Servings: 8 to 1⅓ cups

3 cups butternut squash, cubed and peeled (about 1-1lb squash) 3 cups butternut squash, cubed and peeled (about 1 to 1lb squash)
1¼ cups fat free, low podium chicken broth 1¼ cups fat free, low podium chicken broth
1½ cups cfat free milk 1½ cups cfat free milk
2 garlic cloves, peeled 2 garlic cloves, peeled
2 tbsp plain fat free greek yogurt 2 tbsp plain fat free greek yogurt
1 tsp kosher salt 1 tsp kosher salt
½ tsp ground black pepper ½ tsp ground black pepper
1¼ cups (5 ounces) shredded gruyere cheese 1¼ cups (5 ounces) shredded gruyere cheese
1 cup (4 ounces) grated parmigiano-reggiano cheese, divided 1 cup (4 ounces) grated parmigiano-reggiano cheese, divided
1 lb uncooked cavatappi 1 lb uncooked cavatappi
cooking spray cooking spray
1 tsp olive oil 1 tsp olive oil
½ cup panko breadcrumbs (low sodium, whole grain) ½ cup panko breadcrumbs (low sodium, whole grain)
2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped

Preheat oven to 375 degrees.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to boil over medium-high heat.
Reduce heat to medium, simmer until squash is tender when pierced with fork, 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); secure blender lid on blender.
Place clean towel over opening in blender lid (to avoid splatters) and blend until smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino romano, and 2 tbsp parmigiano-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 13x9 inch glass or ceramic baking dish coated with cookinig spray.
Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tbsp parmigiano-reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375 for 25 minutes or until bubbly. Sprink with parsley and serve immediately.

NUTRITION FACTS  NUTRITION FACTS
390 calories  390 calories
10.9 grams fat  10.9 grams fat
6.1 grams sat. fat  6.1 grams sat. fat
19.1 grams of protein  19.1 grams of protein
53.9 grams carbs  53.9 grams carbs
3.2 grams fiber  3.2 grams fiber
589 mg of sodium  589 mg of sodium
403 grams calcium  403 grams calcium