Butternut Squash Mac (Print Version)
# Ingredients:
01 -
4 cups diced butternut squash, peeled beforehand.
02 -
1 1/4 cups chicken or vegetable stock.
03 -
1 1/4 cups whole milk.
04 -
3 cloves minced garlic.
05 -
1 lb shell pasta.
06 -
A cup or two of finely chopped kale (if you'd like).
07 -
1/3 cup plain Greek yogurt.
08 -
2 cups shredded white cheddar or Gruyère.
09 -
1 tsp regular salt.
10 -
1/2 tsp ground black pepper.
11 -
A small pinch of nutmeg powder.
12 -
1/3 cup breadcrumbs for topping (optional).
13 -
Fresh thyme sprigs for garnish (optional).
14 -
Extra ground pepper for sprinkling (optional).
# Instructions:
01 -
Cook squash, stock, milk, and garlic together, simmering for about 20 minutes until soft. Blend them up with the yogurt, salt, and spices.
02 -
Cook your pasta to firm perfection (al dente). Throw in kale during the last couple of minutes if you're using it. Dump out the water and shake it dry.
03 -
Mix the cheesy sauce with the squash blend. Toss in your pasta and kale, then transfer everything to a casserole dish. Sprinkle breadcrumbs over the top if you'd like.
04 -
Pop it in covered for 20 minutes. Take off the foil and brown it for another 5 minutes. Let it cool down a bit before digging in.
# Notes:
01 -
Stores great in the freezer.
02 -
Make it ahead of time.
03 -
Adding kale is optional.
04 -
Grate your own cheese for better results.
05 -
A cozy fall meal.
06 -
Lightened-up dish.