cook the Squash

Steam or boil the butternut squash for about 10–12 minutes, or until very soft. Drain and let cool slightly.

2. Cook the Pasta

While the squash is cooking, boil your chosen pasta shape according to package directions. Drain and set aside.

3. Make the Sauce

In a blender or with an immersion blender, combine the cooked squash, milk, butter, and cheese (plus optional cream cheese and garlic powder). Blend until smooth and creamy.

4. Combine & Serve

Pour the sauce over the warm pasta and mix well. Serve immediately or pack into lunch containers.

Toddler Tips

Let them choose the shape! Offering a few choices (e.g. “stars or spirals?”) helps toddlers feel empowered and more likely to eat what’s on their plate.
Add steamed peas, broccoli, or finely chopped spinach if they’re open to green things, or keep them as options on the side.
Serve with fruit or yogurt on the side for a balanced meal.

Dietitian Notes

This mac & cheese is:

Packed with vitamin A (great for eyes + immune health)
A gentle source of calcium and protein from cheese and milk
Creamy enough to be accepted by picky eaters
Easily adaptable: swap in pumpkin, carrots, or cauliflower

Storage & Reheat Tips

Store leftovers in the fridge for up to 3 days
Freeze in toddler-size portions for up to 1 month
Reheat with a splash of milk to restore creaminess

Make It Your Own!

If you make this Butternut Squash Mac, tag me @thefoodstylistrd—I love seeing your little ones’ favorite noodle shapes and how you serve it up!