MAC AND CHEESE WITH BUTTERNUT SQUASH
Steps:
- Preheat oven to 375. Combine squash, broth, milk, and garlic in med saucepan; bring to a boil over med high heat. Reduce heat to medium and and simmer until squash is tender. 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 blender lid to allow steam to escape. Place a clean towel over lid to prevent splatters and blend till smooth. Place squash mixture in a bowl. Stir in gruyere, pecorino Romano and 2 T parmigiana-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 13 x 9 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 stirring in the remaining 2 T parmigiana-reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray. Bake at 375 for 25 minutes till bubbly. Sprinkle with parsley and serve.
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