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Butternut Squash Mac and Cheese

Servings 8 servings

Ingredients

  • 3 cups butter nut squash cubed
  • 1 ½ cups chicken broth
  • 1 cup milk
  • 2 garlic cloves minced
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon salt
  • ½ teaspoon black Pepper
  • 1 ¼ cups Swiss cheese shredded
  • 1 ¼ cups Parmesan cheese divided
  • 1 pound small pasta
  • ½ cup panko bread crumbs
  • 1 tablespoons butter

Instructions

  1. Preheat oven to 375F. Spray a 13x9-inch baking dish with oil.
  2. Bring butternut squash ans chicken broth to a boil over medium-high heat. Reduce to medium and simmer until squash is fork tender, about 25 minutes.
  3. Transfer the hot mixture to a blender and add milk, garlic, Greek yogurt, salt, and pepper. Blend until smooth. Transfer to a large mixing bowl and stir in Swiss cheese and 1 cup Parmesan cheese.
  4. Cook pasta according to package directions and drain well. Stir into the squash mixture. Pour pasta into the prepared baking pan.
  5. In a small bowl, stir together remaining ¼ cup Parmesan cheese and the bread crumbs. Top the pasta with this mixture and dot with butter.
  6. Bake in preheated oven for 25 minutes or until bubbly. Serve hot.