YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Macaroni Bake
Enjoy a comforting and creamy twist on traditional macaroni bake by combining roasted butternut squash with whole wheat macaroni and a light blend of Greek yogurt, cottage cheese, and low-fat cheddar. This dish is a balanced mix of hearty carbohydrates, savory protein, and a delicate hint of autumn spices, perfect for a satisfying meal any time of the day.
INGREDIENTS
2 oz Whole Wheat Macaroni
1 cup cubed Butternut Squash
1/2 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Cottage Cheese
1/2 cup Unsweetened Almond Milk
1/4 cup Shredded Low-Fat Cheddar Cheese
1 tsp Olive Oil
1/4 cup Diced Onion
1 clove Garlic, minced
Seasonings: Salt, Pepper, Nutmeg
PREPARATION
Preheat your oven to 375°F.
Bring a pot of water to boil and cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
On a baking sheet, toss the butternut squash cubes with 1 tsp olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly caramelized.
In a skillet over medium heat, sauté diced onion and minced garlic until they are softened and fragrant, about 3-4 minutes.
In a large mixing bowl, combine the cooked macaroni, roasted butternut squash, sautéed onion and garlic, nonfat Greek yogurt, low-fat cottage cheese, unsweetened almond milk, and shredded low-fat cheddar cheese. Add a pinch of nutmeg along with additional salt and pepper to taste.
Mix gently until all components are well incorporated.
Transfer the mixture to a lightly greased baking dish and bake for 15-18 minutes, until the top is bubbly and slightly golden.
Remove from oven and let cool for a few minutes before serving. Enjoy your creamy, comforting butternut squash macaroni bake!