Butternut squash and kale mac ’n’ cheese

Delicious and Nutritious Butternut Squash and Kale Mac 'n' Cheese Recipe

Introduction

Indulge in the creamy and comforting flavors of this delectable Butternut Squash and Kale Mac 'n' Cheese recipe. This twist on the classic favorite combines the richness of butternut squash and the earthy goodness of kale to create a dish that is both satisfying and nutritious.

Nutritional Benefits

1. Butternut Squash: Packed with vitamins A and C, butternut squash provides antioxidants that support a healthy immune system and promote glowing skin.
2. Kale: This leafy green is a nutritional powerhouse, loaded with vitamins K, C, and A, as well as calcium and fiber. It aids in digestion and helps maintain healthy bones.
3. Whole Wheat Pasta: By using whole wheat pasta instead of regular refined pasta, you're increasing your fiber intake and benefiting from the additional nutrients found in whole grains.
4. Low-Fat Milk and Cheese: While still providing the creamy texture and rich flavor, low-fat milk and cheese reduce the overall saturated fat content of the dish.
5. Nutritional Yeast: This ingredient adds a cheesy flavor without the added fat and cholesterol. It's also a great source of vitamin B12, which is essential for vegans and vegetarians.

Ingredients

1. 1 butternut squash, peeled, seeded, and cubed
2. 2 cups kale, chopped
3. 8 ounces whole wheat macaroni
4. 1 cup low-fat milk
5. 1 cup low-fat cheddar cheese, grated
6. 2 tablespoons nutritional yeast
7. 1/2 teaspoon garlic powder
8. 1/4 teaspoon nutmeg
9. Salt and pepper to taste

Processing Steps

1. Step 1: Preheat your oven to 375°F (190°C). Boil a pot of salted water and cook the cubed butternut squash until tender. Drain and set aside.
2. Step 2: In the same pot, cook the whole wheat macaroni until al dente. Drain and set aside.
3. Step 3: In a blender, combine the cooked butternut squash, low-fat milk, nutritional yeast, garlic powder, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Step 4: In a baking dish, mix the cooked macaroni, chopped kale, and butternut squash sauce. Top with grated low-fat cheddar cheese.
5. Step 5: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.

Tips and Recommendations

When serving and preparing this delicious recipe:

- Feel free to add additional vegetables like roasted Brussels sprouts or sautéed mushrooms for extra flavor and nutrition.
- For a gluten-free version, use gluten-free macaroni or substitute with your favorite gluten-free pasta.
- Make it spicy by adding a dash of cayenne pepper or crushed red pepper flakes.
- Serve with a side of mixed greens or a fresh salad to complete the meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Shopping List

1. 1 butternut squash
2. 2 cups kale
3. 8 ounces whole wheat macaroni
4. 1 cup low-fat milk
5. 1 cup low-fat cheddar cheese
6. 2 tablespoons nutritional yeast
7. 1/2 teaspoon garlic powder
8. 1/4 teaspoon nutmeg
9. Salt and pepper