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 (Gruyère or sharp white cheddar recommended)*

Optional topping: 1/3 cup (30g) breadcrumbs

Optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

Step 1: Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the squash is very tender. Set aside.

Step 2: Preheat oven to 375°F (191°C).

Step 3: Boil water for the pasta according to package directions. Cook pasta until just al dente. If using kale, add it to the pasta during the last 1–2 minutes of cooking; otherwise, boil pasta 1–2 minutes past al dente. Drain and set aside.

Step 4: Pour the warm squash mixture, including the liquid, into a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Pour the sauce into a large bowl and stir in the shredded cheese until combined.

Step 5: Stir the cooked pasta and kale into the squash cheese sauce. Pour the mixture into an ungreased 9×13-inch baking dish or similar. Sprinkle with breadcrumbs and extra cheese if desired.

Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake another 5 minutes until bubbly on the edges.

Step 7: Remove from oven and serve with additional cheese, fresh thyme leaves, or black pepper as desired.

Tips & Variations

Use milk alternatives like oat or almond milk for a dairy-free option; choose dairy-free cheese and yogurt substitutes as needed.

For extra creaminess, add a splash of cream or a little butter when blending the sauce.

Try adding cooked bacon or sautéed mushrooms for more texture and flavor.

If you’re short on time, roasted squash can be substituted for boiled to add a caramelized flavor.

FAQs

Can I use different pasta shapes?

Yes, any small to medium pasta shape works well, such as elbows, rotini, or shells. The sauce clings nicely to these shapes.

Is this recipe suitable for vegans?

This recipe in its original form contains dairy. However, by using plant-based milk, vegan cheese, and dairy-free yogurt, you can adapt it to be vegan-friendly.