Squash Macaroni and Cheese

Squash Macaroni and Cheese

DISCLAIMER: The mama who created this recipe has twins and was hoping to make meals to freeze. Feel free to consider adjusting the recipe accordingly, depending on how much you hope to make.


1 lb small pasta like ditalini or pastina

1 large squash (butternut works well, but you can use whatever is fresh)

1 1/2 (approximately) cups of mild cheddar shredded


Peel the squash and cut into cubes. Steam until very soft ( I swear by Ziploc steam bags for the microwave – they are awesome!). Boil the pasta a few minutes past the cook time so it is overdone. Drain (do not rinse). Put the pasta back in the pot (not over heat) and add the cheese. You can add a spoonful of greek yogurt or a splash of breastmilk, formula, or any other kind of milk (depending on how old your baby is) to make it creamier.

If desired, Puree to desired consistency in blender or food processor and add water to thin it out if necessary.

From LeAnn

Visit her blog here, and see the original post of this recipe here.


Veggie Spice Muffins

Veggie Spice Muffins


  • Cooking spray
  • ½ cup of shredded Carrot and Zucchini
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • ¼ cup plain whole milk greek yogurt
  • ¼ cup of unsweetened applesauce
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of ground ginger
  • 1 cup of the master muffin mix ( 1 ½ cups of flour, 2 cups of white whole wheat flour, ¾ cup wheat brain, 4 teaspoons baking powder, 1 teaspoon baking soda, and ¾ cup of brown sugar). This mix makes 5 cups of mix which is enough for 5 batches of muffins. Store the left overs in a plastic zippered bag in the freezer for one month.


  1. Preheat oven to 400 F (200 C) spray 24 mini muffin pan with cooking spray. Pat the carrot and zucchini dry with paper towels.
  2. In a bowl, beat together the egg, oil, yogurt, applesauce, vanilla, spices and carrot/zucchini mixture. Add the muffin mix and stire until just evenly moistened. The batter will be thick.
  3. Spoon the mix into the pans. Bake until the muffins are golden and toothpick inserted comes out clean. (about 13 minutes).

Submitted by Amanda M.