Creamy Baked Butternut Squash Mac and Cheese

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

Creamy Baked Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Butternut Squash Mac and Cheese

Enjoy a comforting twist on classic mac and cheese with a creamy butternut squash sauce. This dish blends wholesome whole wheat pasta with roasted butternut squash, low-fat cottage cheese, reduced-fat cheddar, and a hint of tangy Greek yogurt, perfectly balanced with warm spices. It’s an inviting dish that’s both nutritious and satisfying for a wholesome breakfast, lunch, or dinner.

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NUTRITION

494kcal
Protein
34.5g
Fat
9.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni

1 cup roasted and pureed Butternut Squash

1/2 cup Low-Fat Cottage Cheese

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Plain Nonfat Greek Yogurt

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

Pinch of Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain.

  • 3

    Roast diced butternut squash in the oven with a little salt and pepper until soft, then blend it into a smooth puree.

  • 4

    In a large bowl, combine the butternut squash puree, low-fat cottage cheese, reduced-fat cheddar cheese, and plain nonfat Greek yogurt. Season the mixture with salt, pepper, garlic powder, and a pinch of nutmeg.

  • 5

    Mix the cooked macaroni into the sauce until well coated.

  • 6

    Transfer the mixture into an ovenproof baking dish and smooth the top.

  • 7

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

  • 8

    Let it cool for a few minutes before serving.

Creamy Baked Butternut Squash Mac and Cheese

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

Creamy Baked Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Butternut Squash Mac and Cheese

Enjoy a comforting twist on classic mac and cheese with a creamy butternut squash sauce. This dish blends wholesome whole wheat pasta with roasted butternut squash, low-fat cottage cheese, reduced-fat cheddar, and a hint of tangy Greek yogurt, perfectly balanced with warm spices. It’s an inviting dish that’s both nutritious and satisfying for a wholesome breakfast, lunch, or dinner.

NUTRITION

494kcal
Protein
34.5g
Fat
9.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni

1 cup roasted and pureed Butternut Squash

1/2 cup Low-Fat Cottage Cheese

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Plain Nonfat Greek Yogurt

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

Pinch of Nutmeg

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain.

  • 3

    Roast diced butternut squash in the oven with a little salt and pepper until soft, then blend it into a smooth puree.

  • 4

    In a large bowl, combine the butternut squash puree, low-fat cottage cheese, reduced-fat cheddar cheese, and plain nonfat Greek yogurt. Season the mixture with salt, pepper, garlic powder, and a pinch of nutmeg.

  • 5

    Mix the cooked macaroni into the sauce until well coated.

  • 6

    Transfer the mixture into an ovenproof baking dish and smooth the top.

  • 7

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

  • 8

    Let it cool for a few minutes before serving.