Butternut Squash Mac 'n Cheese Cupcakes

By: Chanie Apfelbaum

 

Having trouble getting your kids to eat their veggies? Try this creative and tasty recipe for a way to transform butternut from a no-go to an absolute must have. 

 

Ingredients

1/2 lb. elbows (macaroni with ridges)
3/4 cup butternut squash puree (see note)
1/3 cup milk
1 8oz. bag shredded mixed cheddar cheese
salt and pepper, to taste
flavored breadcrumbs

Method:

 

Preheat oven to 350 degrees. Bring a pot of salted water up to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Drain and add to a mixing bowl. Stir in butternut squash puree, milk and cheese. Season with salt and pepper. Spray cupcake liners or muffin tins with cooking spray and sprinkle in some flavored bread crumbs to coat (shake off excess over the sink or garbage). Fill cupcake liners with mixture and sprinkle some more breadcrumbs over the top. Spray the top with cooking spray and bake until golden, about 20 minutes.

NOTE: For butternut squash puree, roast a whole butternut squash at 425 degrees until fork-tender. Scoop out flesh and puree in food processor. (If your puree is very thick, you can add some milk to thin it out.) Alternatively, you can use Birds Eye frozen cooked winter squash (thaw in microwave or in a pot over low heat) or butternut squash baby food.