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Okay, so, this butternut squash and kale mac and cheese. It's a whole thing in my kitchen. I remember the first time I attempted it. Picture this: rainy Sunday, Pinterest board open, feeling all ambitious. The kitchen smelled like roasted squash and burnt…something. Turns out, I’d totally spaced and left the garlic on too long. Oops. The smoke alarm went off, the dog started howling, and my husband wandered in looking bewildered. It wasn't exactly the idyllic scene I’d envisioned. But, even with the smoky garlic, that first bite? Pure magic. Honestly, it’s become a staple, a hug-in-a-bowl kind of meal. And I’ve only set off the smoke alarm twice since then, so, progress!
So, speaking of not always easy... one time, I totally forgot to drain the pasta. Yep. Butternut squash mac and cheese soup, anyone? It wasn't pretty, but hey, at least the dog enjoyed cleaning up the… spillage.
Ingredients
- Butternut Squash: The star of the show! Roasted until sweet and tender, it's the creamy base of our dreams. I’ve tried using pre-cut, and honestly? It’s a lifesaver.
- Kale: Sneaking in those greens! I know, I know, kale can be… divisive. But trust me, it wilts down beautifully and adds a nice earthy note. Spinach works too, if you're feeling rebellious.
- Garlic: My love for garlic knows no bounds. Use as much as your heart desires. Freshly minced is the way to go, obviously. (Jarred garlic? We don’t talk about jarred garlic.)
- Nutritional Yeast: This is our cheesy secret weapon! It adds that nutty, cheesy flavor without any actual cheese. To be real, I was skeptical at first, but now I’m obsessed.
- Whole Wheat Pasta: Because we’re going for healthy-ish, right? I like using shells because they hold the sauce so well. But any shape will do!
- Milk: Use the good stuff. Don’t you dare use skim milk, just don’t. I usually go for almond milk, but any plant-based milk works.
Instructions
- Step 1: Roast the Squash
- Preheat oven to 400°F. Peel and cube that squash (or use pre-cut, you smart cookie). Toss with olive oil, salt, and pepper. Spread it out on a baking sheet this is the part where I always try to cram too much on and end up with steamed squash instead of roasted. Learn from my mistakes! Roast for about 25-30 minutes, or until tender and slightly caramelized. The smell? Divine.
- Step 2: Cook the Pasta
- While the squash roasts, cook your pasta according to package directions. This is where I always forget to salt the water, so don’t be like me. Once it's cooked, drain it (unlike that one time… shudder).
- Step 3: Sauté the Kale and Garlic
- Heat some olive oil in a large pan over medium heat. Add the minced garlic be careful here, I’ve burned the garlic more times than I can count! Sauté for a minute or two until fragrant, then add the chopped kale. Cook until wilted.
- Step 4: Blend It All Up
- Add the roasted squash, cooked pasta, milk, and nutritional yeast to a blender (or use an immersion blender, if you’re fancy like that). Blend until smooth and creamy. If it’s too thick, add a little more milk. Too thin? Just cook it down on the stove for a few minutes. Easy peasy.
- Step 5: Season and Serve
- Pour the creamy, cheesy goodness into a pot and season with salt, pepper, and any other spices you like. This is where I usually make a mess, but it’s always worth it. Serve it up and enjoy!
I made this after a particularly rough day once. Curled up on the couch with a big bowl of this mac and a cheesy movie, I felt like I could conquer the world (or at least, the dishes). It’s those little moments, right?
Storage and Reheating Tips
This stuff is even better the next day! Store it in an airtight container in the fridge for up to 3 days. I microwaved it once and the sauce separated so don’t do that lol. Reheat it gently on the stovetop with a splash of milk for the creamiest results. Pro tip: add a little extra nutritional yeast when reheating for a cheesy boost!
Pro Tips & Variations
Feeling adventurous? Add some roasted vegetables like broccoli or cauliflower. I tried adding roasted red peppers once, and it worked… kinda. The flavor was good, but the color was…interesting. For a fancier version, top it with toasted breadcrumbs or some crumbled goat cheese (because sometimes a girl needs real cheese). In the fall, I love adding a sprinkle of nutmeg or cinnamon it just screams cozy.
What to Serve It With
This mac and cheese pairs perfectly with a simple green salad, a glass of wine (or, let’s be real, a big mug of tea), and your favorite comfy blanket. For a truly indulgent experience, garlic bread is non-negotiable. Because, carbs. This dish and a cheesy rom-com? Yes, please.
Final Thoughts
This butternut squash and kale mac and cheese isn’t just a meal; it’s a feeling. It’s comfort, warmth, and a reminder that even on the craziest days, there’s always something delicious waiting for you. How do you make mac and cheese your own? Share your secrets in the comments!
Frequently Asked Questions
- → Can I make this ahead of time?
Totally! You can roast the squash and cook the pasta a day ahead. Then, just combine and blend everything when you’re ready to eat. This saved me on a weeknight when I was feeling extra #momlife exhausted.
- → What if I don't have nutritional yeast?
I’ve used grated parmesan in a pinch. It’s not quite the same, but it works! You could also try a little bit of white miso paste for that umami flavor.
- → My sauce came out too thin/thick. Help!
Been there! Too thin? Simmer it on the stove for a few minutes. Too thick? A splash of milk or pasta water will do the trick.
- → How long does this really last in the freezer?
It freezes surprisingly well for up to 2 months. Thaw it overnight in the fridge and reheat gently on the stovetop. Don't use a flimsy container, or you'll get freezer burn. Trust me.
- → Can I add other veggies?
Go for it! I love adding mushrooms or spinach. Broccoli works too! Just make sure to roast or sauté them before adding to the sauce.