This recipe is from the Sept. 2011 Cooking Light magazine and is the best light recipe I have ever tasted. I use rice flour macaroni in an effort to cut down on glutens. My kids and husband, both of whom refuse to eat squash go for seconds of this. It makes a lot so be prepared for left overs.
- 3 cups cubed peeled butternut squash
- 1 1/4 cups fat free, lower sodium chicken broth
- 1 1/2 cups fat free milk
- 2 cloves garlic, minced
- 1 tap kosher salt
- 2 Tbsp fat free Greek yogurt or sour cream
- 1 1/4 cups (5 oz) shredded Gruyere cheese
- 1/4 cup (4 oz) grated pecorino Romans
- 1 pound cavatappi or medium macaroni
- cooking spray
- 1 tap olive oil
- 1/2 cup panko
- 2 Tbsp chopped fresh parsley
- Pre-heat oven to 350Â°
- combine squash, broth, milk & garlic in large sauce pan. Bring to a boil over medium high heat. Reduce heat to medium and simmer until squash is tender, about 25 minutes. Remove from heat.
- Place squash mixture into blender and puree until smooth. Add salt, pepper & yogurt and blend until smooth.
- Place squash into large cooking bowl & stir in cheese.
- Cook pasta to al dents. * If using rice flour pasta cook pasta under al dents to avoid mushy pasta *
- Drain pasta & add to squash mixture.
- Pour pasta & squash mix into a sprayed 9 x 13 baking dish.
- Heat oil in skillet over medium heat. Add panko & cook for 2 minutes. Remove from heat & stir in parsley. Spread over top of pasta.
- Bake at 375Â° for 25 minutes or until bubbly.
|Amount Per Serving||%DV|
|Serving Size 176g|
|Recipe makes 8 servings|
|Calories from Fat 76||21%|
|Total Fat 8.64g||11%|
|Saturated Fat 4.54g||18%|
|Trans Fat 0.0g|
|Total Carbs 54.94g||15%|
|Dietary Fiber 3.0g||10%|