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Ingredients

• 3 cups cubed peeled butternut squash
• 1 1/4 cups fat free, lower sodium chicken broth
• 1 1/2 cups fat free milk
• 2 cloves garlic, minced
• 1 tap kosher salt
• 2 Tbsp fat free Greek yogurt or sour cream
• 1 1/4 cups (5 oz) shredded Gruyere cheese
• 1/4 cup (4 oz) grated pecorino Romans
• 1 pound cavatappi or medium macaroni
• cooking spray
• 1 tap olive oil
• 1/2 cup panko
• 2 Tbsp chopped fresh parsley

Description

This Recipe Is From The Sept. 2011 Cooking Light Magazine And Is The Best Light Recipe I Have Ever Tasted. I Use Rice Flour Macaroni In An Effort To Cut Down On Glutens. My Kids…

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