Creamy Butternut Squash Mac and Cheese with Kale

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The butternut squash, roasted to caramelized perfection, adds a subtle sweetness and a luscious, creamy texture to the dish. It’s a vibrant and flavorful addition that elevates the overall experience.

Ingredients:

  • 1 small butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 8 ounces elbow macaroni or pasta of your choice
  • 2 cups chopped kale leaves, stems removed
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika (optional)
  • Chopped fresh parsley, for garnish (optional)

Directions:

Roasting the Butternut Squash:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed butternut squash with olive oil, salt, and black pepper.
  3. Spread the squash on a baking sheet and roast for about 25-30 minutes or until it’s tender and slightly caramelized.
  4. Remove from the oven and set aside.

Cooking the Pasta and Kale:

  1. While the butternut squash is roasting, cook the pasta according to the package instructions. In the last 2 minutes of cooking, add the chopped kale to the boiling water with the pasta.
  2. Drain the pasta and kale and set them aside.

Making the Cheese Sauce:

  1. In a large saucepan, melt the unsalted butter over medium heat.
  2. Stir in the all-purpose flour to create a roux. Cook for 1-2 minutes until it’s a light golden color.
  3. Gradually whisk in the whole milk, ensuring there are no lumps.
  4. Cook and whisk until the sauce thickens, about 3-5 minutes.
  5. Reduce the heat and add the shredded sharp cheddar and grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth.
  6. Season with ground nutmeg, paprika (if desired), salt, and black pepper.

Combining Everything:

  1. Add the roasted butternut squash to the cheese sauce and stir until well combined.
  2. Fold in the cooked pasta and kale, making sure they are evenly coated with the creamy butternut squash cheese sauce.

Serving:

  1. Garnish with chopped fresh parsley if desired.
  2. Serve your Creamy Butternut Squash Mac and Cheese with Kale hot, and enjoy!

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Yield: 4-6 servings

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