Ingredients
- 3 cup cubed peeled butternut squash, about 1 (1-pound) squash
- 1 1/4 cup fat-free, lower-sodium chicken broth
- 1 1/2 cup fat-free milk
- 2 cup garlic cloves, peeled
- 2 tablespoon plain fat-free greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cup (5 ounces) shredded gruyere cheese
- 1 cup (4 ounces) grated pecorino romano cheese
- 1/4 cup (1 ounce) finely grated fresh parmigiano-reggiano cheese, divided
- 1 pound uncooked cavatappi
- 1 teaspoon olive oil
- 1/2 cup panko (japanese breadcrumbs)
- 2 tablespoon minced fresh parsley
Preparation
Baking Directions:
1.Preheat oven to 375 degrees.
2.Combine first 4 ingredients 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.
3.Place hot squash mixture in a blender.
Add yogurt, salt and pepper.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano and 2 tablespoons Parmigiano-Reggiano until well combined 4. Cook pasta according to package directions, omitting salt and fat; drain well.
Add pasta to squash mixture; stir until combined.
Spread mixture evenly into a 13x9-inch glass or ceramic baking dish coated with cooking spray.
5.Heat a medium skillet over medium heat.
Add oil to pan; swirl to coat.
Add panko; cook 2 minutes or until golden brown.
Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.
Sprinkle evenly over pasta mixture.
Lightly coat topping with cooking spray.
6.Bake at 375 degrees for 25 minutes or until bubbly.
Sprinkle with parsley; serve immediately.
Tips:
Calories 390; Fat 10.9g (sat 6.1g, mono 2.1g, poly 0.4g); Protein 19.1g; Carb 53.9g; Fiber 3.2g; Chol 31mg; Iron 2.4mg; Sodium 589mg; Calc 403mg