Creamy Squash Mac (Print Version)
# Ingredients:
01 -
1/2 teaspoon of ground black pepper.
02 -
1-2 cups of chopped kale (you can skip this if you'd like).
03 -
4 cups of butternut squash, cubed and peeled.
04 -
1 teaspoon kosher salt.
05 -
1 pound of shell-shaped pasta.
06 -
1/3 cup plain Greek yogurt.
07 -
A pinch of nutmeg powder.
08 -
1 1/4 cups of broth (vegetable or chicken).
09 -
Extra ground pepper on top if desired.
10 -
Breadcrumbs, about 1/3 cup, optional for topping.
11 -
Fresh thyme leaves for garnish, optional.
12 -
Two cups of shredded Gruyère or white cheddar cheese.
13 -
Three garlic cloves, minced.
14 -
1 1/4 cups of milk.
# Instructions:
01 -
Bring water to boil and cook the pasta until it’s just slightly firm to the bite. Toss in the kale during the last couple of minutes if you’re using it. Drain once done.
02 -
Cook the squash with broth, milk, and garlic by simmering for about 20 minutes until soft. Blend it all with the yogurt, salt, pepper, and nutmeg.
03 -
Combine the sauce with cheese and cooked pasta. Add kale if you used it. Pour the mix into a casserole dish and sprinkle with breadcrumbs if using.
04 -
Pop it in the oven with foil over the top for 20 minutes. Then take off the foil and bake another 5 minutes. Let it cool a little before digging in.
# Notes:
01 -
Perfect for autumn meals.
02 -
Cheese is better freshly grated.
03 -
Healthy twist on comfort food.
04 -
You can skip the kale.
05 -
Works well if pre-made.
06 -
Freezes beautifully.