Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4 toddler servings
Cookware / Tools:
- Medium pot
- Saucepan
- Whisk
- Mixing spoon
- Paperclip Silicone Bowls or Paperclip Color-Changing Silicone Bowls
Ingredients:
- 6oz elbow macaroni (or toddler-friendly pasta)
- 1 cup butternut squash purée
- ½ apple or applesauce, grated or finely diced
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- ½ cup shredded mild cheddar cheese
- 2 tbsp parmesan cheese
- ¼ cup pomegranate seeds
- Pinch cinnamon
Instructions:
- Cook pasta according to package directions; drain.
- In saucepan, melt butter, whisk in flour to form a roux.
- Slowly whisk in milk until smooth, simmer 2–3 minutes.
- Stir in butternut squash puree, apple, cheddar cheese, parmesan cheese, and cinnamon.
- Combine with pasta.
- Sprinkle pomegranate seeds on top and serve warm.
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