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Creamy Butternut Squash Mac and Cheese

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  • Author: KimEasy

Description

Creamy Butternut Squash Mac and Cheese is a delightful twist on the classic comfort dish, combining the natural sweetness of butternut squash with rich, cheesy goodness. This recipe offers a nutritious and flavorful meal that’s perfect for any occasion.

Ingredients

Units Scale
  • Pasta:
    • 1 pound (454g) small/medium pasta shells or elbow macaroni
  • Butternut Squash Sauce:
    • 4 cups (about 560g) peeled and cubed butternut squash (approximately 1 large or 2 small squash)
    • 1 1/4 cups (300ml) vegetable or chicken broth
    • 1 1/4 cups (300ml) milk
    • 3 cloves garlic, minced
    • 1/3 cup (80g) plain Greek yogurt
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • Pinch of ground nutmeg
  • Cheese:
    • 2 cups (225g) shredded sharp white cheddar or Gruyère cheese
  • Optional Add-ins:
    • 1-2 cups (70-140g) roughly chopped kale, stems removed
  • Topping:
    • 1/3 cup (30g) breadcrumbs
    • Fresh thyme leaves or additional freshly ground black pepper for garnish

Instructions

  1. Prepare the Butternut Squash:
    • In a medium saucepan over medium-high heat, combine the cubed butternut squash, broth, milk, and minced garlic.
    • Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until the squash is very tender.
    • Check tenderness by piercing the squash with a fork; it should be soft.
  2. Cook the Pasta:
    • While the squash is simmering, preheat the oven to 375°F (191°C).
    • In a large pot, bring salted water to a boil and cook the pasta until al dente, following package instructions.
    • If adding kale, stir it into the boiling pasta during the last 1–2 minutes of cooking.
    • Drain the pasta and kale, and set aside.
  3. Prepare the Sauce:
    • Transfer the cooked butternut squash mixture (including the liquid) to a blender or food processor.
    • Add the Greek yogurt, salt, pepper, and a pinch of nutmeg.
    • Blend until smooth and creamy.
  4. Combine Pasta and Sauce:
    • In a large bowl, mix the hot butternut squash sauce with the shredded cheese until the cheese melts and the sauce is well combined.
    • Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired.
    • Add the drained pasta (and kale, if using) to the sauce, stirring until the pasta is thoroughly coated.
  5. Bake:
    • Pour the mac and cheese into an ungreased 9×13-inch baking dish or a similarly sized oven-safe skillet.
    • Sprinkle breadcrumbs evenly over the top.
    • 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 and the top is lightly browned.
  6. Serve:
    • Remove from the oven and let it sit for a few minutes before serving.
    • Garnish with fresh thyme leaves or a sprinkle of freshly ground black pepper if desired.

Notes

  • For a richer flavor, consider using a combination of sharp white cheddar and Gruyère cheeses.
  • The addition of kale provides extra nutrients and a pleasant texture contrast.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to maintain creaminess.

Find it online: https://newsvks.com/creamy-butternut-squash-mac-and-cheese/