Butternut Squash Mac and Cheese Toddler Finger Food

Ingredients:

• 1 medium Butternut Squash
• 1 - 12 ounce Pasta of choice
• 1 cup Chicken or Vegetable Broth
• 1 tbsp Olive Oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp Curry
• 1 tsp fresh Thyme [can also use sage or rosemary]
• 1/2 cup grated Parmesan Cheese
• salt and pepper to taste

Method:

1. Pre-heat oven to 400 degree F. Line baking sheet with parchment paper or silicon mat. 
2. Cut butternut squash in half, seed and place on baking sheet, skin side down. Bake for 40 minutes or until fork can prick the skin easily. 
3. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to the package directions. 
4. In large skillet, heat oil over medium heat. Add onion and cook for 3-5 minutes. Add garlic and cook for an additional 2 minutes. 
5. Scrape butternut squash from skin and place in blender or food processor. Add onion, garlic, thyme, curry and vegetable broth and puree until smooth. 
6. Return pureed butternut squash to skillet over medium heat. Add pasta, salt and pepper and stir until well combined.
7. Sprinkle with parmesan cheese. if desired and serve immediately. 

recipe and image: babyfoode