Butternut Squash Mac and Cheese Baby Led Weaning

Ingredients:

• 1 medium butternut squash
• 200g / 2 cups macaroni or conchigliette pasta
• 200ml / 7oz whole milk
• 100g / 1 cup grated cheddar cheese
• 1 tbsp butter
• salt and pepper to taste

Method:

1. Preheat the oven to 200c / 390f.
2. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
3. Meanwhile cook the pasta according to the package instructions.
4. Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
5. Drain the pasta and mix it with the butternut squash sauce.
6. Serve immediately.

recipe and image: myfussyeater