Protein-Packed Butternut Squash Mac and Cheese

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

Protein-Packed Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Butternut Squash Mac and Cheese

Savor a comforting twist on the classic mac and cheese infused with the natural sweetness of roasted butternut squash and a protein boost from chickpea pasta and creamy dairy. This vibrant dish unites velvety squash puree, tangy Greek yogurt, and rich cottage cheese to create a luscious sauce, while a hint of cheddar and nutritional yeast adds depth and a cheesy finish.

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NUTRITION

530kcal
Protein
44.8g
Fat
10.8g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup pureed Butternut Squash

0.5 cup Low-Fat Cottage Cheese

0.5 cup Nonfat Greek Yogurt

0.5 oz Sharp Cheddar Cheese

0.25 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed butternut squash until soft (about 25 minutes) if not using pre-pureed squash. Once roasted, blend until smooth.

  • 2

    Cook the chickpea pasta according to package instructions until al dente, then drain.

  • 3

    In a saucepan, combine the pureed butternut squash, low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, and nutritional yeast over low heat. Stir until the mixture is smooth and slightly heated through.

  • 4

    Add the cooked pasta to the sauce and mix until evenly coated. Stir in shredded sharp cheddar cheese and season with salt and pepper to taste.

  • 5

    Allow the cheese to melt into the pasta, then serve immediately for a warm, protein-packed dish.

Protein-Packed Butternut Squash Mac and Cheese

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

Protein-Packed Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Butternut Squash Mac and Cheese

Savor a comforting twist on the classic mac and cheese infused with the natural sweetness of roasted butternut squash and a protein boost from chickpea pasta and creamy dairy. This vibrant dish unites velvety squash puree, tangy Greek yogurt, and rich cottage cheese to create a luscious sauce, while a hint of cheddar and nutritional yeast adds depth and a cheesy finish.

NUTRITION

530kcal
Protein
44.8g
Fat
10.8g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

1 cup pureed Butternut Squash

0.5 cup Low-Fat Cottage Cheese

0.5 cup Nonfat Greek Yogurt

0.5 oz Sharp Cheddar Cheese

0.25 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed butternut squash until soft (about 25 minutes) if not using pre-pureed squash. Once roasted, blend until smooth.

  • 2

    Cook the chickpea pasta according to package instructions until al dente, then drain.

  • 3

    In a saucepan, combine the pureed butternut squash, low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, and nutritional yeast over low heat. Stir until the mixture is smooth and slightly heated through.

  • 4

    Add the cooked pasta to the sauce and mix until evenly coated. Stir in shredded sharp cheddar cheese and season with salt and pepper to taste.

  • 5

    Allow the cheese to melt into the pasta, then serve immediately for a warm, protein-packed dish.