Creamy Light Butternut Squash, Macaroni and Cheese

By Reen

Ingredients

• 3 cups cubed, peeled butternut squash (about 1 lb.)
• 1 1/4 cup fat-free chicken broth
• 1-1/2 cup fat free milk
• 2 garlic cloves
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 TBS fat free greek yogurt
• 1-1/4 cup (5 oz) Gruyere cheese, shredded
• 1 cup grated Romano cheese
• 1/4 cup (4 oz) grated pecorino Romano cheese
• 1 pound uncooked cavatappi
• Cooking spray
• 1 tsp olive oil
• 1/2 cup panko (Japanese bread crumbs)
• 2 TBS chopped fresh parsley

Details

Servings 8
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 375 degrees.
Combine squash, broth, milk and garlic 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.
Place the hot squash mixture in a blender.
Add salt, pepper and Greek yogurt.
Remove the center piece of the blender to allow steam to escape; secure blender lid on blender.
Place a clean towel over opening in blender to avoid splatters and blend until smooth.
Place blended squash mixture in a bowl and stir in gruyere, romano and 2 TBS of the Parmigiano-Reggiano; stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well.
Add pasta to squash mixture and stir until combined.
Spread mixture evenly into a 13x9inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat.
Add panko and cook for 2 minutes or until golden brown; remove from heat.
Stir in remaining 2 TBS Parmigiano-Reggiano cheese.
Sprinkle evenly over the hot pasta mixture.
Lightly coat topping with cooking spray.
Bake at 375 degrees for 25 minutes or until bubbly.
Sprinkle with parsley and serve immediately.

390 calories: 10.9 gm fat; 19.1 gm protein, 53.9 gm carbohydrate