YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Baked Mac & Cheese
Enjoy a comforting twist on classic mac & cheese with roasted butternut squash and a creamy, tangy sauce. This dish blends whole wheat macaroni with the natural sweetness of roasted squash, enriched by melted mozzarella, a touch of Greek yogurt, and a whole egg for added protein. Perfect for a balanced meal that feels indulgent yet meets your nutritional targets.
INGREDIENTS
1 cup cooked Whole Wheat Macaroni (140g)
1 cup roasted Butternut Squash (205g)
1/2 cup shredded Low-Fat Mozzarella Cheese (56g)
1/4 cup Plain Nonfat Greek Yogurt (60g)
1/4 cup Unsweetened Almond Milk (60g)
1 large Egg
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
Roast the butternut squash cubes on a baking sheet (drizzled with a little olive oil, salt, and pepper) for about 20-25 minutes or until tender.
In a blender or food processor, combine the roasted butternut squash, Greek yogurt, almond milk, garlic powder, onion powder, salt, and pepper. Blend until smooth.
In a large bowl, whisk the egg and then stir in the squash puree. Add the cooked macaroni and half of the shredded mozzarella cheese; mix gently to combine.
Pour the mixture into the prepared baking dish and top with the remaining mozzarella cheese.
Bake in the oven for 20-25 minutes until the top is bubbly and slightly golden. Allow to cool for a few minutes before serving.