Description
This Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on the classic dish. Utilizing roasted butternut squash blended into a velvety cheese sauce combined with tender pasta shells and optional kale for added greens, this recipe offers a delightful balance of flavor and texture. Finished with a crispy breadcrumb topping and a hint of fresh herbs, it’s perfect for a cozy family meal that satisfies both kids and adults alike.
Ingredients
Scale
Main Ingredients
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk
- 3 cloves garlic, minced
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
- 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar)
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves
- Extra freshly ground black pepper
Instructions
- Simmer Squash and Aromatics: Combine the peeled and cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low, allowing it to simmer gently for 20 minutes until the squash is very tender when pierced with a fork. You can start cooking the pasta during this time.
- Preheat Oven: Heat your oven to 375°F (191°C) to prepare for baking the assembled dish later.
- Cook Pasta and Kale: Bring a large pot of water to boil and cook the pasta according to package instructions until just al dente. If using kale, add it in the last 1-2 minutes of cooking to soften slightly. If not using kale, cook the pasta for 1-2 minutes longer past al dente for softer texture. Drain both pasta and kale, then set aside.
- Blend Squash Mixture: Pour the warm butternut squash mixture (including all liquid) into a blender or food processor. Add the Greek yogurt, salt, pepper, and nutmeg. Blend until the sauce is completely smooth. Transfer this creamy base into a very large mixing bowl and stir in the shredded cheese until well combined. It’s acceptable if the cheese does not fully melt. Taste and adjust seasoning if needed.
- Mix with Pasta and Kale: Add the drained pasta and kale to the creamy cheese and squash sauce. Stir gently until every piece is coated well. The mixture will seem a little liquidy, but the pasta will absorb the sauce during baking.
- Assemble in Baking Dish: Pour the combined pasta and sauce into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or similar 3 to 4 quart casserole. Sprinkle the optional breadcrumbs and extra cheese on top if desired for a crunchy finish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to meld the flavors and heat through.
- Bake Uncovered for Finish: Remove the aluminum foil and continue baking for an additional 5 minutes or until the edges are bubbly and the topping is golden.
- Serve: Remove from oven and allow to cool slightly. Serve warm with an optional sprinkle of extra cheese, fresh thyme leaves, and/or extra freshly ground black pepper to enhance flavor.
- Storage: Cover leftovers and store in the refrigerator for up to 5 days. Reheat gently before serving to maintain creaminess.
Notes
- Milk used can be any type you prefer: whole, 2%, or a plant-based milk for a dairy-free twist, but note this may affect creaminess.
- Kale is optional but adds a nutritious green boost and nice texture; other leafy greens can be substituted.
- Greek yogurt adds creaminess and tang; if unavailable, sour cream or crème fraîche can be used.
- Cheese options like Gruyère or sharp white cheddar give the best flavor and melt well.
- For a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs or omit breadcrumbs.
- Leftover mac and cheese can be refrigerated for up to 5 days and reheated with a splash of milk to restore creaminess.
- If you prefer a crunchier topping, broil the baked dish for 2-3 minutes at the end but watch closely to prevent burning.
Nutrition
- Serving Size: 1 serving (approximately 1/9 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
