Lightened Up Squash Mac and Cheese

Who doesn't love mac and cheese (OK so other than Daniel...) This recipe was on The Chew by Clinton Kelly. I love it --my only suggestion is to make sure the milk doesn't come to a full boil. I also used the hand immersion rather than a blender and just kept stirring the mixture to add the cheese after blending. It also was much better after it stood for 30 min -- and the reheat for lunch was decadent!

• 3 cups cubed butternut squash ( I bought precut)
• 1 1/4 cups chicken stock
• 1 1/2 cups milk
• 2 cloves garlic
• 2 tablespoons fat-free Greek yogurt
• 1 cup shredded Gruyere cheese
• 1 cup grated Parmigiano-Reggiano
• 1 pound cavatappi pasta
• 1 tablespoon butter
• 1/2 cup Italian seasoned panko breadcrumbs
• 2 tablespoons chopped fresh parsley

• In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic.  Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).
• Remove from heat and add to the base of a blender.  Add in the Greek yogurt and season with salt and pepper.  Blend starting on low and slowly increase the speed, being careful to avoid splatters. Blend until smooth and then add in the Gruyere and Parmigiano-Reggiano. Blend again until combined and cheese is melted.
• Bring a large pot of salted water to a boil.
• Cook the cavatappi according to the package instructions.
• Meanwhile, heat butter in a medium sauté pan over medium heat. Add panko and cook until golden brown, stirring occasionally. Remove from heat and set aside.
• When pasta is done, drain and add it directly to the cheesy squash mixture.
• Serve with the toasted panko sprinkled on top.  Garnish with chopped parsley.
  
  Tips
  - Make the cheese-squash sauce ahead of time and warm before use.