A New Twist on an Old Favorite

Looking for a new way to use all that butternut squash you have lying around?  Well search no further - here is a squashy twist on a classic recipe!

Creamy, Light Macaroni and Cheese

Ingredients

• 3 cups cubed peeled butternut squash (about one 1 lb. squash)
• 1 1/4 cups fat-free, lower-sodium chicken or vegetable broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups shredded Gruyere cheese 
• 1 cup grated pecorino Romano cheese 
• 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi (or other pasta)
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese bread crumbs)
• 2 tablespoons chopped fresh parsley

Preparation

    1.  Preheat oven to 375 degrees Fahrenheit.
    2.  Combine squash, broth, milk, and garlic 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 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); 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.  Stir until combined.  

    4.  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-inch glass or ceramic baking dish coated with cooking spray.  

    5.  Heat oil in a medium skillet over medium heat.  Add panko, and cook for 2 minutes or until golden brown.  Remove form heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.  Sprinkle evenly over the hot pasta mixture.  Lightly coat topping with cooking spray.
    6.  Bake at 375 degrees Fahrenheit for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.

Note: If Gruyere, Romano, and/or Parmigiano-Reggiano cheeses are unavailable, other cheeses may be substituted, but using the same amount of cheese is recommended.  Also, step 5 is optional; if desired, simply sprinkle remaining cheese and panko over without toasting the panko first.  

Adapted from myrecipes.com and Cooking Light