Creamy Butternut Squash Mac and Cheese

Bahan-bahan (9 porsi)

• 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
• 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
• 1 and 1/4 cups (300ml) milk*
• 3 cloves garlic, minced
• 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
• 1 –2 cups (70–140g) roughly chopped kale, stems discarded (optional)
• 1/3 cup (80g) plain Greek yogurt*
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• small pinch ground nutmeg
• 2 cups (225g) shredded cheese (I like Gruyère or sharp white cheddar)*
• optional topping: 1/3 cup (30g) breadcrumbs
• optional topping: fresh thyme leaves and/or extra freshly ground black pepper