Butternut Mac and Cheese

Abby got this in some IU publication, October 2014.




1. Preheat oven to 375 degrees.
2. Combine squash, onion, broth, milk and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork (about 25 minutes). Remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper and Greek yogurt. Remove the center piece of blender lid to allow steam to escape; secure blender lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters. Blend until smooth. Place blended squash mixture in a bowl and stir in the two cheeses until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13-by-9-inch glass or ceramic baking dish coated with cooking spray.
5. Mix the olive oil and panko in a bowl to evenly coat the breadcrumbs. Sprinkle evenly over the hot pasta mixture.
6. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.