Ingredients
Scale
- 2 cups butternut squash, chopped
- 1 cup greens, chopped (kale, brussels sprouts, kalettes, spinach)
- 1 onion, sliced
- 4 tablespoons butter (affiliate)
- 1 lb penne pasta
- 4 cups chicken broth (affiliate)
- 1 ½ cups milk
- 1 cup shredded cheddar
- 1 cup shredded gruyere
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chipotle red pepper
- ¼ cup chopped parsley
Instructions
- Cook pasta according to package directions. Set aside.
- In medium saucepan, bring chicken broth to a boil, add butternut squash and boil gently until soft enough to pierce through with a fork.
- In large skillet, melt butter and cook onions on low heat until caramelized. Add onions, cooked butternut squash, ½ cup chicken broth, and milk to blender. Puree until fully blended.
- In same skillet that onions were cooked in, add chopped greens and saute for 1-2 minutes, until wilted. Add cooked pasta, squash puree, spices, and shredded cheese. Mix until ingredients are combined and cheese is melted.
- Sprinkle with chopped parsley and serve!