Butternut Squash Mac & Trees

Fall is here! Crisp air, earlier sunsets, pumpkin patches, apple picking, and golden leaves. If you’re looking for a hearty, healthy recipe that embodies this fall essence, this is a must try. Plus, it’s a great way to load up your kiddo’s plate with veggies!


  • 1 butternut squash, deseeded
  • 1 1/3 cups low-fat milk
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp ground black pepper
  • 6 oz pasta shells
  • 4 cups broccoli, cut into florets
  • 1/4 cup shredded cheese
  • 1/4 cup almonds


  1. Preheat oven to 400F. Place butternut squash on a baking sheet and bake for 30 minutes or until fork tender.
  2. Meanwhile, bring a pot of water to a boil. Add pasta and cook for 7 minutes. In the last 2 minutes, add broccoli. Drain and rinse under cold water.
  3. Once the butternut squash is tender, let it cool for a few minutes, then use a spoon to scoop out the flesh. Add to a blender along with milk, mustard, vinegar, and pepper. Blend until smooth, adding water if needed to help blend.
  4. Combine pasta and broccoli with the sauce, then transfer to a baking dish.
  5. Sprinkle with almonds and cheese. Bake 10-15 minutes until golden brown.

Serves 4


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