Creamy Butternut Squash Mac with Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Mac with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac with Crispy Sage

Enjoy a comforting bowl of whole wheat pasta smothered in a silky butternut squash cream sauce enriched with nonfat Greek yogurt and a hint of nutritional yeast, topped with crispy sage leaves for an herbaceous crunch. This dish brings a perfect balance of earthy sweetness and savory creaminess in every bite.

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NUTRITION

528kcal
Protein
39.8g
Fat
6.5g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

1 cup Roasted Butternut Squash

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

5 Fresh Sage Leaves

1 tbsp Nutritional Yeast

1 clove Garlic

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PREPARATION

  • 1

    Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil and a pinch of salt. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, heat a small pan over medium heat with a little olive oil and fry the fresh sage leaves until crispy. Remove and set aside.

  • 4

    In a blender or food processor, combine the roasted butternut squash, garlic, nonfat Greek yogurt, nutritional yeast, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 5

    Toss the cooked pasta with the creamy squash sauce until evenly coated.

  • 6

    Plate the pasta and garnish with the crispy sage leaves. Serve immediately and enjoy a comforting bowl of creamy butternut squash mac.

Creamy Butternut Squash Mac with Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Mac with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac with Crispy Sage

Enjoy a comforting bowl of whole wheat pasta smothered in a silky butternut squash cream sauce enriched with nonfat Greek yogurt and a hint of nutritional yeast, topped with crispy sage leaves for an herbaceous crunch. This dish brings a perfect balance of earthy sweetness and savory creaminess in every bite.

NUTRITION

528kcal
Protein
39.8g
Fat
6.5g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Pasta

1 cup Roasted Butternut Squash

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

5 Fresh Sage Leaves

1 tbsp Nutritional Yeast

1 clove Garlic

PREPARATION

  • 1

    Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil and a pinch of salt. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, heat a small pan over medium heat with a little olive oil and fry the fresh sage leaves until crispy. Remove and set aside.

  • 4

    In a blender or food processor, combine the roasted butternut squash, garlic, nonfat Greek yogurt, nutritional yeast, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 5

    Toss the cooked pasta with the creamy squash sauce until evenly coated.

  • 6

    Plate the pasta and garnish with the crispy sage leaves. Serve immediately and enjoy a comforting bowl of creamy butternut squash mac.