Abby got this in some IU publication, October 2014.

Ingredients

• 1 1/2 cups cubed peeled butternut squash (about one, 1-pound squash)
• ½ cup diced white onion
• 3/4 cups fat-free, low-sodium chicken broth
• 3/4 cups fat-free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt
• ½ teaspoon freshly ground black pepper
• 2/3 cups (3 ounces) shredded sharp Cheddar cheese
• 1/4 cup (1 ounces) finely grated fresh Parmigiano-Reggiano cheese
• 1/2 pound uncooked wheat pasta
• Cooking spray
• 1 teaspoon olive oil
• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

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.