Butternut Squash Mac And Cheese From Almond Breeze

Name: Butternut Squash Mac And Cheese From Almond Breeze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced butternut squash; 2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend; 1/2 teaspoon garlic powder; 1/2 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

Servings: persons

4 cups diced butternut squash
2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
1/2 teaspoon garlic powder
1/2 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

1
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.
2
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.
3
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.
4
Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5
Cook the pasta according to package directions, drain, then mix with the sauce.
6
Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

3207

kcal

Calories

281

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups diced butternut squash, 2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and more.

Yes, Butternut Squash Mac And Cheese From Almond Breeze falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!