Squash Mac & Cheese with Whole Wheat Pasta

3  cups		butternut squash, cubed
1-1/4  cups		chicken stock
1-1/2  cups		almond milk
2		cloves garlics
2  tablespoons		fat free Greek yogurt
1  cup		shredded Gruyère cheese
1  cup		grated Parmesan
1  lb.		cavatappi pasta
3		butters
1/2  cup		Italian seasoned panko breadcrumbs
2  tablespoons		chopped fresh parsley
1  pinch		Kosher salt and ground black pepper, to taste

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In a medium saucepan over medium-high heat 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, cool slightly and add to 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 Parmigianino. Blend again until combined and cheese is melted. Pour into a large mixing bowl and set aside.

Bring a large pot of salted water to a boil. Cook the cavatappi according to the package instructions. When pasta is done, drain and add it directly to the cheesy squash mixture.

Meanwhile, spray Pam into pan over medium heat. Add panko and cook until golden brown, stirring occasionally, about 3 to 4 minutes. Remove from heat and set aside.

Spoon the mac and cheese into bowls and sprinkle with the toasted panko. Garnish with chopped parsley.