Enjoy this comforting, flavorful dish perfect for cooler weather.
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
- 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)
- Optional topping: 1/3 cup (30g) breadcrumbs
- Optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Directions:
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. (Feel free to start the pasta, next step, during this time.) You want the squash very tender after simmering, so pierce it with a fork to make sure it’s quite soft. Set aside.
Preheat the oven to 375°F (191°C).
Boil enough water for your pasta (check the package directions). Cook the pasta just until al dente, or when the pasta is still a little firm. Add the kale, if using, and boil for another 1-2 minutes. (If you aren’t using kale, boil the pasta 1-2 minutes past al dente.) Drain the pasta and kale. Set aside.
Pour the warm butternut squash mixture (squash + all the liquid) into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce, if you’d like more salt/pepper/nutmeg, add more.
Add the pasta and kale to the sauce and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into an ungreased 9x13-inch baking pan, 12-inch oven safe skillet, or any 3 to 4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
Bake, covered with aluminum foil, for 20 minutes. Remove aluminum foil and bake for another 5 minutes, or until bubbly on the sides.
Remove from the oven and serve with an extra sprinkle of cheese and/or a sprinkle of fresh thyme leaves and/or freshly ground black pepper on top.
Cover and store leftovers in the refrigerator for 5 days.
