Name: Creamy Butternut Squash Mac and Cheese with Kale
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: serves 8-10
Ingredients: 4 cups peeled and cubed butternut squash (about 1 large squash); 1 and 1/4 cups (300ml) vegetable broth or chicken broth (I use low sodium); 1 and 1/4 cups (300ml) milk*; 2 teaspoons minced garlic; 1 pound uncooked whole wheat penne pasta (or any shape/variety); optional: 1 - 2 cups (70-140g) kale, roughly chopped with stems discarded; 1/4 cup (60g) plain Greek yogurt*; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 and 1/2 heaping cups (150g) shredded cheese (I like gruyère or white cheddar)*; optional: 1/3 cup (30g) whole wheat breadcrumbs; optional: chopped fresh parsley for garnish