Description
This Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on a classic favorite. Velvety butternut squash pureed with garlic, vegetable broth, and Greek yogurt creates a luscious cheese sauce that combines perfectly with tender pasta shells and optional kale for added greens. Topped with crunchy breadcrumbs and baked until bubbly and golden, this dish delivers a rich, creamy texture with a subtle sweetness and depth of flavor. Ideal for a hearty weeknight dinner or a cozy weekend treat.
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 preferred)*
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves
- Extra freshly ground black pepper
Instructions
- Simmer Butternut Squash Mixture: Combine the peeled and cubed squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 20 minutes until the squash is very tender; test by piercing with a fork. Set aside.
- Preheat Oven: Set your oven temperature to 375°F (191°C) to get it ready for baking the dish later.
- Cook Pasta and Kale: Bring a large pot of water to boil and cook the pasta just until al dente, following package instructions. If using kale, add it during the last 1-2 minutes of cooking. If not using kale, continue boiling the pasta 1-2 minutes beyond al dente for optimal texture. Drain pasta and kale, setting aside.
- Blend Sauce: Transfer the warm butternut squash liquid mixture to a blender or food processor. Add Greek yogurt, salt, pepper, and a pinch of nutmeg. Blend until very smooth. Pour the mixture into a very large bowl and stir in the shredded cheese until combined. The cheese may not fully melt — that’s fine. Adjust seasoning if desired.
- Combine Pasta and Sauce: Add the cooked pasta and kale to the sauce, stirring well until evenly coated. The sauce will seem liquidy at first but will absorb into the pasta.
- Prepare for Baking: Pour the mixture into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3 to 4 quart baking dish. Sprinkle the top with optional breadcrumbs and extra cheese if using.
- Bake Covered: Cover the dish with aluminum foil and bake for 20 minutes until heated through and bubbling.
- Bake Uncovered: Remove the foil and continue baking for another 5 minutes to let the top become golden and crispy.
- Serve: Remove from oven and serve warm. Garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper to taste.
- Store Leftovers: Cover leftovers tightly and refrigerate for up to 5 days.
Notes
- Using low sodium broth helps control the saltiness of the dish.
- Kale is optional, but adds a nice pop of color and nutrition.
- Milk and Greek yogurt can be substituted with dairy-free alternatives to suit dietary needs.
- Gruyère or sharp white cheddar provide the best melting flavor, but other cheeses can be used.
- Ensure pasta is al dente to avoid mushy texture after baking.
- Covering during baking prevents the top from drying out, while uncovering finishes it with a crispy crust.
- This dish is best served fresh but keeps well refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: butternut squash mac and cheese, creamy mac and cheese, vegetarian mac and cheese, baked pasta, comfort food, healthy mac and cheese
