INGREDIENTS
1/2 tsp
black pepper
3 cups
butternut squash
1 lb
cavatappi
1 1/2 cups
fat-free milk
2 tbsp
fresh parsley
2
garlic cloves
2 tbsp
greek yogurt
5 oz
gruyere cheese
1 tsp
kosher salt
1 1/4 cups
lower sodium beef broth
1 tsp
olive oil
1/2 cup
panko
1 oz
parmigiano reggiano cheese
4 oz
pecorino romano cheese