Butternut Mac Dish (Printable Version)
# What You'll Need:
01 -
4 cups of peeled butternut squash, diced into small chunks.
02 -
1 1/4 cups of either chicken or veggie broth.
03 -
A little over a cup of milk (1 1/4 cups).
04 -
3 garlic cloves, chopped finely.
05 -
A pound of pasta shells.
06 -
Roughly 1-2 cups of chopped kale (optional).
07 -
1/3 cup of thick Greek yogurt.
08 -
2 cups of shredded white cheddar or Gruyère cheese.
09 -
One teaspoon of salt.
10 -
Half a teaspoon of ground black pepper.
11 -
Just a pinch of nutmeg powder.
12 -
Optional: 1/3 cup of breadcrumbs for topping.
13 -
Optional: Fresh thyme leaves for garnish.
14 -
Optional: Extra black pepper for sprinkling.
# Preparation Steps:
01 -
Dice the squash and cook it with milk, broth, and garlic for about 20 minutes until tender. Blend that with yogurt, salt, pepper, and nutmeg.
02 -
While the sauce simmers, boil the pasta until it's slightly firm to the bite. Toss in the kale for the last couple of minutes (if you're using it), and then drain everything well.
03 -
Mix the cheesy sauce with the cooked pasta and kale. Spoon it into a dish, and sprinkle breadcrumbs on top if you'd like.
04 -
Cover the dish and bake it for 20 minutes. Then take off the cover and give it another 5. Let it cool a bit before serving.
# Additional Tips:
01 -
You can freeze it to save for later.
02 -
Easy to make ahead of time.
03 -
Kale is totally optional.
04 -
Freshly grated cheese works best.
05 -
A cozy option for autumn nights.
06 -
A lighter spin on an old favorite.