Description
This Creamy Butternut Squash Mac and Cheese is a wholesome, comforting vegetarian dish perfect for fall and winter evenings. It combines tender butternut squash purée with a cheesy sauce made from Gruyère or sharp white cheddar, blended smoothly with Greek yogurt, and mixed with pasta shells and optional kale for a nutritious twist. Baked to bubbly perfection with a crispy breadcrumb topping, this dish is satisfying, flavorful, and makes excellent leftovers.
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 and/or extra freshly ground black pepper
Instructions
- Simmer Butternut Squash Mixture: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes until the squash is very tender. You can test tenderness by piercing a piece with a fork; it should be soft. Set aside once done.
- Preheat Oven: Preheat your oven to 375°F (191°C) in preparation for baking the mac and cheese later.
- Cook Pasta and Kale: Boil a pot of salted water according to the pasta package instructions. Cook the pasta just until al dente — firm to the bite. If using kale, add it to the boiling pasta water during the last 1-2 minutes of cooking. If not using kale, cook pasta 1-2 minutes past al dente. Drain the pasta and kale, then set aside.
- Blend Sauce: Pour the warm butternut squash mixture with all the liquid into a blender or food processor. Add the plain Greek yogurt, salt, freshly ground black pepper, and a small pinch of ground nutmeg. Blend until very smooth. Pour the sauce into a very large bowl and stir in the shredded cheese until well combined. Some cheese may not fully melt, which is fine. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Add the cooked pasta and kale (if using) to the butternut squash cheese sauce. Stir well so that the pasta is evenly coated. Although the sauce may look watery now, the pasta will absorb the liquid as it bakes.
- Prepare for Baking: Transfer the mac and cheese mixture to an ungreased 9×13-inch baking pan, 12-inch oven-safe skillet, or any 3 to 4-quart baking dish. Evenly sprinkle the top with breadcrumbs and an extra sprinkle of shredded cheese if desired.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the dish to heat through.
- Bake Uncovered: Remove the aluminum foil and continue baking for another 5 minutes, until the edges are bubbly and the topping is lightly browned.
- Serve: Remove from the oven and serve hot. Optionally, garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper for extra flavor. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- This recipe is meat-free, making it an excellent vegetarian option for a cozy family meal.
- Gruyère cheese adds a deliciously nutty flavor; however, sharp white cheddar works well as a substitute.
- Kale is optional but adds a nutritious green element to the dish.
- For extra creaminess, ensure the squash is very tender before blending.
- Leftovers can be refrigerated in an airtight container for up to 5 days and reheated gently on the stovetop or in the microwave.
- Breadcrumb topping adds a delightful crunch but can be omitted for a softer topping.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 316
- Sugar: 3 g
- Sodium: 520.9 mg
- Fat: 9.8 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 41.9 g
- Fiber: 2.7 g
- Protein: 15.3 g
- Cholesterol: 29.3 mg
