Source: Cooking Light (slightly modified by Aimee)
One 1-pound butternut squash, peeled & cubed
1 1/4 cup vegetable broth
1 1/2 cups milk
2 garlic cloves
16 o. uncooked cavatappi pasta (or other pasta)
1 tsp salt
1/2 tsp pepper
2 TB Greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated Romano cheese
1/4 cup shredded Parmesan
1/2 cup seasoned Panko bread crumbs
1 TB olive oil
1. Preheat oven to 375. Combine squash, broth, milk, & garlic in medium saucepan; bring to boil, reduce heat, cover & simmer until squash is tender (about 25 minutes).
2. Meanwhile, cook pasta in large pot according to package directions. Drain & place back in pot.
3. Place squash mixture in food processor with salt, pepper, & yogurt; process until smooth. Add to pot along with Gruyere & Romano cheeses; stir until combined. Spread mixture into oiled 13 x 9 baking dish.
4. In small bowl, combine Parmesan, panko, & olive oil. Sprinkle evenly over pasta. Bake for 25 minutes or until bubbly.
One 1-pound butternut squash, peeled & cubed
1 1/4 cup vegetable broth
1 1/2 cups milk
2 garlic cloves
16 o. uncooked cavatappi pasta (or other pasta)
1 tsp salt
1/2 tsp pepper
2 TB Greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated Romano cheese
1/4 cup shredded Parmesan
1/2 cup seasoned Panko bread crumbs
1 TB olive oil
1. Preheat oven to 375. Combine squash, broth, milk, & garlic in medium saucepan; bring to boil, reduce heat, cover & simmer until squash is tender (about 25 minutes).
2. Meanwhile, cook pasta in large pot according to package directions. Drain & place back in pot.
3. Place squash mixture in food processor with salt, pepper, & yogurt; process until smooth. Add to pot along with Gruyere & Romano cheeses; stir until combined. Spread mixture into oiled 13 x 9 baking dish.
4. In small bowl, combine Parmesan, panko, & olive oil. Sprinkle evenly over pasta. Bake for 25 minutes or until bubbly.
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