

- 1 medium butternut squash
- 200g of macaroni or little pasta
- 200ml milk
- 150g grated cheddar cheese
- 1 tablespoon butter
Suitable from 1 year
- Preheat the oven to 200C. Cut your butternut squash in half, lengthwise. Scoop out all the seeds. Pop these onto a lined baking tray, flesh side down.
- Bake for about 30 – 40 minutes, or until the butternut squash is cooked all the way through.
- Cook your chosen pasta by bringing a pot of water to the boil. Add in your pasta and bring to a fast boil. Cook for around 10 – 12 minutes but make sure to check to ensure it doesn’t overcook.
- Whilst the pasta is cooking, scoop out all the butternut squash flesh and pop it into a blender. Add your cheese, milk and a little butter and blitz until it comes to a nice saucy consistency. Yum! If it’s too thick, you can add a little milk.
- Drain the pasta and mix your delicious sauce and pasta together.
- Serve!