As Aired on October 24, 2013
Recipe Courtesy of FoodFightwithVonnie.com
3 cups cubed, peeled butternut squash (about 1 pound)
1 1/4 c. fat free, low sodium chicken stock
1 1/2 c. fat free milk
2 garlic cloves
1 t. salt
1/2 t. pepper
1 t. cinnamon
1/4 t. nutmeg
2 T. fat free Greek yogurt
1 1/4 c. shredded Gruyere cheese
1 c. grated Romano cheese
1/2 c. grated Parmigiano reggiano cheese, divided
1 pound whole wheat penne or elbow macaroni
1 t. olive oil
1/2 c. panko bread crumbs
2 T. chopped fresh parsleyDirections:
1.) Prepare the pasta according to the package directions, while pasta is cooking, combine the squash, broth, milk and garlic in a medium saucepan. Bring to a boil over medium high heat, reduce to simmer for about 25 minutes until the squash is fork tender. Remove from heat. Place the hot squash mixture into a blender. Add the salt, pepper, cinnamon, nutmeg and yogurt.
2.) Remove the center of the blender lid. Place a towel over the top of the hole and blend mixture until it is smooth. Place the blended squash mixture into a bowl and combine the Gruyere, Romano and 1/4 cup of the Parmesan. Stir until combined.
3.) Add pasta to the squash mixture. Spread evenly into a sprayed 13 x 9 inch ceramic baking dish. Heat the oil in a small skillet over medium heat, add the panko and brown the bread crumbs lightly.
4.) Remove from heat and add the remaining Parmesan. Sprinkle crumbs over the top of the mac and cheese. Lightly spray the top of the bread crumbs with cooking spray. Bake at 375 degrees for 25 minutes.
2 T. extra virgin olive oil
2 T. rice wine vinegar
1 t. Dijon mustard
1/2 t. salt