BUTTERNUT SQUASH MAC AND CHEESE FROM ALMOND BREEZE

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Butternut Squash Mac and Cheese from Almond Breeze image

Pairs well with a crisp autumn day and good company. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 35m

Yield 8

Number Of Ingredients 11

4 cups diced butternut squash
2 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 pinch ground nutmeg
1 (15 ounce) can white beans, drained and rinsed
8 ounces white Cheddar cheese, shredded
3 cups packed chopped kale
1 pound whole wheat (or alternative grain) pasta
salt and ground black pepper to taste
Additional shredded Cheddar cheese for topping

Steps:

  • Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
  • Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
  • Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
  • Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
  • Cook the pasta according to package directions, drain, then mix with the sauce.
  • Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 63.7 g, Cholesterol 30.8 mg, Fat 11.8 g, Fiber 9 g, Protein 19.5 g, SaturatedFat 6.4 g, Sodium 369.7 mg, Sugar 1.6 g

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