YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Baked Mac with Crispy Topping
A heartwarming twist on a classic baked mac, featuring a velvety butternut squash sauce enriched with creamy Greek yogurt and tender whole wheat macaroni. Crisp chickpeas and golden whole wheat breadcrumbs add a delightful textural contrast, making this dish as satisfying as it is nourishing.
INGREDIENTS
1.5 oz Whole Wheat Macaroni
1 cup Butternut Squash puree
0.75 cup Cooked Chickpeas
0.5 cup Nonfat Greek Yogurt
0.25 cup Whole Wheat Breadcrumbs
0.125 cup Grated Parmesan Cheese
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.
In a blender, combine the pureed butternut squash and nonfat Greek yogurt. Blend until smooth and season with salt and pepper.
In a large mixing bowl, combine the cooked macaroni, blended squash sauce, and cooked chickpeas. Mix gently until everything is evenly coated.
Transfer the mixture to a lightly greased baking dish. Sprinkle the top evenly with whole wheat breadcrumbs and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes until the topping is golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy your comforting, protein-rich baked mac with a delightful crispy topping.