• 3 cups cubed peeled butternut squash
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups fat-free milk
  • 2 garlic cloves, peeled
  • 2 tblsp plain fat-free Greek yogurt
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese
  • 1 cup (4 ounces) grated pecorino Romano cheese
  • 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 pound uncooked cavatappi
  • Cooking spray
  • 1 tsp olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tblsp chopped fresh parsley

Happy Tuesday folks! Whether you’re joining me early today or you’re stopping by after seeing me this morning on The Morning Blend, I’ve got an exciting recipe and giveaway for you today! This recipe is a repost from an earlier date but I really think you’ll love this dish.

If you’re joining me after The Morning Blend, you probably are looking for the delicious recipe for the macaroni and cheese I made, lightened up by incorporating butternut squash into the dish. Also included is some delicious and local cheese from Sartori Cheese out of Plymouth, WI.  Below is the recipe if you’d like to make this for yourself (and be sure to scroll down for the exciting giveaway!).

Preheat oven to 375°.  Combine the cubed squash, chicken broth, milk and garlic in a medium saucepan and bring to a boil. Reduce the heat and simmer for around 25 minutes, until the squash is tender.  While this is cooking, prepare the pasta according to package instructions, omitting salt and fat.

Remove the squash from the heat and put it into a blender along with the salt, pepper and yogurt.  Blend until smooth.

Pour the mixture into a large bowl and add in the cheeses, reserving 2 tablespoons of Parmigiano-Reggiano.  Add in the pasta and toss until well coated.  Pour this into a 13×9 baking pan.  Heat the oil in a medium saucepan and add in the panko, tossing to toast.  Remove from the heat and toss in the remaining Parmigiano-Reggiano.  Sprinkle this over the pasta mixture and spritz with cooking spray.  Bake for 25 minutes, until golden and bubbly and then remove from the oven, sprinkle with parsley and serve. Now tell me this isn’t the best mac you’ve had…and it’s only 390 calories per serving.


And now for the giveaway!  Here’s your chance to win the newest cookbook from Cooking Light, The New Way to Cook Light, along with a cooler bag filled with Sartori Cheese and a $25 Pick n’ Save gift card.  This prize is worth over $100!


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