Butternut Mac (Print Version)

# Ingredients:

01 - 4 cups butternut squash, peeled and cubed.
02 - 1 1/4 cups vegetable or chicken broth.
03 - 1 1/4 cups milk.
04 - 3 cloves garlic, minced.
05 - 1 pound pasta shells.
06 - 1-2 cups kale, chopped (optional).
07 - 1/3 cup Greek yogurt.
08 - 2 cups Gruyère or white cheddar, shredded.
09 - 1 teaspoon salt.
10 - 1/2 teaspoon black pepper.
11 - Pinch ground nutmeg.
12 - 1/3 cup breadcrumbs (optional topping).
13 - Fresh thyme (optional topping).
14 - Extra black pepper (optional topping).

# Instructions:

01 - Combine squash, broth, milk, and garlic. Simmer for 20 minutes until tender. Blend with yogurt and seasonings.
02 - Boil the pasta until al dente. Add kale during the last 2 minutes if using. Drain well.
03 - Mix the squash sauce and cheese. Stir in pasta and kale. Pour into a baking dish. Top with breadcrumbs if using.
04 - Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes more. Let rest before serving.

# Notes:

01 - Freezes well.
02 - Can prep ahead.
03 - Kale optional.
04 - Use fresh-grated cheese.
05 - Great fall dinner.
06 - Healthier version.

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