INGREDIENTS
1 lb
butternut squash
1 1/4 cups
lower-sodium chicken broth
1 1/2 cups
milk
2
garlic cloves
2 tbsp
greek yogurt
1 tsp
kosher salt
1/2 tsp
pepper
5 oz
gruyere cheese
4 oz
pecorino romano cheese
1 oz
parmigiano-reggiano cheese
1 lb
pasta
1 serving
cooking spray
1 tsp
olive oil
1/2 cup
panko
2 tbsp
parsley