Butternut Squash Mac and Cheese from Almond Breeze
Description
Butternut squash, white beans, Cheddar cheese, kale, and whole wheat pasta combine for a nutritious meal on a chilly day.
Ingredients
•
4 cups diced butternut squash
•
2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
•
1/2 teaspoon garlic powder
•
1/2 teaspoon smoked paprika
•
1 pinch ground nutmeg
•
1 (15 ounce) can white beans, drained and rinsed
•
8 ounces white Cheddar cheese, shredded
•
3 cups packed chopped kale
•
1 pound whole wheat (or alternative grain) pasta
•
salt and ground black pepper to taste
•
Additional shredded Cheddar cheese for topping
Directions
1
Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2
Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3
Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4
Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5
Cook the pasta according to package directions, drain, then mix with the sauce.
6
Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.