Creamy Butternut Squash Mac and Cheese with Kale Recipe

Creamy Butternut Squash Mac and Cheese with Kale Recipe

How To Make Creamy Butternut Squash Mac and Cheese with Kale

This mac and cheese recipe serves a healthier version with the addition of butternut squash and kale for a deliciously rich and flavorful baked pasta.

Preparation: 45 minutes
Cooking: 30 minutes
Total: 1 hour 15 minutes



  • 4cupsbutternut squash,(about 1 large squash) peeled and cubed
  • cupsvegetable broth,or chicken broth
  • cupsmilk
  • 2tspgarlic,minced
  • 1lbwhole wheat penne pasta,or any shape/variety, uncooked
  • 2cupskale,roughly chopped with stems discarded
  • ¼cupGreek yogurt,plain
  • 1tspsalt
  • ½tspblack pepper,freshly ground
  • cupscheese,heaping, shredded, like gruyère or white cheddar

Optional Toppings:

  • cupwhole wheat breadcrumbs
  • parsley,chopped fresh


  1. Combine the squash, 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. Set aside.

  2. Preheat oven to 375 degrees F.

  3. Begin the pasta. Boil enough water (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.

  4. Add the kale to the pasta, and cook for 1 or 2 minutes more. Drain the pasta and kale. Set aside.

  5. Pour the warm butternut squash mixture into a blender. Add the yogurt, salt, and pepper. Secure the lid and blend until smooth.

  6. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste. Add salt/pepper/garlic, if desired.

  7. Add the pasta and kale to the bowl and stir until combined. Pour everything into a large casserole dish, a 9×13-inch baking pan, or a 12-inch oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired.

  8. Bake for 25 to 30 minutes or until bubbly on the sides.

  9. Serve with a sprinkle of parsley on top. Enjoy.


  • Calories: 1832.72kcal
  • Fat: 15.26g
  • Saturated Fat: 5.97g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.76g
  • Polyunsaturated Fat: 3.02g
  • Carbohydrates: 350.78g
  • Fiber: 16.17g
  • Sugar: 15.54g
  • Protein: 66.81g
  • Cholesterol: 24.20mg
  • Sodium: 441.56mg
  • Calcium: 317.67mg
  • Potassium: 1325.76mg
  • Iron: 6.96mg
  • Vitamin A: 406.46µg
  • Vitamin C: 23.88mg
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