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Butternut Squash Mac and Cheese with Kale
Ingredients:
- 4 cups peeled and cubed butternut squash (about 1 large squash)
- 1 and 1/4 cups (300ml) chicken broth (I use low sodium)
- 1 and 1/4 cups (300ml) milk1
- 2 teaspoons minced garlic
- 1 pound uncooked whole wheat penne pasta (or any shape/variety)
- optional: 1 - 2 cups (70-140g) kale, roughly chopped with stems discarded
- 1/4 cup (60g) plain Greek yogurt2
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 and 1/2 heaping cups (150g) shredded cheese (I like gruyère or white cheddar)3
- optional: 1/3 cup (30g) whole wheat breadcrumbs
- optional: chopped fresh parsley for garnish
- 4 cups peeled and cubed butternut squash (about 1 large squash)
- 1 and 1/4 cups (300ml) chicken broth (I use low sodium)
- 1 and 1/4 cups (300ml) milk1
- 2 teaspoons minced garlic
- 1 pound uncooked whole wheat penne pasta (or any shape/variety)
- optional: 1 - 2 cups (70-140g) kale, roughly chopped with stems discarded
- 1/4 cup (60g) plain Greek yogurt2
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 and 1/2 heaping cups (150g) shredded cheese (I like gruyère or white cheddar)3
- optional: 1/3 cup (30g) whole wheat breadcrumbs
- optional: chopped fresh parsley for garnish
Directions:
- Combine the squash, chicken broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. You want the squash very tender, so pierce it with a fork to make sure it is quite soft. Set aside.
- Preheat oven to 375°F (191°C).
- Begin the pasta. I usually do this as the squash is simmering. Boil enough water for your pasta (check the package directions), then add a pinch of salt and the pasta. Cook the pasta just until al dente-- or when the pasta is still a little firm. Add the kale, and cook for another minute or two. Drain the pasta and kale. Set aside.
- Pour the warm butternut squash mixture (squash + liquid) into a blender. Add the yogurt, salt, and pepper. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It's ok if the cheese does not fully melt. Taste the sauce-- if you'd like more salt/pepper/garlic, add more.
- Add the pasta and kale to the bowl and stir until combined. Pour everything into a large casserole dish, a 9x13 baking pan, or a 12-inch oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
- Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top. Leftovers keep well in the refrigerator for 5-7 days.
- Make ahead tip: Great freezer recipe! Prepare the recipe through step 5, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 6. Or prepare the dish in full and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) for 20 minutes or until warmed through.
- Combine the squash, chicken broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. You want the squash very tender, so pierce it with a fork to make sure it is quite soft. Set aside.
- Preheat oven to 375°F (191°C).
- Begin the pasta. I usually do this as the squash is simmering. Boil enough water for your pasta (check the package directions), then add a pinch of salt and the pasta. Cook the pasta just until al dente-- or when the pasta is still a little firm. Add the kale, and cook for another minute or two. Drain the pasta and kale. Set aside.
- Pour the warm butternut squash mixture (squash + liquid) into a blender. Add the yogurt, salt, and pepper. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It's ok if the cheese does not fully melt. Taste the sauce-- if you'd like more salt/pepper/garlic, add more.
- Add the pasta and kale to the bowl and stir until combined. Pour everything into a large casserole dish, a 9x13 baking pan, or a 12-inch oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
- Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top. Leftovers keep well in the refrigerator for 5-7 days.
- Make ahead tip: Great freezer recipe! Prepare the recipe through step 5, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 6. Or prepare the dish in full and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) for 20 minutes or until warmed through.