INGREDIENTS
3 cups
Butternut squash
2 cloves
Garlic
2 tbsp
Parsley, fresh
1 1/4 cups
Chicken stock
1 lb
Cavatappi pasta
1
Kosher salt and freshly ground black pepper
1/2 cup
Italian seasoned panko breadcrumbs
1 tbsp
Butter
2 tbsp
Greek yogurt, fat-free
1 cup
Gruyere cheese
1 1/2 cups
Milk
1 cup
Parmigiano-reggiano, grated