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These Butternut Squash Mac & Cheese Bites are so much fun!! I have used these for several different occasions; toddler snack or meal, quick lunch on the go for myself, adult appetizers for a party, just to name a few. They are freezer friendly as well which is why I love making a big batch of these to stick in my freezer.
These definitely fit into my “simply fancy” theme that I love so much They look so elegant and fancy, but yet are perfectly simple enough for my toddlers to eat too!
I have made my Butternut Squash in a casserole dish as well, so if you are looking for a more traditional meal that is an option too! The Best Butternut Squash Mac and Cheese.
I love the option of 1 recipe… 2 ways! Makes life even simpler. 🙂
If you haven’t tried roasting butternut squash by the way… you must do so immediately! Even if you aren’t utilizing it in mac and cheese (which I highly recommend ;)… it is also delicious just as a side dish!
Just to recap — some of the amazing reasons why we should be eating more Butternut Squash.
Health Benefits of Butternut Squash
- Packed with vitamin A, 457% of the recommended daily allowance in just 1 cup of cooked squash.
- Great source of potassium and magnesium.
- Very high in fiber.
- Naturally fat, cholesterol, and sodium free!
When I first made these I decreased the milk a tad from the original recipe because I was worried they wouldn’t congeal enough to stay together in muffin form. But, they ended up a little dry – so turns out you can actually use the exact same recipe and just bake in the muffin tins for a different presentation. Even better!
You must let them cool before removing from the tins is the only major hint…. because once the cheese sets up they hold their shape nicely!
I splurged and bought myself these fun Pioneer Woman muffin tins after Christmas. Sometimes it just takes a fun new cooking item to get you motivated to start eating healthier or cooking more!
My muffin tins were looking a little scary to say the least.
They also look so pretty just sitting on a shelf or out on display in your kitchen. I love having simply fancy cooking items like these muffin tins so I don’t feel like I need to hide all of my hideous cookware. 😉
Here’s the link in case you want to splurge and get yourself some too…The Pioneer Woman Flea Market 10.5 Ceramic Muffin Pan (1)
Ok – so I utilize the same Butternut Squash Mac and Cheese recipe that I’ve made in casserole dish before.
To Modify the Recipe for Muffin Pans:
To modify the recipe for muffin pan cooking simply make the recipe as is. Instead of baking in casserole dish, spray muffin pan with cooking spray, divide mixture evenly in muffin cups, top with bread crumb mixture, cook for ~20 minutes (i broiled mine for few minutes at end so the bread crumbs got a little crispy). Let the muffins fully cool before removing from tins. My recipe made 16 mac & cheese muffins! (176 calories per muffin for those who are tracking).
THE BEST Butternut Squash Mac and Cheese
Cheesy, creamy, deliciousness with a hint of fall flavors.
- 1/2 Medium Butternut Squash Roasted
- 1 Tbsp Olive oil
- 1/2 Pound Elbow macaroni Or noodles of your choice
- 2 1/2 Cups Milk I used 2%
- 3 Tbsp Flour
- 2 Tbsp Butter
- 1/8 Tsp Nutmeg
- 1 1/2 Cups Sharp cheddar cheese
- 1/2 Cup Parmesan cheese
- 1/2 Cup Bread crumbs
Preheat oven to 350 degrees F. Cut the Butternut squash in half lengthwise. Remove the seeds. Drizzle with olive oil and salt and pepper. Place cut side up on baking sheet and roast for 50 minutes. (Could do this ahead of time if needed)
When butternut squash has ~10 minutes left to cook you can cook the macaroni according to package, drain and set aside.
Scoop the butternut squash out of one of the halves with spoon into food processor (or blender) and purée until it is smooth consistency. Add 1/2 cup milk and purée some more to thin it out.
In large skillet over medium heat, melt the butter. Whisk in the flour. Add the nutmeg. Whisk constantly and cook for ~2 minutes. Add the rest of the milk and whisk until smooth. Turn heat up to high and bring to a boil and continue to whisk. (Good job for an older child ;). After sauce has thickened add in the butternut squash mixture. Stir in the cheeses, mixing well until melted and smooth texture. Add salt and pepper to taste. (Don’t forget to taste)
Spray 9×9 baking dish with cooking spray. Mix together the cheese/squash mixture with drained elbow noodles. Pour into 9×9 baking dish. Top with bread crumbs (mix in a little bit of garlic powder and tiny bit of olive oil first so the crumbs brown better)
Cook ~25 minutes until golden delicious. Top with chopped parsley (optional). Let rest for ~10 minutes prior to serving. Enjoy!!!