Ingredients

3 cups butternut squash, peeled, seeded and chopped

1 cup low sodium chicken broth 1 3/4 cups milk
2 garlic cloves
2 tbsp. plain Greek yogurt

1 1/4 cup cheddar cheese, grated

1 cup pecorino Romano cheese, grated

1/4 cup Parmesan cheese, grated and divided

1 pound whole-wheat pasta shells or corkscrews

1 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 cup panko breadcrumbs
2 tbsp. fresh parsley, chopped

Fast Facts

The vitamin C and beta-carotene in butternut squash helps reduce the e ects of asthma.

Leftover Love

Creamy Butternut Squash Mac & Cheese

25

minutes

12

1/2 cup servings

• Preheat oven to 375F

• Combine squash, broth, milk and garlic in a medium saucepan; bring to a gentle boil on medium-high heat. Reduce heat and simmer until squash is tender, approximately 25 minutes. Remove from heat.

• Cook pasta according to package directions; drain and set aside.

• Place hot squash mixture in food processor
or blender. Add Greek yogurt and puree until smooth. Remove lid, add cheddar, pecorino and 2 tablespoons of Parmesan and puree until cheese is melted and combined.

• Add squash mixture to the cooked pasta and stir until combined. Spread mixture evenly into a lightly greased 13x9-baking dish.

• Heat oil in a medium skillet. Add panko and cook until golden brown, approx 2 minutes. Remove from heat, stir in remaining Parmesan cheese and sprinkle evenly on top of the hot pasta mixture.

• Bake for 25 minutes or until bubbly. Remove from heat, allow slightly cooling; and topping with fresh parsley