MAC AND CHEESE WITH BUTTERNUT SQUASH

MAC AND CHEESE WITH BUTTERNUT SQUASH image

Categories Pasta

Yield 8 1 1/3 c

Number Of Ingredients 15

3 cups cubed butternut squash
1 1/4 c fat free lower sodium chicken broth
1 1/2 c fat free milk
2 garlic cloves
1 tsp kosher salt
1/2 tsp black pepper
2 T Greek yoghurt fat free
1 1/4 c shredded Gruyere cheese (5 oz)
1 c (4oz) grated pecorino Romano cheese
1/4 c (1oz) finely shredded parmigiana-reggiano cheese , divided
1 lb uncooked cavatappi
Cooking spray
1 tsp olive oil
1/2 c panko
2 Tchopped parsley

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.