Creamy butternut squash macaroni

0 piace 0 commenti Ricetta di Amanda Behrends

Ingredienti per 8 servings

3 cups cubed peeled butternut squash
1 1/4 cups chicken broth
1 1/2 cups fat free milk
2 garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp greek yogurt
1 1/4 cup (5oz) Gruyere cheese
1 cup (4oz) pecorino Romano cheese
1/4 cup parmigiano-reggiano cheese
1 pound corkscrew pasta such as cavatappi or rotini
1 tsp olive oil
1/2 cup panko

85 min · Facile

Preparazione

1. Preheat oven to 375.

2. Cook pasta according to package directions.

3. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over med-high heat. Reduce heat and simmer until squash is tender, about 25 minutes.

4. Place the hot squash mixture into a blender. Add salt, pepper, and greek yogurt. Blend until smooth.

5. Place blended squash mixture into a large bowl. Stir in Gruyere, romano, and 2tbps parmesean until combined.

6. Add pasta to squash and cheese mixture and stir until combined.

7. Spread evenly into a 13x9 baking dish coated with cooking spray.

8. Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes, until golden brown. Remove from heat, stir in remaining parmesean. Sprinkle evenly over pasta mixture.

9. Bake at 375 for 25 minutes.

10. **I sometimes add chicken or bacon to this as well.**

secondi January 16, 2012 02:05