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1 large butternut squash, about 3 lbs.
1/4 cup water
1 lb. cavatappi, uncooked
3 Tbsp. nonfat plain Greek yogurt
1 1/2 cups nonfat milk
1 1/4 cups low sodium vegetable or chicken broth
1 1/2-2 tsp. coarse salt
1/2 tsp. ground black pepper
Pinch each nutmeg and cayenne pepper
3 Tbsp. salted butter
2 1/2 cups shredded marble jack cheese
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese, divided
1/2 cup panko bread crumbs
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees. Cut butternut squash in half, lengthwise, and scoop out seeds. Place in baking dish, flesh side down, and pour water in the baking dish. Roast in oven for 35-40 minutes, until soft. Scoop out cooked flesh and discard skin. Set squash flesh aside.
Cook pasta according to package directions, omitting salt. Drain and set aside.
Meanwhile, place butternut squash, Greek yogurt, milk, chicken broth, salt, black pepper, nutmeg and cayenne in a blender and puree until smooth.
Heat butter in a saucepan and add squash puree. Add marble jack, Gruyere and half of the parmesan cheese and cook on medium, stirring, until cheese is melted.
Coat a 9x13 glass baking dish with cooking spray. Add cooked pasta to the baking dish and pour in the squash/cheese sauce. Stir until combined. Place in oven and bake for 20 minutes.
Remove dish and turn oven on low broil. Top pasta with remaining parmesan cheese and bread crumbs. Spray top with cooking spray. Place back in the oven and broil for 4-5 minutes, until top is browned, rotating the dish if necessary.
Remove from the oven and sprinkle with parsley. Serve and enjoy!
You can cook the squash up to 3 days in advance and refrigerate