Creamy Butternut Squash Mac and Cheese with Kale
Try this Creamy Butternut Squash Mac and Cheese with Kale recipe
Try this Creamy Butternut Squash Mac and Cheese with Kale recipe
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 4 cups peeled and cubed butternut squash (about 1 large s
- 1 and 1/4 cups (300ml) chicken broth (i use low sodi
- 1 and 1/4 cups (300ml) milk1
- 1 poundâ uncooked whole wheat penne pasta (or any sha
- optional: 1 - 2 cups (70-140g) kale roughly chopped withâ stems discarded
- 1/4 cup (60g) plain greek yogurt2
- 1 and 1/2 heaping cups (150g) shredded cheese (i lik
- optional:â 1/3 cup (30g) whole wheat breadcrumbs
- optional:â chopped fresh parsley for garnish
- Carbohydrate 0.319862501728806 g
- Cholesterol 0 mg
- Fat 0.00801984412273855 g
- Fiber 0.0515611779870945 g
- Protein 0.0594154922412343 g
- Saturated Fat 0.00198547475384746 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.179377200173111 mg
- Sugar 0.268301323741711 g
- Trans Fat 0.00124318375840038 g
- Calories 1 calories
Step-by-step
- Combine the squash, chicken broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes.
- Pierce the squash with a fork to ensure it is very tender.
- Set aside.
- Preheat oven to 375°F (191°C).
- Boil enough water for your pasta (check package directions), add a pinch of salt and the pasta.
- Cook the pasta until al dente.
- Add the kale and cook for another minute or two.
- Drain the pasta and kale. Set aside.
- Pour the warm butternut squash mixture into a blender. Add the yogurt, salt, and pepper. Blend until smooth.
- Pour into a large bowl and stir in the cheese.
- Taste the sauce and adjust seasonings as needed.
- Add the pasta and kale to the bowl and stir until combined.
- Pour everything into a large casserole dish.
- Top with breadcrumbs and extra cheese (optional).
- Bake for 25-30 minutes or until bubbly.
- Serve with a sprinkle of parsley.
- Leftovers keep well in the refrigerator for 5-7 days. Make ahead tip: Prepare the recipe through step 5, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 6. Or prepare the dish in full and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) for 20 minutes or until warmed through.
My Cozy Kitchen Comfort: Butternut Squash Mac and Cheese with a Twist
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone (including myself!) nourished and happy. This creamy butternut squash mac and cheese with kale has become my go-to weeknight savior, a perfect balance of comfort food indulgence and nutritional goodness.
The secret lies in the butternut squash. It adds a beautiful sweetness and creaminess to the classic mac and cheese, eliminating the need for heavy cream or excessive cheese. Plus, the addition of kale sneaks in a dose of vitamins and fiber without overpowering the cheesy goodness. It's a win-win, a recipe that satisfies my cravings while also addressing my desire to feed my family healthy food. It’s a testament to my ability to balance delicious food with healthy eating, a fact that often surprises people who know my love for quick, delicious meals.
The recipe itself is incredibly adaptable. I often switch up the type of pasta depending on what I have on hand – whole wheat penne, rotini, or even shells work beautifully. Sometimes I add a sprinkle of red pepper flakes for a little kick, or swap the kale for spinach or Swiss chard. The beauty of this recipe is its flexibility – it's a blank canvas for culinary experimentation. It perfectly illustrates how a simple recipe can adapt to the ever-changing demands of a busy day, and a busy family life. I've even adapted it for freezing portions for those particularly hectic weeks where time is at a premium.
This mac and cheese isn’t just a quick meal; it's a symbol of my dedication to providing wholesome food for my family, while still enjoying the pleasures of creative cooking. Preparing this dish has become a relaxing ritual, a small moment of peace amidst the daily chaos. The comforting aroma filling my kitchen as it bakes is a small reward for the efforts of a hectic day. I often find myself enjoying a quiet moment with a bowl of the leftover mac and cheese as I catch up on emails or relax after the children have gone to sleep. It's more than just a recipe; it's a reflection of the balance I strive for in my life.
More than just a meal, this dish represents a commitment to making time for healthy and delicious food in the midst of a busy life. It’s a practical solution that shows that it is entirely possible to feed a family well while managing work, parenting, and life's inevitable daily struggles. The ability to freeze extra portions makes it an ideal recipe for meal prepping and managing those unexpectedly busy days. I highly recommend this recipe to anyone who needs an easy, delicious, and healthy meal that's also highly versatile and accommodating of different diets and preferences.
The process of blending the squash into a smooth, creamy sauce is surprisingly simple and quick. The result is a velvety texture that elevates the entire dish. The subtle sweetness of the squash complements the savory notes of the cheese perfectly. The kale adds a pleasant earthiness, balancing out the richness of the cheese sauce, adding nutrients and an interesting texture. The bake adds a nice, crispy top and warms everything beautifully.
This recipe is more than just a collection of ingredients and instructions; it's a reflection of my personal culinary journey, one filled with experimentation, adaptation, and a deep-seated love for creating nourishing meals. It’s a reflection of adaptability, a critical skill not just in cooking but in life.
