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 recommended)*

optional topping: 1/3 cup (30g) breadcrumbs

optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

Step 1: Combine 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 simmer for 20 minutes until the squash is very tender. You can start cooking the pasta during this time.

Step 2: Preheat your oven to 375°F (191°C).

Step 3: Boil water for the pasta according to package directions. Cook the pasta just until al dente. If using kale, add it during the last 1-2 minutes of cooking. If not using kale, cook pasta 1-2 minutes past al dente. Drain and set aside.

Step 4: Pour the warm butternut squash mixture, including all the liquid, into a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Transfer to a large bowl and stir in the shredded cheese until combined. It’s fine if the cheese doesn’t fully melt. Taste and adjust seasoning as needed.

Step 5: Add the cooked pasta and kale to the sauce, stirring gently to combine. Pour the mixture into an ungreased 9×13-inch baking dish or similarly sized oven-safe pan. Top with breadcrumbs and an extra sprinkle of cheese, if using.

Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes until bubbly around the edges.

Step 7: Remove from the oven and serve topped with extra cheese, fresh thyme leaves, and/or freshly ground black pepper as desired.

Step 8: Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

Substitute the plain Greek yogurt with sour cream or cream cheese for a different tangy creaminess.

Try adding cooked bacon or caramelized onions for extra flavor depth.

For a vegan version, use dairy-free cheese and substitute yogurt with a plant-based alternative.

To make it gluten-free, use gluten-free pasta and skip the breadcrumb topping or use gluten-free breadcrumbs.

Adding a pinch of smoked paprika or cayenne pepper can give the dish a subtle smoky or spicy kick.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well. Just thaw it before cooking to ensure even simmering and blending.

Can I prepare this dish ahead of time?

You can assemble the mac and cheese up to the baking step and store it covered in the refrigerator for up to 24 hours before baking. Bake just before serving for the best texture and flavor.