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Butternut Squash Mac and Cheese from Almond Breeze
Butternut Squash Mac and Cheese from Almond Breeze
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritious autumn pasta with butternut squash, white beans, kale, and Cheddar.
Ingredients:
  • 4 cups diced butternut squash
  • 2.5 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
  • 0.5 teaspoon garlic powder
  • 0.5 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
Instructions:
  • In a pot, mix together the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg. Bring to a boil over high heat, then simmer on low, covered, for 10-15 minutes until the squash is tender.
  • Blend the butternut squash mixture with the white beans in a blender until silky smooth. Alternatively, use a stick blender for a quicker option.
  • Return the butternut squash/bean mixture to the pot off the heat. Gradually sprinkle in the cheese, stirring until melted and blended. Introduce the kale into the pot.
  • Place the pot back on the stove and gently cook until the kale wilts. Season the sauce with salt and pepper to your liking.
  • Prepare the pasta as instructed on the package, then coat it in the sauce.
  • For a bubbly, golden-brown finish, transfer the mac & cheese to a baking dish, sprinkle with extra shredded cheese, and broil. Enjoy right away.

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