October is here and it is a crazy busy this month. I have three baby showers, two birthday parties, Theo’s second birthday, and Halloween this month. I’m trying not to procrastinate but I’m terrible with Halloween costumes. I still haven’t picked one for Theo. I wanted to do a family theme but I think I’m going to hold off on that until next year. This year I am going to keep it simple with a cutesy toddler costume, now I just need to pick one!
October finally brought some nice weather to us here in Phoenix. I think we have had three rainy days so far and the weather has been in the 70’s and 80’s. Fingers crossed the cooler temps are here to stay because I vividly remember the day Theo was born, October 28th 2016, the high was 100. My midwives suggested I take a walk outside to speed up labor and I’m pretty sure I lasted all of 5 minutes out there.
Autumn squashes are all over the stores lately and I love it! Butternut, acorn, and delicata squash are some of my absolute favorite flavors to cook with so I’m happy to have them back in my kitchen. This butternut squash mac and cheese is a recipe that I made on repeat last fall. I’m happy to report that Theo loves it and Jordan is also a huge fan. I added some grilled chicken as well and this meal ended up being so high in protein! You guys know how happy I get when I can get my toddler to eat all the veggies, so I love that this sauce is veggie based.
Try it out and let me know what you think.
Butternut squash mac and cheese
This vegan dish feels warm and cozy, making it perfect for a chilly fall day. It's packed with veggies but has the richness of a cheesy dish, making it a great way to get some extra nutrients into your toddler's diet.
Ingredients
- 3 C butternut squash peeled and diced in 1 inch pieces
- ½ C diced white onion
- 1 cup milk I used plain unsweetened almond milk
- 1 T olive oil
- 1 tsp garlic minced
- 4 T nutritional yeast
- Salt and black pepper to taste
- ¼ tsp Chili powder
- ¼ tsp Thyme
- 1 box Banza pasta noodles or whatever pasta you prefer
Instructions
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Spread squash onto a baking sheet and roast at 400 degrees for 30 minutes or until soft.
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While the squash is cooking, boil water and cook your noodles according to the package instructions.
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Sautee the minced garlic in a deep skillet on medium heat for 3-5 minutes, until lightly browned.
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When the squash is nice and soft, remove from oven and add to the food processor. Add in the milk, olive oil, nutritional yeast, salt, pepper, and thyme. Pulse until smooth. You may need to add more milk to achieve the desired texture.
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Add pureed squash mixture to your skillet with the garlic, turn the heat down low and let the mixture simmer for a few minutes. When the mixture is warmed, add it to your pasta noodles and enjoy.
