Nicole Hallissey MS, RDN, CDN
What you'll need...
1 medium butternut squash, peeled and cubed (about 3 cups)
1.5 cups vegetable broth, I like Pacific Organic Low Sodium
1 cup 2% milk
1 small white onion, diced
2 tablespoons fresh thyme, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons plain Greek yogurt
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmigiano-Reggiano cheese
1 box (1 lb) uncooked whole wheat elbow noodles
1/3 cup whole wheat Panko breadcrumbs
How to make:
1 Preheat oven to 375 degrees F.
Heat a pot of water to boil for the pasta. Add the pasta and cook to al dente. If using alternative pastas, follow the cooking directions on the package. I used Banza chickpea pasta.
While pasta cooks, heat a medium pot over medium heat. Add the olive oil and once warm, add the thyme and onion and cook for about 3 minutes. Add the garlic and cook for another 2 minutes. Whisk in the chicken broth, then combine with butternut squash and boil for about 10 minutes. Stir in milk until the sauce bubbles.
Once squash is tender, carefully transfer contents to a blender or use an immersion blender. Stir in Greek yogurt. Blend until smooth. Transfer back to the pot and add both cheese, salt, pepper and nutmeg. Stir to combine.
Fold in pasta. Pour everything into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle breadcrumbs. Bake for 15 minutes or until bread crumbs are browned.