Creamy Butternut Squash Mac and Cheese with Kale

We enjoyed a little neighborhood party, with pizza and wine (bourbon for me, of course) and when it started getting dark, the kiddos dragged us away for trick or treating. Here’s a picture of them I posted on Facebook before we got going. (You are following me on Facebook, right?!)

Fun times had by all! Especially this morning when they got to sort their candy… and this afternoon when they sorted again and got to have a few pieces. 😋

And now here we are in November and that seems to mean full speed ahead to the holidays. With Halloween just barely behind us, we’re already being bombarded by all things Christmas.

And poor lonely little Thanksgiving is getting lost in the shuffle. 😢

You’ve probably heard of macaroni and cheese made with a cheesy butternut squash sauce before. I was never convinced that sauce, made primarily from squash, could produce the same comforting taste that regular macaroni and cheese sauce does. I’m sorry but squash: you will never be cheese.

However. This sauce is unlike anything I’ve ever had before. I love it so much that I’ve even been putting it over vegetables instead of pasta. But for a satisfying meal, I combine it with whole wheat pasta and kale.

My creamy butternut squash mac and cheese with kale, say that three times fast, is exquisite. Normally I wouldn’t use a term like exquisite to describe macaroni and cheese but then again– normally I wouldn’t put squash into a cheese sauce. All you taste is this wonderfully creamy, rich, cheesy sauce that has a light sweetness with plenty of flavor. Pureed butternut squash is replacing the need for cups and cups of cheese, butter, and cream. And this replacement makes a much more waistline-friendly base for your meal. Poured over whole wheat pasta and tossed with kale, you have yourself a perfectly satisfying chilly weather meal.

I can’t repeat enough how much we loved this healthier macaroni and cheese!

Ingredients

• 1 medium butternut squash peeled and cut into large chunks
• 8 oz dry quinoa pasta or other gluten free-pasta, or half of a 1 lb. box of regular pasta
• 3 Tablespoons chicken or vegetable broth
• 1 cup milk I've used 1% and 2%
• 1 Tablespoon butter
• 1 teaspoon dry mustard
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup parmesan cheese divided
• 1/2 cup frozen peas
• salt and pepper to taste

Instructions

1. Steam or microwave the butternut squash until it is soft and can be mashed easily, about 15 minutes.
2. Meanwhile, preheat your oven to 350°F. and cook the pasta according to package directions, leaving it slightly under cooked, or al dente.
3. In a blender or food processor, puree the butternut squash with the broth, adding enough so that it becomes a smooth puree.
4. In a large saucepan, combine the squash puree, milk and butter, and heat over medium heat until it just barely comes to a boil.
5. Add the dry mustard, cheddar cheese, and 1/4 cup of the parmesan cheese, and stir until the cheese is fully melted and incorporated.
6. Add the frozen peas, and salt and pepper, to taste.
7. Add the pasta to the cheese sauce, and stir to combine.
8. Pour the mixture into a glass or ceramic baking dish, and sprinkle the top with the remaining 1/4 cup parmesan cheese.
9. Bake for 20-25 minutes, or until hot and bubbly, and the top is slightly browned.

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