Creamy Butternut Squash Mac and Cheese with Kale

sallysbakingaddiction.com

Soul a la Carte

4 cups peeled and cubed butternut squash (about 1 large squash)

1 and ¼ cups (300ml) chicken broth (I use low sodium)

1 and ¼ cups (300ml) milk1

2 teaspoons minced garlic

1 pound uncooked whole wheat penne pasta (or any shape/variety)

optional: 1 to 2 cups (70 to 140g) kale, roughly chopped with stems discarded

¼ cup (60g) plain Greek yogurt2

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 and ½ heaping cups (150g) shredded cheese (I like gruyère or white cheddar)3

optional: ⅓ cup (30g) whole wheat breadcrumbs

optional: chopped fresh parsley for garnish

Directions at sallysbakingaddiction.com

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