Butternut squash mac and cheese
- 3 cups cubed peeled butternut squash, about 1 (1-pound) squash
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups fat-free milk
- 2 garlic cloves, peeled
- 2 tablespoons plain fat-free Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups (5 ounces) shredded Gruyere cheese
- 1 cup (4 ounces) grated pecorino Romano cheese
- 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons minced fresh parsley
1. Preheat oven to 375 degrees.
2. Combine first 4 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Place hot squash mixture in a blender. Add yogurt, salt and pepper. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano and 2 tablespoons Parmigiano-Reggiano until well combined
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture; stir until combined. Spread mixture evenly into a 13x9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add panko; cook 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley; serve immediately.