Butternut Kale Noodle Casserole

This is a healthy, quick meal that keeps well and reheats well for lunches.  I made a big batch and ate it on and off all week.  Yummm.

Orange and Green Noodle Casserole
Time- about an hour
Makes 8 servings

Nouns-
1 lb whole wheat pasta- I used penne
1.5 cups nonfat Greek yogurt
1 medium butternut squash, peeled, seeded and cubed
1 bunch kale, rinsed, de-stemmed and torn into pieces
1 cup grated Gruyere cheese
1 cup walnuts
1 onion, diced
3 cloves garlic, minced
1/2 tsp paprika
1/4 tsp nutmeg

Verbs-
Preheat Oven to 400. Lightly grease a large casserole or 9-13 baking dish.   Roast the squash for 20-30 minutes, while preparing the rest of the casserole.  Boil and drain the pasta according to package directions, but add the kale about 1 minute before draining the pasta.

In a large bowl, stir together the yogurt, garlic, cheese and spices.  Thin with water or with a little milk or vegetable broth if it is too thick.  Add the noodles, kale, squash, onions and walnuts and toss to thoroughly combine.  If the yogurt mixture does not cover the other ingredients, add a little milk to thin it.  Once the mixture is well combined, pour it into the baking dish, cover with aluminum foul or the dish lid, if it has one, and bake for 15-30 minutes, until bubbly and hot in the middle.