BUTTERNUT MAC & CHEESE
3 cups peeled & cubed butternut squash (about 1 lb.)
1 1/4 cups low sodium vegetable broth
1 1/2 cups fat free milk (may use soy, almond or coconut milk)
2 cloves of garlic, peeled
2 tablespoons PLAIN fat free Greek yogurt
1 teaspoon salt
1/s teaspoon ground black pepper
1 1/4 cups shredded gruyere cheese (about 5 ounces)
1 cup grated pecorino romano cheese (about 4 ounces)
1/4 cup finely grated parmesan cheese – divide in 2 (about 1 ounce total)
1 pound uncooked whole wheat cavatappi pasta
Olive oil cooking spray
1 teaspoon olive oil
1/2 cup panko crumbs
2 tablespoons fresh parsely
Preheat your oven to 375 degrees
Combine squash, broth, milk and garlic in a medium saucepan; bring to boil over a medium-high heat. Reduce heat to medium and simmer until squash cubes are tender. This should be about 25 minutes.
Place the hot squash mixture in a blender, add salt, pepper and the Greek yogurt. Remove the centerpiece of the blender lid to allow steam to escape, put the lid on the blender. Place a clean towel over the opening in the blender lid to avoid sauce splattering when mixed.
Blend until smooth.
Place blended sauce mixture in a bowl. Stir in gruyere, pecorino romano and 2 tablespoons of the parmesan cheese. Stir until combined.
Cook pasta according to package directions, but don’t add salt or butter, oil or other fat, if called for on the package. After cooking, drain well.
Add pasta to bowl with the sauce mixture and gently stir until well combined.
Coat a 13 x 9 glass or ceramic baking dish with olive oil cooking spray.
Spread sauce & pasta mixture evenly into the prepared 13 x 9 pan.
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Once the oil is warmed, add the 1/2 cup of panko breadcrumbs and cook until golden brown, about 2 minutes.
Remove panko mixture from heat and add the remaining 2 tablespoons of parmesan cheese. Sprinkle over hot pasta mixture in the 13 x 9 pan. Lightly coat topping with cooking spray.
BAKE at 375 degrees for 25 minutes, or until bubbly. Sprinkle with parsley and serve!