Creamy Butternut Squash Mac and Cheese

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

Creamy Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese

A comforting twist on the classic mac and cheese, featuring a silky butternut squash puree blended with low-fat cottage cheese and reduced fat cheddar for a creamy, slightly sweet, and savory flavor. This dish delivers a satisfying texture with a wholesome boost of protein and a delightful, velvety sauce that ties the whole wheat pasta together.

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NUTRITION

479kcal
Protein
37.2g
Fat
10.9g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

0.75 cup roasted butternut squash puree

0.5 cup low-fat cottage cheese

2 oz reduced fat cheddar cheese, shredded

0.25 cup unsweetened almond milk

0.5 tsp onion powder

0.5 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting the butternut squash, or prepare pre-roasted squash.

  • 2

    Roast butternut squash cubes tossed in a little olive oil until tender (about 25-30 minutes), then blend until smooth to create a puree.

  • 3

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

  • 4

    In a small saucepan over medium heat, combine the butternut squash puree, low-fat cottage cheese, unsweetened almond milk, onion powder, and garlic powder. Stir continuously to form a smooth cream sauce.

  • 5

    Once the sauce is warmed and combined, remove from heat and stir in the shredded reduced fat cheddar cheese until it melts into the sauce.

  • 6

    Combine the pasta with the creamy squash sauce, stirring until evenly coated. Season with salt and pepper to taste.

  • 7

    Serve warm and enjoy your nutritious, protein-packed twist on mac and cheese.

Creamy Butternut Squash Mac and Cheese

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

Creamy Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese

A comforting twist on the classic mac and cheese, featuring a silky butternut squash puree blended with low-fat cottage cheese and reduced fat cheddar for a creamy, slightly sweet, and savory flavor. This dish delivers a satisfying texture with a wholesome boost of protein and a delightful, velvety sauce that ties the whole wheat pasta together.

NUTRITION

479kcal
Protein
37.2g
Fat
10.9g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

0.75 cup roasted butternut squash puree

0.5 cup low-fat cottage cheese

2 oz reduced fat cheddar cheese, shredded

0.25 cup unsweetened almond milk

0.5 tsp onion powder

0.5 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting the butternut squash, or prepare pre-roasted squash.

  • 2

    Roast butternut squash cubes tossed in a little olive oil until tender (about 25-30 minutes), then blend until smooth to create a puree.

  • 3

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

  • 4

    In a small saucepan over medium heat, combine the butternut squash puree, low-fat cottage cheese, unsweetened almond milk, onion powder, and garlic powder. Stir continuously to form a smooth cream sauce.

  • 5

    Once the sauce is warmed and combined, remove from heat and stir in the shredded reduced fat cheddar cheese until it melts into the sauce.

  • 6

    Combine the pasta with the creamy squash sauce, stirring until evenly coated. Season with salt and pepper to taste.

  • 7

    Serve warm and enjoy your nutritious, protein-packed twist on mac and cheese.