Wednesday, August 3, 2016

Butternut Squash Mac and Cheese with Kale and Tomatoes


 I love comfort food (who doesn't?), so I like to create dishes that are satisfying AND have nutritional benefits. This mac and cheese is so yummy and cheesy, you won't even realize you're eating leafy greens!

1. Preheat oven to 375. 
2. Place squash in a large saucepan and add chicken broth, milk and garlic powder. Bring to a boil, reduce heat to low and cook covered for 15 minutes (or until squash is tender). 


3. Transfer the squash mixture to a blender and process until smooth. Place the mixture back in the saucepan and add the yogurt, salt, pepper, 1 1/2 cups cheese and cooked pasta. Toss to combine. 






4. Heat the oil in a large skillet over medium-high heat. Add the kale and cook until it's slightly wilted. Add the kale to the pasta along with the tomatoes. Transfer the pasta mixture to a 13x9 baking dish coated with cooking spray. Bake 25 minutes. 




5. Sprinkle the remaining cheese over the top and bake 10 minutes longer. Let the pasta sit 5 minutes before serving.




Butternut Squash Mac & Cheese with Kale and Tomatoes
Serves 8

All you need:
1 large butternut squash, peeled, seeded and cubed 
1 (14.5 oz) can reduced sodium chicken broth
1 1/2 cups whole milk
2 teaspoons garlic powder
1/2 cup plain whole milk yogurt 
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese, divided
1 (10 oz.) box penne pasta (whole wheat or regular), cooked al dente
2 teaspoons olive oil
2 cups kale, chopped (stems discarded)
2 small tomatoes, diced 
Cooking spray 

All you do:
1. Preheat oven to 375. 
2. Place squash in a large saucepan and add chicken broth, milk and garlic powder. Bring to a boil, reduce heat to low and cook covered for 15 minutes (or until squash is tender). 
3. Transfer the squash mixture to a blender and process until smooth. Place the mixture back in the saucepan and add the yogurt, salt, pepper, 1 1/2 cups cheese and cooked pasta. Toss to combine. 
4. Heat the oil in a large skillet over medium-high heat. Add the kale and cook until it's slightly wilted. Add the kale to the pasta along with the tomatoes. Transfer the pasta mixture to a 13x9 baking dish coated with cooking spray. Bake 25 minutes. 
5. Sprinkle the remaining cheese over the top and bake 10 minutes longer. Let the pasta sit 5 minutes before serving. 

 

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