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 lighter twist on classic mac & cheese with a velvety butternut squash sauce that blends reduced-fat cheddar and Greek yogurt for creaminess. This baked delight offers a warm, comforting flavor with just the right balance of cheesy goodness and autumn sweetness, all while keeping the meal clean and nutritionally balanced.

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NUTRITION

478kcal
Protein
32.6g
Fat
10.8g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Macaroni

1/2 cup Butternut Squash Puree

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1/2 cup Skim Milk

1/2 cup Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Onion Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in a large pot of boiling water until al dente. Drain and set aside.

  • 3

    In a bowl, combine the butternut squash puree, skim milk, nonfat Greek yogurt, garlic powder, onion powder, salt, and pepper. Stir until smooth.

  • 4

    Mix the cooked macaroni with the squash sauce in a large mixing bowl. Stir in the shredded reduced-fat cheddar cheese until evenly combined.

  • 5

    Transfer the mixture into a lightly greased baking dish, smoothing the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is heated through.

  • 7

    Allow the dish to cool slightly 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 lighter twist on classic mac & cheese with a velvety butternut squash sauce that blends reduced-fat cheddar and Greek yogurt for creaminess. This baked delight offers a warm, comforting flavor with just the right balance of cheesy goodness and autumn sweetness, all while keeping the meal clean and nutritionally balanced.

NUTRITION

478kcal
Protein
32.6g
Fat
10.8g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Macaroni

1/2 cup Butternut Squash Puree

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1/2 cup Skim Milk

1/2 cup Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Onion Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in a large pot of boiling water until al dente. Drain and set aside.

  • 3

    In a bowl, combine the butternut squash puree, skim milk, nonfat Greek yogurt, garlic powder, onion powder, salt, and pepper. Stir until smooth.

  • 4

    Mix the cooked macaroni with the squash sauce in a large mixing bowl. Stir in the shredded reduced-fat cheddar cheese until evenly combined.

  • 5

    Transfer the mixture into a lightly greased baking dish, smoothing the top.

  • 6

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is heated through.

  • 7

    Allow the dish to cool slightly before serving.