Healthy Butternut Squash & Kale Mac & Cheese (Print Version)
Cozy up with this healthy twist on mac & cheese! Butternut squash adds creamy sweetness, while kale sneaks in some greens. Perfect comfort food.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort Food
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 medium butternut squash, peeled, seeded, and cubed
02 -
1 bunch kale, chopped
03 -
1 pound whole wheat pasta (shells recommended)
04 -
1 cup plant-based milk (almond milk preferred)
→ Flavor Boosters
05 -
4 cloves garlic, minced
06 -
1/2 cup nutritional yeast
07 -
Olive oil
08 -
Salt and pepper to taste
→ Finishing Touches
09 -
Toasted breadcrumbs (optional)
10 -
Crumbled goat cheese (optional)
→ Optional Extras
11 -
Roasted broccoli or cauliflower florets
12 -
Nutmeg or cinnamon (for fall)
# Instructions:
01 -
Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
02 -
Cook pasta according to package directions. Drain and set aside.
03 -
Heat olive oil in a pan. Add minced garlic and sauté until fragrant. Add chopped kale and cook until wilted.
04 -
Combine roasted squash, cooked pasta, milk, and nutritional yeast in a blender. Blend until smooth and creamy.
05 -
Pour the mixture into a pot and season with salt, pepper, and any other spices. Serve hot, topped with optional toppings.
# Notes:
01 -
Roast the squash in a single layer for even browning. Leftovers are great for lunch the next day, stored in an airtight container in the fridge. If you don’t have nutritional yeast, grated parmesan works in a pinch. For a special touch, serve with toasted breadcrumbs and a side salad.
# Equipment Needed:
01 -
Baking sheet
02 -
large pot
03 -
blender or immersion blender
# Nutrition (Per Serving):
Calories: 400
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 20g