Description
This Creamy Butternut Squash Mac and Cheese combines tender butternut squash with a cheesy sauce to create a comforting, delicious twist on classic mac and cheese. The sauce is blended for smooth creaminess and includes a touch of kale for added nutrition. Baked with a crispy breadcrumb topping, this dish is perfect as a hearty main or side.
Ingredients
Main Ingredients
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk*
- 3 cloves garlic, minced
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 1/3 cup (80g) plain Greek yogurt*
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
- 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar preferred)*
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- Simmer squash mixture: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes until the squash is very tender, easily pierced with a fork. Set aside.
- Preheat oven: Preheat your oven to 375°F (191°C) while you prepare the pasta.
- Cook pasta and kale: Boil water according to pasta package instructions. Cook the pasta shells until just al dente (still slightly firm). If using kale, add it to the boiling pasta during the last 1-2 minutes of cooking. Drain pasta and kale and set aside.
- Blend sauce: Pour the warm squash mixture (including all the liquid) into a blender or food processor. Add plain Greek yogurt, salt, freshly ground black pepper, and a small pinch of ground nutmeg. Blend until smooth. Pour the blended sauce into a very large bowl and stir in the shredded cheese until incorporated; some cheese may remain slightly unmelted. Taste and adjust seasoning if needed.
- Combine pasta and sauce: Add the drained pasta and kale to the cheese sauce and stir well to combine. Though the sauce may seem liquidy, the pasta will absorb it as it bakes.
- Transfer to baking dish and top: Pour the mixture into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or any similar 3 to 4 quart baking dish. Sprinkle with breadcrumbs and additional cheese if desired.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5 minutes until the dish is bubbly at the edges and the topping is golden.
- Serve and garnish: Remove from oven and serve hot. Optionally garnish with fresh thyme leaves and extra freshly ground black pepper. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Use low sodium broth and adjust salt to taste for a healthier version.
- Whole milk or any milk can be used based on preference.
- Greek yogurt adds creaminess and a slight tang; substitute with sour cream if preferred.
- Kale is optional but adds nutrition and color; other leafy greens can be substituted.
- If you prefer a crunchier topping, broil the dish for 1-2 minutes after baking.
- For a dairy-free option, substitute cheese and yogurt with vegan alternatives.
- Leftovers can be reheated in the oven or microwave, adding a splash of milk if sauce thickens too much.
