Butternut Squash Mac & Cheese

A cozy, creamy comfort dish that just happens to be MIND diet–friendly. This butternut squash (or pumpkin) mac and cheese is silky and savory without heavy cream, boosted with a touch of Greek yogurt and finished with crunchy walnuts. Topped with tender chicken, it’s a satisfying, family-friendly dinner that feels indulgent but leaves you feeling good.

Ingredients

Instructions

1. If using chicken: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Season chicken tenders lightly with salt, pepper, and garlic powder. Cook 3–4 minutes per side, until just cooked through. Transfer to a plate, tent loosely with foil, and set aside.
2. Cook the pasta: Boil in salted water until al dente. Reserve ½ cup of the cooking water. Drain.
3. In the same skillet or Dutch oven, warm squash purée, milk, Dijon, garlic powder, paprika, turmeric, and salt over low heat.
4. Add cheddar and whisk until melted. Remove from heat and stir in Greek yogurt.
5. If the sauce is too thick, thin with a bit of reserved pasta water until silky.
6. Toss pasta and spinach into the sauce. Mix well; the spinach will wilt quickly.
7. Transfer to a baking dish (optional) and top with crushed walnuts or breadcrumbs.
8. Optionally, broil until golden, 2–3 minutes before adding chicken.
9. Slice chicken tenders diagonally and serve on top of the pasta or on the side.