Butternut Squash Mac and Cheese

This nutrient-dense One Pot Butternut Squash Mac and Cheese redefines comfort food, blending a silky, insulin-friendly squash base with high-protein Greek yogurt for a creamy, family-favorite meal ready in just 30 minutes.

Ingredients

• 1 tablespoon olive oil or grass-fed butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups cubed butternut squash (approx. 1 lb)
• 1 1/2 cups low-sodium vegetable broth
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 2 tablespoons plain Greek yogurt (for protein-rich creaminess)
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon nutmeg
• 2 cups sharp cheddar cheese, freshly shredded
• 1 lb dry pasta (Cavatappi, shells, or chickpea pasta)
• Fresh thyme for garnish

Cooking Instructions

1. Sauté: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
2. Simmer Squash: Add the cubed butternut squash, tossing to coat. Pour in the vegetable broth and milk. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the squash is fork-tender.
3. Boil Pasta: While the squash simmers, cook your pasta in a separate pot of salted water according to package directions until al dente. Drain and set aside.
4. Create the Sauce: Turn off the heat. Add Greek yogurt, nutmeg, salt, and pepper to the squash mixture.

5. Blend & Emulsify: Using an immersion blender, process the squash mixture until completely smooth and velvety.
6. Combine: Fold the cooked pasta and shredded cheese into the warm squash purée. Stir until the cheese is melted and the pasta is well coated.
7. Serve: Garnish with fresh thyme and additional black pepper. Serve immediately.