Kids · Fall
Creamy Squash Mac
This is my weeknight answer when everyone is hungry at once. Roasted squash blends into a velvety sauce with just a splash of milk and a little butter, and it tastes rich without any cheese. Pipe rigate is the best shape here: the sauce slips right inside the curls, and little hands can pick them up easily.
Ingredients
- 1 Honeypatch or Koginut squash (about 2 pounds), for 2 cups roasted squash
- 8 ounces pipe rigate pasta (or orecchiette)
- 1/2 cup whole milk or unsweetened oat milk
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
Method
- Roast the squash: Heat the oven to 425°F. Halve the squash lengthwise (no need to peel, the skin is thin and tender), scoop out the seeds, and lay the halves cut side down on a parchment-lined sheet pan. Roast 30 to 40 minutes, until a fork slides in easily. Let cool, then scoop the flesh out of the skin. Measure 2 cups of the flesh (save any extra for pancake bites).
- Cook the pasta in a large pot of boiling water according to the package directions. Reserve 1/2 cup of the pasta water, then drain.
- While the pasta cooks, blend the 2 cups squash, milk, butter, and garlic powder until completely smooth.
- Pour the sauce into the empty pasta pot and warm over low heat, stirring, for 1 to 2 minutes.
- Add the drained pasta and stir until every piece is coated. Loosen with a splash of pasta water if it's too thick.
- Cool slightly before serving to little ones.
Notes
No salt is added, so it's ready for the baby as is. Mash or chop the pasta small for babies; grown-ups can add salt and pepper to their own bowls.
Storage
Refrigerate up to 3 days. Reheat with a splash of milk. The sauce alone freezes up to 2 months.
💪 About 9g protein per serving (estimate; serves 4)
💡 Contains wheat and milk. Use oat milk and olive oil instead of butter for dairy-free, or gluten-free pasta if needed. Nut-free.