Creamy butternut squash macaroni
Recipe by Amanda Behrends
3 cups cubed peeled butternut squash
1 1/4 cups chicken broth
1 1/2 cups fat free milk
2 garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp greek yogurt
1 1/4 cup (5oz) Gruyere cheese
1 cup (4oz) pecorino Romano cheese
1/4 cup parmigiano-reggiano cheese
1 pound corkscrew pasta such as cavatappi or rotini
1 tsp olive oil
1/2 cup panko
Prep. Time → 60 min
Cook Time → 25 min
1. Preheat oven to 375.
2. Cook pasta according to package directions.
3. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over med-high heat. Reduce heat and simmer until squash is tender, about 25 minutes.
4. Place the hot squash mixture into a blender. Add salt, pepper, and greek yogurt. Blend until smooth.
5. Place blended squash mixture into a large bowl. Stir in Gruyere, romano, and 2tbps parmesean until combined.
6. Add pasta to squash and cheese mixture and stir until combined.
7. Spread evenly into a 13x9 baking dish coated with cooking spray.
8. Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes, until golden brown. Remove from heat, stir in remaining parmesean. Sprinkle evenly over pasta mixture.
9. Bake at 375 for 25 minutes.
10. **I sometimes add chicken or bacon to this as well.**
main courses January 16, 2012 02:05
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