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Butternut Squash Mac and Cheese

This butternut squash mac and cheese produces the same comfort as regular mac and cheese but produces a completely unique taste. It's endlessly creamy and incredibly flavor. There's no doubt that your family will love it!
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This butternut squash mac and cheese produces the same comfort as regular mac and cheese but produces a completely unique taste. It's endlessly creamy and incredibly flavor. There's no doubt that your family will love it!

Ingredients

Units
  • 4 and 1/2 cups peeled and cubed butternut squash (about 1 large squash)
  • 1 and 1/2 cups low-sodium chicken broth
  • 1 and 1/4 cups milk
  • 2 cloves minced garlic
  • 1/3 cup Greek yogurt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 and 1/2 cups kale, roughly chopped with stems discarded
  • 1 pound penne pasta (or any shape/variety)
  • 1 cup shredded cheese, optional

Instructions

  1. Combine the butternut squash, broth, milk, garlic, ground mustard, salt, and pepper in a medium sauce pan over medium-high beat. Bring to a boil, then reduce the heat to medium-low and allow to simmer for 20 minutes. You want the butternut squash very tender, it should easily fall apart with a fork. Set aside.
  2. Start the pasta: I usually do this while the butternut squash is simmering. Bring enough water for your pasta to a boil, add a pinch of salt, and the pasta. Cook the pasta as directed. Add the kale, if adding, and cook for a minute. Drain the pasta and the kale. Set aside.
  3. Make the sauce: Add the butternut squash mixture into a blender. Add the yogurt. Place the lid on the top and blend until smooth. Pour into a large bowl and stir in the cheese, if using. Taste the sauce and add more garlic/salt/pepper, if needed. Serve immediately.

Notes

  1. Make Ahead & Freezing Instructions: Pasta stays fresh in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator.
  2. Chicken Broth: The broth provides so much flavor. If needed, you can substitute vegetable broth.
  3. Milk: Any unflavored milk can be used. I often use oat milk.
  4. Yogurt: Any unflavored milk can be used. I normally use a dairy-free version.
  5. Pasta: This recipe works best with a small type pasta like penne, elbows or bowties.
  6. Kale: Feel free to omit completely. 

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