Artichoke and Spinach Macaroni & Cheese

The comforting embrace of a baked mac & cheese casserole…with the added goodness of spinach and artichokes!

3 cups cubed butternut squash
1¼ cups vegetable broth
1½ cups milk
3 cloves garlic, minced
2 tablespoons plain Greek yogurt
1½ cup Gruyere cheese, divided
1 cup mozzarella cheese
½ cup Parmesan cheese
1 pound pasta (I used corkscrew)
9 ounces fresh spinach
14 ounce can artichokes, diced
Salt and pepper, to taste

View the full recipe at Ruffles & Truffles →