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Creamy Butternut Squash Mac and Cheese

  • Author: Olivia
  • Total Time: 1hr 10mins

Description

Creamy Butternut Squash Mac and Cheese is a delightful twist on the classic comfort food we all know and love. By blending the natural sweetness of butternut squash with creamy cheeses and a touch of Greek yogurt, this dish offers a velvety smooth sauce that feels indulgent but comes packed with nutrients. The butternut squash not only gives the sauce its rich, creamy texture but also adds a boost of vitamins and antioxidants, making it a healthier alternative to traditional mac and cheese. Perfect for cozy weeknight dinners, holiday gatherings, or whenever you’re craving a comforting, flavorful meal, this recipe is sure to become a favorite in your kitchen. Whether you enjoy it with added kale for a nutritious boost or keep it simple and cheesy, this dish brings the best of both health and indulgence to your table.

Ingredients

Units Scale
  • 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
  • 1 1/4 cups (300ml) vegetable broth or chicken broth (low sodium)
  • 1 1/4 cups (300ml) milk (whole or 2%)
  • 3 cloves garlic, minced
  • 1 pound (454g) uncooked small or medium pasta shells (or any shape)
  • 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 of ground nutmeg
  • 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar recommended)
  • Optional topping: 1/3 cup (30g) breadcrumbs
  • Optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

  • Prepare the butternut squash sauce: In a medium saucepan over medium-high heat, combine the butternut squash, broth, milk, and minced garlic. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the squash is tender when pierced with a fork. Set aside.
  • Preheat the oven: While the squash simmers, preheat your oven to 375°F (191°C).
  • Cook the pasta: Boil water in a large pot and cook the pasta according to the package instructions until al dente (firm to the bite). If you are adding kale, toss it in during the last 1-2 minutes of cooking. Drain the pasta and kale, then set aside.
  • Blend the squash sauce: Pour the cooked butternut squash mixture (including the liquid) into a blender or food processor. Add the Greek yogurt, salt, pepper, and nutmeg, and blend until smooth and creamy.
  • Combine sauce and cheese: Pour the smooth squash sauce into a large mixing bowl and stir in the shredded cheese. It’s okay if the cheese doesn’t fully melt—this will happen when baking. Taste the sauce and adjust seasoning if needed.
  • Mix pasta and sauce: Add the cooked pasta (and kale, if using) into the cheese sauce. Stir until the pasta is evenly coated. The mixture may seem slightly liquid, but the pasta will absorb some of the moisture as it bakes.
  • Assemble and bake: Pour the pasta mixture into a 9×13-inch baking dish or any oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 5 minutes, or until bubbly on the edges.
  • Serve: Remove from the oven and top with fresh thyme leaves or extra black pepper before serving, if desired. Enjoy your creamy, cheesy creation!
  • Prep Time: 45mins
  • Cook Time: 25mins

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