Creamy Butternut Mac (Print Version)
# Ingredients:
01 -
1 pound pasta shells.
02 -
4 cups butternut squash, peeled and diced.
03 -
1 1/4 cups milk.
04 -
1 1/4 cups chicken or vegetable broth.
05 -
3 minced garlic cloves.
06 -
1/3 cup Greek yogurt.
07 -
2 cups white cheddar or Gruyère, shredded.
08 -
1-2 cups chopped kale (optional).
09 -
1/2 teaspoon black pepper.
10 -
1 teaspoon salt.
11 -
Pinch of nutmeg.
12 -
1/3 cup breadcrumbs (optional topping).
13 -
Extra black pepper (optional topping).
14 -
Fresh thyme sprigs (optional topping).
# Instructions:
01 -
Boil the shells until they’re just tender. Toss in kale for the last 2 minutes, if using. Drain everything thoroughly.
02 -
Simmer squash, milk, garlic, and broth together for 20 minutes until soft. Blend with Greek yogurt and spices until smooth.
03 -
Add the cheese to the blended squash mix and stir. Combine with pasta and kale, then layer into your baking dish. Sprinkle breadcrumbs on top, if desired.
04 -
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes. Let it cool slightly before serving.
# Notes:
01 -
Works well for freezing.
02 -
Plan ahead and prep beforehand.
03 -
Kale is completely optional.
04 -
Grate fresh cheese for better flavor.
05 -
Perfect for autumn nights.
06 -
Turns out as a lighter take.