Adapted from Cooking Light (no online link found).
- – 3 cups cubed and peeled butternut squash
- – 1 1/4 cups chicken broth
- – 1 1/2 cups fat free milk
- – 2 garlic cloves
- – 1 teaspoon kosher salt
- – 1/2 teaspoon black pepper
- – 2 tablespoons fat free (or low fat) Greek yogurt
- – 1 1/4 cups shredded Gruyere cheese
- – 1 cup grated Romano cheese
- – 1/4 cup finely grated Parmesan-Reggiano cheese – divided
- – 1 pound cavatappi or shell noodles
- – Cooking spray
- – 1 teaspoon olive oil
- – 1/2 cup Panko
- – 2 tablespoons chopped fresh parsleyPreheat oven to 375. Boil and drain pasta, rinse with cold water to prevent sticking and overcooking. Set aside.
Peel and slice butternut squash in to around 1 inch cubes. I nearly severed my finger off doing this so go slow. The skin is tough.
Bring butternut squash, chicken broth, milk, and garlic to a boil. Reduce heat and simmer for 15-20 minutes or until squash can be easily pierced with a fork. Remove from heat and cool just slightly.
While squash is simmering, grate cheese. Use the wider grate for the Romano and Gruyere, and the finer grate for the Parmesan.
Once the squash mixture has cooled a little, ladle it carefully into a blender. Top with salt, pepper, and Greek yogurt. Blend until smooth, stopping midway to let steam escape.
Pour squash mixture into a large bowl, and immediately add all Romano, Gruyere, and 2 tablespoons of Parmesan. Mix well. The heat from the squash will melt the cheese most of the way. Add cooked, drained pasta and stir well.
Heat oil in a skillet and add Panko. Cook until golden brown, about two minutes. Watch carefully. Remove from heat, add remaining Parmesan cheese.
Spray a large baking pan dish with cooking spray. Pour the sauce and pasta into it. Top with Panko/Parmesan mixture. Bake for 20-25 minutes or until bubbly.
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