Ingredients
4cupsbutternut squash,(about 1 large squash) peeled and cubed
1¼cupsvegetable broth,or chicken broth
1¼cupsmilk
2tspgarlic,minced
1lbwhole wheat penne pasta,or any shape/variety, uncooked
2cupskale,roughly chopped with stems discarded
¼cupGreek yogurt,plain
1tspsalt
½tspblack pepper,freshly ground
1½cupscheese,heaping, shredded, like gruyère or white cheddar
⅓cupwhole wheat breadcrumbs
parsley,chopped fresh
Preparation
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 allow to simmer for 20 minutes. Set aside.
Preheat oven to 375 degrees F.
Begin the pasta. Boil enough water (check the package directions), then add a pinch of salt and the pasta. Cook the pasta just until al dente– or when the pasta is still a little firm.
Add the kale to the pasta, and cook for 1 or 2 minutes more. Drain the pasta and kale. Set aside.
Pour the warm butternut squash mixture into a blender. Add the yogurt, salt, and pepper. 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. Add salt/pepper/garlic, if desired.
Add the pasta and kale to the bowl and stir until combined. Pour everything into a large casserole dish, a 9×13-inch baking pan, or a 12-inch oven-safe skillet. Top with breadcrumbs and an extra sprinkle of cheese, if desired.
Bake for 25 to 30 minutes or until bubbly on the sides.
Serve with a sprinkle of parsley on top. Enjoy.
