Butternut Squash Mac & Cheese

Name: Butternut Squash Mac & Cheese
Total time: 50 min
Ingredients: 4 cups Butternut squash, peeled cubed; 1 Chicken broth; 1 Milk; 3 cloves Garlic, minced; 1 lb Pasta shell; 1–2 cups Kale, roughly chopped; ⅓ cups Greek yoghurt; 1 tsp Salt; ½ tsp Black pepper, ground; Nutmeg, ground; 2 cups Cheese, shredded; ⅓ cups Breadcrumb

By Sally's Baking Recipes · 50 min

Ingredients

Butternut squash · peeled cubed4 cups
Chicken broth1
Milk1
Garlic · minced3 cloves
Pasta shell1 lb
Kale · roughly chopped1–2 cups
Greek yoghurt⅓ cups
Salt1 tsp
Black pepper · ground½ tsp
Nutmeg · ground
Cheese · shredded2 cups
Breadcrumb⅓ cups

Instructions

Put the squash, broth, milk and garlic in a medium saucepan over medium-high heat. Bring to a boil, then lower to medium-low and simmer for 20 minutes, until the squash is very tender when pierced with a fork. Set aside.
Preheat the oven to 375°F (191°C).
Cook the pasta in boiling salted water until just al dente. If using kale, add it and boil 1 to 2 minutes more. (Without kale, cook the pasta 1 to 2 minutes past al dente.) Drain pasta and kale.
Blend the warm squash with its liquid, the yogurt, salt, pepper and nutmeg until smooth. Transfer to a very large bowl and stir in the cheese; it's fine if it doesn't fully melt. Adjust salt, pepper or nutmeg to taste.
Stir the pasta and kale into the sauce until coated. Pour into an ungreased 9×13-inch pan, 12-inch oven-safe skillet or 3 to 4 quart baking dish, and top with breadcrumbs and extra cheese if you like.
Cover with foil and bake for 20 minutes. Uncover and bake another 5 minutes, until bubbling at the edges.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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Garlic Cheese Milk Yoghurt Pasta Breadcrumb Greek yoghurt Kale

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