Ingredients
- 3 cups cubed butternut squash
1 1/4 c fat free, lower sodium chicken broth
1 1/2 c fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fat free greek yogurt
1 1/4 cup (5 oz) shredded Gruyere cheese
1 cup (4 oz) grated pecorino romano cheese
1/4 cup finely grated Parmigiano-reggiano, divided
1 pound uncooked cavatappi
1/2 cup panko
Description
Adapted From Cooking Light Sep11
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