Ingredients
- 4 cups butternut squash peeled and cubed
- 1 1/4 cups low-sodium vegetable broth
- 1 1/4 cups skim milk
- 3 cloves garlic minced
- 1 pound whole-wheat pasta shells
- 1 cup kale chopped (optional)
- 1/3 cup nonfat Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- 2 cups sharp cheddar cheese shredded
- 1/3 cup whole-wheat breadcrumbs optional
Instructions
- In a medium saucepan, combine the butternut squash, vegetable broth, milk, and garlic. Bring to a boil, then simmer for 20 minutes until squash is tender. Set aside.
- Preheat oven to 375°F. Cook pasta to al dente, adding kale in the last 2 minutes if using. Drain and set aside.
- Transfer the squash mixture to a blender, along with Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Transfer to a large bowl, add the cheese, and mix until well combined.
- Add pasta and kale to the bowl with the squash sauce, and mix well. Transfer to a baking dish coated with nonstick spray, top the mixture with breadcrumbs if desired, and bake covered for 20 minutes. Remove the cover and bake for another 5 minutes. Serve warm.