mac and cheese

Creamy Butternut Squash Mac & Cheese with Kale

Total Time:
1 hr
Prep Time:
30 mins
Cook Time:
30 mins
8 servings
Dish Size:
4 Quart
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November 23, 2016


  • 4 cups butternut squash, peeled & cubed
  • 1 1/4 cups chicken broth
  • 1 1/4 cups milk
  • 1 Tablespoon minced garlic
  • 1 pound whole wheat penne pasta, uncooked
  • 2 cups kale leaves, chopped
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups white cheddar cheese, shredded
  • 1/3 cup whole wheat bread crumbs
  • 2 teaspoons chopped fresh parsley


  1. 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 or until the squash is very tender. Set aside.
  2. Preheat oven to 375 degrees.
  3. Prepare pasta according to package instructions for an al dente texture.  Stir in the kale.  Cook for another minute or two. Drain the pasta and kale. Set aside.
  4. Pour the warm butternut squash mixture into a blender. Add the yogurt, salt and pepper. Blend until smooth. Pour into a large temp-tations bowl.  Add the cheese and mix well.
  5. Add the pasta and kale to the bowl and stir until combined. Pour everything into a temp-tations 13x9 baker. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
  6. Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top.
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