Ingredients
- 3 c cubed peeled butternut squash (about 1 pound)
1.25 c fat-free, lower-sodium chicken broth
1.5 c fat-free milk
2 garlic cloves
tsp. kosher salt
.5 tsp. freshly ground black pepper
2 tbsp. fat-free Greek yogurt
1.25 (5 oz) shredded Gruyere cheese
1 c (4 oz) grated pecorino Romano cheese
.25 (1 oz) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound cavatappi (I used 12 oz whole wheat rigatoni)
Cooking spray
1 tsp olive oil
.5 c panko (Japanese bread crumbs)
2 tbsp. chopped fresh parsley
Description
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