Food your kid will eat

Yum Yum Rainbow Pasta:

3 C uncooked pasta (I use half whole wheat rotini spirals and half veggie rotini spirals)
2 C veggies (examples: mixed veggie pack, broccoli, etc. Whatever you have on hand works)

Cheese Sauce:

2 tbspn butter
1/4 C flour1
1/4 C milk
pinch ground nutmeg
1 C grated cheddar cheese (packed)
1/2 C butternut squash puree

Topping:

2 tbspn fresh grated parmesan cheese
1 1/2 tbspn fresh bread crumbs

Butternut Squash Puree:

1. Cut butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the "shell/skin" puckers and halves feel soft then scoop squash "meat" out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. I freeze in 1/2 C jars and then put one in the fridge the day before I want to make this.
6. I heat it in the microwave for 20-30 seconds so it is ready to use.

Directions:

1. Preheat to 350 degrees if you want to bake
2. Boil pasta according to directions, drain, mix a tiny bit of oil in to keep from sticking, and set aside.
3. Steam veggies, when done be sure to dry out with paper towels to keep pasta from getting soggy.

Sauce:

1. Melt butter in medium saucepan, add flour to make a paste, stir over low heat for 1 minute.
2. Gradually wisk in milk, bringing slowly to a boil on medium heat, cook until thickened, stirring constantly with a wisk.
3. Remove from heat and add butternut squash, nutmeg, and cheese (stirring after each addition).

Final Directions:

1. Pour pasta back in the empty pot, mix in veggies and sauce. From here you can serve if your child is starving. But I think it is better baking.
2. Pour into greased casserole dish
3. Sprinkle with parmesan cheese and bread crumbs.
4. Bake 15 minutes at 350 degrees.
5. Leftovers can be stored in the fridge or the freezer.

Laura, Guest Blogger