Butternut Squash and Sage Macaroni

Are you guys ready for another amazing 15 minute dinner recipe?!? I don’t think you’re ready….. Ok, here it is; butternut squash and sage mac n’ cheese. Mac n’ cheese is the epitome of comfort food and this home cooked version makes it that much more comforting. Butternut squash makes an awesome vegan ‘cheese’ sauce plus it’s high in antioxidants, fiber and potassium making this the healthiest mac n’ cheese out there!! The butternut squash sauce is so good, you’ll want to drink it like a smoothie…hey, feel free, I won’t judge ya!!!!

Prep time: 5 min          Cook time: 15 min       Serves: 4



  • 1 small butternut squash
  • 7 oz pasta
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves minced garlic
  • 1 3/4 cup vegetable stock
  • 2 tsp dried sage
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • Bring large saucepan of water to a boil. Carefully add the squash and cook over medium heat for 11 minutes until very soft. Drain and set aside
  • Place the pasta into boiling water and cook for 10 minutes until al dente. Drain and keep warm
  • Heat the oil in a frying pan and add diced onion and garlic. Sprinkle in the dried sage and cook over medium heat for 3 minutes until softened.
  • Spoon the contents of frying pan into food processor along with the butternut squash. Pour in vegetable stock and blend on high until completely smooth
  • Pour sauce over pasta and stir to mix completely. Season with salt and pepper

Green Goodess Mac N’ Cheese

When my daughter Sofia was starting to make the transition from purees and mush to solid food I was sending out the S.OS’s!!! I was SO lost. I had never cooked for myself let alone a small growing baby! So whats the first thing you start with..mac n’ cheese! You can’t go wrong with mac n’ cheese. You might not know it by my love of all things cheese but I am kind of a health-nut of sorts, at least when it comes to what my daughter is eating. So, mac n’ cheese was a great start but I still needed it to be better. Mac n’ cheese minus the cheese and chock full of spinach and avocado…now we’re talkin’!!! This recipe contains just a little bit of Greek yogurt and  half of an avocado to create an extra creamy sauce filled with spinach to make it the perfect nourishment food for those growing little babes! Oh, and you are DEFINITELY going to want to have the wipes on hand for this one!

Prep time: 8 min     Cook time: 12 min    Serves:2-4


*you can use any kind of pasta. I also like to use DAIYA dairy-free mozzarella style shreds as a topping, it tastes great too!!*


  • 12 oz cooked whole wheat/gluten free pasta
  • 4 cups fresh spinach
  • 1/2 avocado cubed
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp non-fat plain Greek yogurt
  • 1 tbsp vegetable stock
  • 1 tbsp daiya dairy free mozzarella shreds


  • Add spinach to food processor and pulse until finely chopped. Add in avocado, olive oil, seasonings, Greek yogurt, and vegetable stock
  • Cook pasta according to directions on box. Once cooked, drain pasta and let cool in colander and set aside
  • Add cooked pasta back to the pot and add in sauce. Mix until evenly coated and serve warm