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Butternut Squash Mac and Cheese from Almond Breeze

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Butternut Squash Mac and Cheese from Almond Breeze

Directions

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Ingredients :

  • 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
  • Methods :

  • 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.
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