3 cups cubed, peeled butternut squash
(about 1 pound)
1 ½ cups low sodium chicken broth
2 ½ cups fat free milk
4 cloves garlic
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons fat free Greek yogurt
1 ¼ cups shredded Gruyere cheese
1 cup grated Pecorino Romano Cheese
¼ cup finely grated fresh Parmigianino-
Reggiano cheese, divided
1 pound uncooked cavatappi pasta
1 teaspoon olive oil
½ cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees. Combine squash, broth, milk, and garlic in a medium sauce pan; bring to a boil. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.
Place hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of the blender (to allow for steam to escape); secure blender lid and blend. Place clean towel over opening in blender lid to avoid splatters. Blend until smooth.
Place blended squash mixture in large bowl, stir in Gruyere, Pecorino Romano, and 2 Tablespoons of Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions omitting the salt and fat; drain well. Add pasta to squash mixture, and stir until combined.
Spread mixture evenly into a 13”x9” glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko bread crumbs; cook for 2 minutes or until golden brown. Remove from heat and stir in remaining 2 tablespoons Parmigianino- Reggiano cheese. Sprinkle panko mixture evenly over hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375 degrees for 25 minutes or until bubbly. Remove from oven and sprinkle with parsley; serve immediately.
Makes 12 Servings (serving size: 1 cup)
Per serving: 287 Calories, 27 mg Cholesterol, 8 g Fat, 5 g Saturated Fat, 405 mg Sodium, 38 g Carbohydrate, 2 g Fiber, 16 g Protein.