Rich tasting butternut squash stands in for the traditional butter in this sauce, and no one will know you’ve added a burst of veggies to the dish, too!
3 cups cubed, peeled butternut squash (about 1 pound)
1 ½ cups low sodium chicken broth
2 ½ cups fat free milk
4 cloves garlic
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons fat free Greek yogurt
1 ¼ cups (5 ounces) shredded Gruyere cheese
1 cup (4 ounces) grated Pecorino Romano Cheese
¼ cup (1 ounce) finely grated fresh Parmigianino-Reggiano cheese, divided
1 pound uncooked cavatappi pasta
Cooking spray
1 teaspoon olive oil
½ cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees. Combine squash, broth, milk and garlic in a medium sauce pan; bring to a boil. Reduce heat and simmer until squash is tender when pierced with a fork, about 25 minutes.
Place hot squash mixture in a blender. Add salt, pepper and yogurt. Remove the center piece of the blender (to allow for steam to escape); secure blender lid and blend until smooth. Place clean towel over opening in blender lid to avoid splatters. Place squash mixture in large bowl, stir in Gruyere, Pecorino Romano and 2 tablespoons of Parmigiano-Reggiano until combined.
Cook pasta according to package directions omitting salt and oil; drain well. Add pasta to squash mixture; stir until combined. Spread mixture evenly into a 13”x9” glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko bread crumbs; cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigianino- Reggiano cheese. Sprinkle panko mixture evenly over hot pasta; lightly coat topping with cooking spray. Bake at 375 degrees for 25 minutes or until bubbly. Remove from oven and sprinkle with parsley; serve immediately. Makes 12 Servings (serving size: 1 cup)
Per serving: 287 Calories, 27 mg Cholesterol, 8 g Fat, 5 g Saturated Fat, 405 mg Sodium, 38 g Carbohydrate, 2 g Fiber, 16 g Protein.
Adapted from: “Cooking Light” magazine.
