Seagull Foods
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  3. Maldives Food Products & Recipes
  4. Recipes
  5. Mains
  6. Butternut Squash Mac and Cheese with Kale

Butternut Squash Mac and Cheese with Kale

ingredients
  • 4 cups peeled and cubed butternut squash
  • 1 and 1/4 cups (300ml) vegetable broth or chicken broth
  • 1 and 1/4 cups (300ml) milk
  • 2 teaspoons minced garlic
  • 1 pound penne pasta
  • 1/4 cup (60g) plain Greek yogurt
  • optional: 1 – 2 cups (70-140g) kale, roughly chopped with stems discarded
  • salt and pepper to taste
  • 1 and 1/2 cups (150g) shredded cheese
  • optional: 1/3 cup (30g) whole wheat breadcrumbs
  • optional: chopped fresh parsley for garnish
method
  1. 1Combine the squash, 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 make sure it is soft. Set aside.
  2. 2Preheat oven to 375°F (191°C).
  3. 3Cook the pasta just until al dente– or when the pasta is still a little firm. Add the kale, and cook for another minute or two. Drain the pasta and kale. Set aside.
  4. 4Pour the warm butternut squash mixture (squash + liquid) into a blender. Add the yogurt, salt, and pepper. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce– if you’d like more salt/pepper/garlic, add more.
  5. 5Add the pasta and kale to the bowl and stir until combined. Pour everything into a large casserole dish, a 9×13 baking pan, or a 12-inch oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
  6. 6Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top.