Butternut Squash Mac and Cheese

Ingredients

  • 2 cups cubed peeled butternut squash (about 1 [1-pound] squash)
  • 1 cup chicken broth
  • 3/4 cup milk
  • 1 garlic clove
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Greek yogurt
  • 3/4 cup shredded Gruyère cheese
  • 1/2 cup grated pecorino Romano cheese
  • 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1/2 pound uncooked cavatappi
  • 1 teaspoon olive oil
  • 1/4 cup breadcrumbs

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.

Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 1 tablespoon Parmigiano-Reggiano. Stir until combined.

Preheat oven to 375. 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 greased 8 x 8-inch glass or ceramic baking dish

Heat oil in a medium skillet over medium heat. Add breadcrumbs, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Bake for 25 minutes or until bubbly and serve immediately

From Cooking Light

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