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.
- 4cupsbutternut squash,(about 1 large squash) peeled and cubed
- 1¼cupsvegetable broth,or chicken broth
- 1lbwhole wheat penne pasta,or any shape/variety, uncooked
- 2cupskale,roughly chopped with stems discarded
- ¼cupGreek yogurt,plain
- ½tspblack pepper,freshly ground
- 1½cupscheese,heaping, shredded, like gruyère or white cheddar
- ⅓cupwhole wheat breadcrumbs
- parsley,chopped fresh
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.
Preheat oven to 375 degrees F.
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.
Add the kale to the pasta, and cook for 1 or 2 minutes more. Drain the pasta and kale. Set aside.
Pour the warm butternut squash mixture 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. Add salt/pepper/garlic, if desired.
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.
Bake for 25 to 30 minutes or until bubbly on the sides.
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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