Step 1

Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. (*Feel free to start the pasta, next step, during this time.) You want the squash very tender, so pierce it with a fork to make sure it is quite soft. Set aside.

Step 2

Preheat oven to 375°F (191°C).

Step 3

Begin the pasta. I usually do this as the squash is simmering. Boil enough water for your pasta (check the package directions), and then add a pinch of salt and the pasta. Cook the pasta just until al dente– or when the pasta is still a little firm. Add the kale, and boil for another 1-2 minutes. Drain the pasta and kale. Set aside.

Step 4

Pour the warm butternut squash mixture (squash + all the liquid) into a blender. Add the yogurt, salt, and pepper. Secure the lid and blend until smooth. Pour into a very large bowl and stir in the cheese until combined. It’s ok if the cheese does not fully melt. Taste the sauce– if you’d like more salt/pepper/garlic, add more.

Step 5

Add the pasta and kale to the bowl and stir until combined. It may seem like a lot of liquid, but the pasta will soak it up. Pour everything into a 9×13 inch baking pan, 12-inch oven safe skillet, or any 3.5-4 quart baking dish. Top with breadcrumbs and an extra sprinkle of cheese, if desired.

Step 6

Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top. Leftovers keep well in the refrigerator for 5-7 days.