Macaroni and Cheese with Butternut Squash, Tomatoes and Kale

Fall days are definitely upon us - and winter won't be far behind. It's time to bring on the comfort food and this vegetable filled mac and cheese definitely fits the bill.


Ingredients:
2 cups dried penne
1/2 butternut squash peeled and diced
1 cup sharp cheddar
3 tomatoes diced
2 scallions chopped
1 zucchini diced
1/2 cup plain greek yogurt
1 cup kale chopped
1 1/2 cup milk
salt and pepper

Preheat oven to 375 degrees. Cook pasta according to package directions. Microwave squash in glass bowl with about 1/2 cup of water 8 minutes or until soft. Over stove simmer milk with half of cheese, add tomatoes, scallions, yogurt, kale, salt, pepper and cooked squash. Drain pasta. Add to milk and cheese mixture.  Pour into greased 9" x 12" pan. Sprinkle with remaining cheese. Bake until bubbly,  about 25 minutes.