Butternut Squash Mac & Trees

Fall is here! Crisp air, earlier sunsets, pumpkin patches, apple picking, and golden leaves. If you’re looking for a hearty, healthy recipe that embodies this fall essence, this is a must try. Plus, it’s a great way to load up your kiddo’s plate with veggies!


  • 1 butternut squash, deseeded
  • 1 1/3 cups low-fat milk
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp ground black pepper
  • 6 oz pasta shells
  • 4 cups broccoli, cut into florets
  • 1/4 cup shredded cheese
  • 1/4 cup almonds


  1. Preheat oven to 400F. Place butternut squash on a baking sheet and bake for 30 minutes or until fork tender.
  2. Meanwhile, bring a pot of water to a boil. Add pasta and cook for 7 minutes. In the last 2 minutes, add broccoli. Drain and rinse under cold water.
  3. Once the butternut squash is tender, let it cool for a few minutes, then use a spoon to scoop out the flesh. Add to a blender along with milk, mustard, vinegar, and pepper. Blend until smooth, adding water if needed to help blend.
  4. Combine pasta and broccoli with the sauce, then transfer to a baking dish.
  5. Sprinkle with almonds and cheese. Bake 10-15 minutes until golden brown.

Serves 4

Meal Planning Made Easy!

Get your personalized meal plan to enhance your lifestyle. By collaborating and meal planning with your dietitian, you will achieve optimal results!

Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust meal planning program to assist you on your journey to simpler, better health. Meet virtually with your own dietitian to receive nutrition guidance and a personalized meal plan.