Picky-eater pasta — what actually worked

I've been battling the picky eater phase with my youngest, who can spot a speck of "green stuff" from a mile away. After numerous attempts, I finally stumbled upon a pasta dish that not only kept the green stuff hidden but also had my little one asking for seconds. It's a twist on the classic mac and cheese but with a veggie-packed punch.

Why this works

This recipe works because it incorporates vegetables in a way that blends seamlessly with the cheesy goodness that most kids love. The butternut squash provides a creamy texture, while the tiny spinach pieces are disguised in color and flavor. The flavors meld together so much that you might forget it's packed with veggies, and it's a great way to sneak in some nutrition without the fuss.

Ingredients

• 8 oz elbow macaroni or any small pasta
• 1 cup butternut squash, peeled and cubed
• 1 cup fresh spinach, chopped finely
• 2 cups milk
• 1 cup sharp cheddar cheese, grated
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• 1/4 teaspoon garlic powder

Instructions

1. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a medium saucepan, bring the cubed butternut squash and milk to a simmer over medium heat. Cook until the squash is tender, about 10-12 minutes.
3. Use an immersion blender to blend the squash and milk mixture until smooth. Alternatively, transfer to a regular blender and blend until smooth, then return to the pot.
4. Add the chopped spinach to the squash mixture and cook for another 2 minutes until wilted.
5. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, creating a roux.
6. Gradually whisk the roux into the squash-spinach mixture. Cook for 2-3 minutes until it thickens slightly.
7. Stir in the cheddar cheese until melted and smooth. Add the garlic powder, salt, and pepper to taste.
8. Mix the cooked pasta into the cheesy vegetable sauce, ensuring every piece is coated. Serve warm.

Notes

If you don't have butternut squash on hand, sweet potatoes can be a great substitute for a similarly creamy sauce. For added protein, mix in some shredded chicken or cooked sausage. Feel free to experiment with different cheeses like mozzarella or gouda for a unique twist.

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