Creamy Butternut Squash Baked Mac & Cheese

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

Creamy Butternut Squash Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Mac & Cheese

Enjoy a comforting twist on classic mac & cheese by blending creamy butternut squash puree with a modest amount of cheddar cheese, tangy nonfat Greek yogurt, and a whole egg. This baked dish delivers a velvety texture and a subtle sweetness from the squash, making it both satisfying and nourishing for any meal of the day.

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NUTRITION

530kcal
Protein
32g
Fat
16.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Elbow Macaroni (140g)

1/2 cup Butternut Squash Puree (205g)

1/3 cup shredded Cheddar Cheese (40g)

1/4 cup Nonfat Greek Yogurt (62g)

1 large Egg (50g)

1/4 cup Low-Fat Milk (61g)

1 tsp Seasonings

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    In a large mixing bowl, combine the cooked elbow macaroni and butternut squash puree until evenly mixed.

  • 3

    Whisk together the egg, nonfat Greek yogurt, and low-fat milk until smooth. Stir in the shredded cheddar cheese and season with salt, black pepper, paprika, and a pinch of nutmeg.

  • 4

    Pour the yogurt and cheese mixture over the macaroni and squash, stirring gently to coat all ingredients.

  • 5

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the top is set and slightly golden.

  • 7

    Remove from the oven and allow to cool for a few minutes before serving.

Creamy Butternut Squash Baked Mac & Cheese

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

Creamy Butternut Squash Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Mac & Cheese

Enjoy a comforting twist on classic mac & cheese by blending creamy butternut squash puree with a modest amount of cheddar cheese, tangy nonfat Greek yogurt, and a whole egg. This baked dish delivers a velvety texture and a subtle sweetness from the squash, making it both satisfying and nourishing for any meal of the day.

NUTRITION

530kcal
Protein
32g
Fat
16.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Elbow Macaroni (140g)

1/2 cup Butternut Squash Puree (205g)

1/3 cup shredded Cheddar Cheese (40g)

1/4 cup Nonfat Greek Yogurt (62g)

1 large Egg (50g)

1/4 cup Low-Fat Milk (61g)

1 tsp Seasonings

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

  • 2

    In a large mixing bowl, combine the cooked elbow macaroni and butternut squash puree until evenly mixed.

  • 3

    Whisk together the egg, nonfat Greek yogurt, and low-fat milk until smooth. Stir in the shredded cheddar cheese and season with salt, black pepper, paprika, and a pinch of nutmeg.

  • 4

    Pour the yogurt and cheese mixture over the macaroni and squash, stirring gently to coat all ingredients.

  • 5

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the top is set and slightly golden.

  • 7

    Remove from the oven and allow to cool for a few minutes before serving.