Ingredients: |
Ingredients: 3 cubes, peeled butternut Squash 1 ¼ cup fat free sodium chicken broth 1 ½ fat free milk 1 tsp. salt ½ tsp. ground black pepper 2 T. fat free greek yogurt 1 1¼ c gruyere cheese 1 cup grated romano cheese ¼ cup grated fresh parmigiana- reggiano cheese, divided 1 lb. uncooked pasta 1 tsp EVOO ½ cup panko breadcrumbs 2 T. chopped fresh parsley
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Directions: |
Directions:Preheat oven to 375 º. Combine squash , broth , mile and garlic in a medium saucepan. Bring to a boil over medium- high heat. Reduce heat and simmer until squash is tender and pierced. 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 the blender lid ( to allow steam to escape.) 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, romano, and 2 T. of parmigiana - regianno. Stir until combined. Cook pasta and drain well. Add past to squash mixture and stir until combined. Spread mixture evenly into a pan coated with cooking spray. Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes. Remove from heat. Stiring in remaining 2 tsp. of parmigiana - reggiano cheese. Sprinkle evenly over hot pasta mixture. Lightly coat topping with cooking oil spray. Bake 375 º for 25 minutes. Sprinkle with parsley and serve. |