Creamy, Light Macaroni and Cheese

INGREDIENTS

3 cups

cubed peeled butternut squash (about 1 [1-pound] squash)

1 1/4 cups

fat-free, lower-sodium chicken broth

1 1/2 cups

fat-free milk

garlic cloves, peeled

2 tbsp

plain fat-free Greek yogurt

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1 1/4 cups

shredded Gruyère cheese

1 cup

grated pecorino Romano cheese

1/4 cup

finely grated fresh Parmigiano-Reggiano cheese, divided

1 lb

uncooked cavatappi

Cooking spray

1 tsp

olive oil

1/2 cup

panko (Japanese breadcrumbs)

2 tbsp

chopped fresh parsley