Butternut squash mac and cheese

By Tlmazzucco

Ingredients

• 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

Preparation

Step 1

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.