Butternut Squash Mac (Print Version)
# Ingredients:
01 -
1 pound of pasta shells.
02 -
4 cups of butternut squash, peeled and diced.
03 -
1 1/4 cups of milk.
04 -
1/3 cup of Greek yogurt.
05 -
3 minced garlic cloves.
06 -
2 cups shredded Gruyère or white cheddar.
07 -
1 1/4 cups of chicken or vegetable broth.
08 -
1 teaspoon of salt.
09 -
1/2 teaspoon of black pepper.
10 -
1-2 cups of chopped kale (optional).
11 -
A pinch of nutmeg.
12 -
Fresh thyme (optional topping).
13 -
1/3 cup breadcrumbs (optional topping).
14 -
Extra black pepper for garnish (optional topping).
# Instructions:
01 -
Add garlic, broth, milk, and squash into a pot. Let it cook for 20 minutes until soft. Blend with yogurt and spices.
02 -
Cook the pasta until slightly firm to the bite. Toss in kale for the last couple of minutes, if you'd like. Drain completely.
03 -
Mix the cheese into the squash sauce. Stir the pasta and kale into the mixture. Put it in a baking tray and sprinkle breadcrumbs if you'd like.
04 -
Cover the dish with foil and bake for 20 minutes. Take off the foil and let it bake uncovered for 5 more minutes. Cool a bit before eating.
# Notes:
01 -
Freezes nicely.
02 -
Make ahead of time if needed.
03 -
Kale's optional here.
04 -
Try using freshly grated cheese.
05 -
Perfect for cozy autumn nights.
06 -
A lighter twist on a classic.