Description
This Creamy Butternut Squash Mac and Cheese is a comforting, dairy-rich casserole combining tender butternut squash purée with creamy cheese sauce and al dente pasta. Enhanced with garlic, kale, Greek yogurt, and warming spices, this recipe transforms classic mac and cheese into a nutritious fall-inspired dish perfect for family dinners. The casserole is baked until bubbly with an optional crunchy breadcrumb topping for added texture.
Ingredients
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 (preferably Gruyère or sharp white cheddar)*
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves
- Extra freshly ground black pepper
Instructions
- Simmer the Butternut Squash: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil then reduce to medium-low and simmer uncovered for 20 minutes until the squash is very tender. Test by piercing with a fork. Set aside once done.
- Preheat the Oven: Preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese casserole later.
- Cook the Pasta and Kale: Boil a large pot of water according to the pasta package directions. Cook the pasta until just al dente. If using kale, add it during the last 1-2 minutes of cooking. If not using kale, cook pasta 1-2 minutes beyond al dente for softness. Drain well and set aside.
- Blend the Squash Sauce: Pour the warm butternut squash mixture, including all the cooking liquid, into a blender or food processor. Add Greek yogurt, salt, black pepper, and nutmeg. Blend until completely smooth. Transfer to a large mixing bowl and stir in the shredded cheese until evenly combined. Some cheese may not fully melt, which is normal. Adjust seasoning if needed.
- Combine Pasta with Sauce: Add the drained pasta and kale to the cheese and squash sauce. Stir gently until all pasta is coated thoroughly. The sauce may appear runny now but will thicken as it bakes.
- Prepare for Baking: Transfer the pasta mixture into an ungreased 9×13-inch baking dish or a 12-inch oven-safe skillet. Optionally sprinkle top with breadcrumbs and extra cheese for a crunchy topping.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 5 minutes or until the edges are bubbly and the topping is golden if added.
- Serve and Store: Remove from the oven and optionally garnish with fresh thyme leaves and a sprinkle of freshly ground black pepper. Serve warm. Cover leftovers and store refrigerated for up to 5 days.
Notes
- You can substitute the kale for spinach or omit it for a milder flavor and simpler recipe.
- Milk type can be whole, 2%, or a plant-based milk depending on preference.
- For extra creaminess, use full-fat Greek yogurt and rich cheese like Gruyère or sharp cheddar.
- The dish is not gluten-free due to pasta and breadcrumbs; substitute gluten-free pasta and omit breadcrumbs to make gluten-free.
- Make sure the squash is very soft before blending to achieve a smooth, creamy sauce.
- Leftovers reheat well in the microwave or oven, adding a splash of milk if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
