My Mac ‘n Cheese is one of my daughters favorite dishes and lucky for me she has no idea there’s squash in it. The yellow squash blends in beautifully with the cheese because of its color and mild flavor. I try to put as many vegetables in recipes as I can without my kids realizing, so I put 2 cups of cooked squash. You can use as much or as little squash as you want.
- 2 Cups of Dry Pasta (I usually use small shells or elbow pasta)
- 1-2 Cups of Roasted Squash (Butternut or Acorn Squash work well)
- 2 Tablespoons of Butter
- 2 Tablespoons of Flour
- 1 Cup of Milk or Almond Milk
- 1 Cup or 8 oz of Cheese
- Salt and pepper to taste
First preheat the oven to 350 degrees and poke a few holes in the squash with a knife. Place the squash on a baking sheet and cook until soft (a knife should softly go through easily), it takes about 45 mins to 1 hour.
Cook the pasta as per box directions in a pot of boiling water with salt. Be sure to stir the pasta every once in awhile so it doesn’t stick together.
In another saucepan, add 2 tablespoons of butter over low to medium heat until completely melted. Then slowly add 2 tablespoons of flour and whisk immediately. Keep whisking the flour and butter over low heat for approximately 2 minutes.
When the butter and flour mixture is smooth, slowly whisk in 1 cup of milk. Continue whisking until the mixture is completely combined, smooth and there are no clumps. Then add the squash. Cook and stir for about another minute or two and then add 1 cup of cheese (you can use more than one type of cheese or more cheese than 1 cup if you prefer). By the time the cheese is completely melted, the pasta should be ready. Strain the pasta and add it to the cheese sauce.
I’ll start my first blog with a recipe. What I like to call “sneaky veggie Belgian waffles”. This is the easiest way to get my kids to eat their vegetables. They are clueless about vegetables in their breakfast treat.
Tip: double the recipe and freeze. When you need a quick breakfast you can pop it in the toaster.
At the end of the recipe, I added a vegan alternative which I had to make one morning because I ran out of milk and eggs. They were delicious and the kids couldn’t tell the difference.
YAM, CARROT & ZUCCHINI BELGIAN WAFFLES(makes approximately 5-6 waffles)
- 2 whole yams
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 teaspoon Nutmeg (optional)
- 1 teaspoon Ginger (optional)
- 1/4 cup sugar or maple syrup or agave (any sweetener of your liking)
- 2 eggs (or 2 Flax eggs – recipe at the bottom)
- 2 cups milk (or almond milk)
- 1/4 cup oil
- 1 teaspoon vanilla (optional)
First preheat the oven to 350 degrees and poke a few holes in the yams with a knife or fork. Place the yams on a baking sheet and cook until soft (a knife should softly go through the yam), it takes about an hour. While waiting for the yams to cook, shred the zucchini and carrots (approximately 2-3 zucchini and 5 carrots depending on the size of the vegetables). When yams are fully cooked and cooled, mash and mix with shredded zucchini and carrots.
Set aside the vegetables and start mixing dry ingredients together.
- dry ingredients – (2 cups flour, 4 teaspoons baking power, 1/2 teaspoon salt, cinnamon, nutmeg & ginger)
In a separate bowl mix together the wet ingredients.
- Wet ingredients – (2 cups milk, 2 eggs, 1/4 cup sugar, maple syrup or agave)
Add mixed vegetables to the batter. Place one cup of batter into the waffle maker and cook until ready.
- Replace the 2 cups of milk with 2 cups of almond milk.
- Replace the 2 eggs with 2 “flax eggs” (which is 2 Tablespoons of flax and 5 Tablespoons of water).