Butternut Squash Macaroni Bake with Crispy Breadcrumbs

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

Butternut Squash Macaroni Bake with Crispy Breadcrumbs

YOUR SOLIN GENERATED RECIPE

Butternut Squash Macaroni Bake with Crispy Breadcrumbs

A comforting and satisfying bake combining tender whole wheat macaroni with naturally sweet roasted butternut squash, lightened up with a creamy blend of reduced-fat cheddar and nonfat Greek yogurt. Topped with a crunchy layer of whole wheat breadcrumbs, this dish offers a delightful mix of textures and flavors, perfect for any meal of the day.

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NUTRITION

462kcal
Protein
33.6g
Fat
6.2g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

1 cup diced roasted butternut squash

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup nonfat Greek yogurt

1/4 cup whole wheat breadcrumbs

1 tablespoon fresh thyme

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Roast the diced butternut squash in the oven or sauté on the stovetop until tender. Season with a pinch of salt and pepper.

  • 4

    In a large bowl, combine the cooked macaroni, roasted butternut squash, nonfat Greek yogurt, and half of the shredded reduced-fat cheddar cheese. Mix in the fresh thyme and adjust seasoning with salt and pepper.

  • 5

    Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining cheese evenly on top.

  • 6

    Mix breadcrumbs with a tiny drizzle of olive oil if desired, then evenly sprinkle them over the cheese layer for extra crispiness.

  • 7

    Bake the dish in the preheated oven for around 20 minutes or until the top is golden and bubbly.

  • 8

    Let the bake cool for a few minutes before serving.

Butternut Squash Macaroni Bake with Crispy Breadcrumbs

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

Butternut Squash Macaroni Bake with Crispy Breadcrumbs

YOUR SOLIN GENERATED RECIPE

Butternut Squash Macaroni Bake with Crispy Breadcrumbs

A comforting and satisfying bake combining tender whole wheat macaroni with naturally sweet roasted butternut squash, lightened up with a creamy blend of reduced-fat cheddar and nonfat Greek yogurt. Topped with a crunchy layer of whole wheat breadcrumbs, this dish offers a delightful mix of textures and flavors, perfect for any meal of the day.

NUTRITION

462kcal
Protein
33.6g
Fat
6.2g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

1 cup diced roasted butternut squash

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup nonfat Greek yogurt

1/4 cup whole wheat breadcrumbs

1 tablespoon fresh thyme

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Roast the diced butternut squash in the oven or sauté on the stovetop until tender. Season with a pinch of salt and pepper.

  • 4

    In a large bowl, combine the cooked macaroni, roasted butternut squash, nonfat Greek yogurt, and half of the shredded reduced-fat cheddar cheese. Mix in the fresh thyme and adjust seasoning with salt and pepper.

  • 5

    Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining cheese evenly on top.

  • 6

    Mix breadcrumbs with a tiny drizzle of olive oil if desired, then evenly sprinkle them over the cheese layer for extra crispiness.

  • 7

    Bake the dish in the preheated oven for around 20 minutes or until the top is golden and bubbly.

  • 8

    Let the bake cool for a few minutes before serving.