This stage of “baby” has been so much fun!! As a foodie, I’m loving this phase…introducing all kinds of new flavors and textures…hoping to turn Ryan in to a little foodie too!
So far, this girl loves veggies! Lucky for me…since I do too! I made this dish for her recently and it was quite a hit. It’s actually a take on the butternut squash queso fundido I made a few months back…but a baby version! The veggies are amped up and the spice taken out…
Total Time: 15 Mins
Prep Time: 5 Mins
Cook Time: 15 Mins
For butternut “cheese” sauce
10 oz bag of butternut squash, cubed
1/4 yellow onion
1/4 cup low sodium veggie broth OR water (add more or less for thickness preference)
1 tbsp lemon juice
1 tiny pinch of sea salt
2 cups cooked shells
1 cup steamed peas
1 tbsp of butter or olive oil
1/2 cup nutritional yeast or 1 cup shredded cheddar cheese
Cook pasta according to package. Steam butternut squash cubes and onion till soft and pulse in a food processor till very smooth. Add the lemon juice (and water to thin, if necessary). Transfer squash mixture to a skillet and warm keep warm on low heat. Add the TINY pinch of salt (can omit if you wish) and veggie broth (or water) if mixture feels too thick. Add the nutritional yeast or shredded cheddar, and mix. Gently fold the peas and macaroni in to the butternut squash sauce.