Category: Vegetarian Dishes

Serves: 8

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1lb] squash)
• 1 1/4 cups fat-free, lower sodium chicken broth
• 1 1/2 cups fat-free milk or almond milk
• 2 garlic cloves
• 1 tsp kosher sal
• 1/2 tsp freshly ground black pepper
• 2 Tbsp fat-free Greek yogurt
• 1 1/4 cups (5oz) shredded Gruyere cheese
• 1 cup (4 oz) grated pecorino Romano cheese
• 1/4 cup (1 oz) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 lb uncooked wheat-free, gluten-free pasta
• Cooking spray
• 1 tsp olive oil
• 1/2 cup gluten free breadcrumbs
• 2 Tbsp chopped fresh parsley

Directions

1. Preheat oven to 375F.
2. Combine squash, brother, 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 Tbsp 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 13×9-in 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 from heat; stir in remaing 2 Tbsp of Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375F for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Nutrition Facts

Calories 390, Fat 10.9g, Protein 19.1g, Carbohydrates 45g, Fiber 3.2g, Cholesterol 31mg, Iron 2.4mg, Sodium 589mg, Calcium 403mg