Ingredients

3 cups Butternut squash peeled and cubed
1 1/4 cups Fat-free milk
1 1/4 cup Fat-free low sodium chicken broth
2 cloves Garlic
1 tsp Kosher salt
1/2 tsp Freshly ground black pepper
2 tbsp Fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyere` cheese
1 1/4 cups (4 ounces) grated Pecorino Romano cheese
1/4 cups (1 ounce) finely grated fresh Parmigiano- Reggiano cheese (note, Parmesan is different)divided
1 pound Uncooked elbow pasta or cavatappi
Cooking spray
1 tsp Olive oil
1/2 cup Panko bread crumbs
2 tbsp Chopped fresh parsley

Description

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