Butternut squash mac and cheese is a wonderful way to add a touch of sweetness and a boost of nutrition to a classic comfort food. The butternut squash can be blended into a creamy sauce, making it a great way to sneak in some veggies. Here’s a recipe for a delicious, healthier butternut squash mac and cheese.
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Servings: 6 (click to scale)
Ingredients
- ½ tsp salt
- ¼ cup Greek yogurt plain, fat free
- 1 cup Low Sodium Vegetable Stock
- 1 1/2 ea fresh garlic minced
- 1 cup whole milk
- 10 oz butternut squash
- 2 cups kale
- 8 oz elbow macaroni pasta
- 1 tsp fresh thyme
- 4 oz gruyere cheese
- 1/8 tsp ground nutmeg
- ¼ tsp ground white pepper
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Instructions
- Preheat oven to 375F.
- Bring a large pot of water to a boil, ensuring there is enough water to submerge the pasta completely.
- Add the pasta to the boiling water and cook until al dente.
- Wash butternut squash and dice. Wash kale and chop.
- Once the pasta is nearly done, add the kale to the pot and boil for an additional 1-2 minutes, or until the kale is wilted.
- Drain the pasta and kale together, then set aside.
- In a saucepan, combine the squash, broth, milk, and garlic.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let the mixture simmer for 20 minutes, or until the butternut squash is very tender.
- Pour the warm butternut squash mixture, including all the liquid, into a blender.
- Add the yogurt, salt, pepper, and nutmeg. Secure the lid tightly and blend the mixture on high speed until smooth.
- Pour into a large bowl and gradually stir in the cheese until combined. Note that it’s fine if the cheese does not completely melt.
- Add the pasta and kale to the sauce, stirring until well combined. The mixture will appear liquid-heavy initially, but the pasta will absorb it.
- Pour the mixture into the serving dish(es). Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the edges are bubbly.
- Remove from the oven and garnish with fresh thyme.
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 38g | Protein: 14g | Fat: 8.5g | Saturated Fat: 4.5g | Sodium: 430mg | Fiber: 3g | Sugar: 7g
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