Creamy Butternut Squash Mac and Cheese

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Ingredients

4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
1 and 1/4 cups (300ml) milk*
3 cloves garlic, minced
1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
1/3 cup (80g) plain Greek yogurt*
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
small pinch ground nutmeg
2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)*
optional topping: 1/3 cup (30g) breadcrumbs
optional topping: fresh thyme leaves and/or extra freshly ground black pepper

1 and 1/2 cups per serving

As published by Sally's Baking Addiction.

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