1smallbutternut squash(abt.1 pound), seeded and cubed (or use frozen)
1/8cupplain Greek yogurt
1/3cupskim milk
Sea salt and pepper to taste
dashground nutmeg
2ouncesshredded sharp Cheddar cheese
1/4cupParmesan cheese
1/4cupsoft bread crumbs
Instructions
Preheat oven to 400. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender
Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender, cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
Bake, uncovered, until golden brown, 15-20 minutes.