Butternut Squash Mac & Cheese

1. Preheat oven to 375 F. Cut butternut squash in half lengthwise and scoop out the seeds. Place it in a baking dish, flesh side down, and pour the water into the baking dish. Roast in the oven for 35-40 minutes, until soft. Remove from oven. Scoop out cooked flesh and discard skin. Set squash flesh aside.
2. Cook pasta according to package directions, omitting salt. Drain and set aside.
3. Meanwhile, place butternut squash, Greek yogurt, milk, chicken broth, salt and pepper in a blender and puree until smooth. If squash is still hot, remove the plastic cap from the blender lid and place a kitchen towel over it so steam can escape and the hot contents don’t explode!
4. Heat butter in a large saucepan over medium heat and add the squash puree. Add marble jack, Gruyere and half of the Parmesan cheese and cook on medium, stirring and heating until cheese is melted. Remove from heat. Taste and add more seasoning, if you wish.
5. Coat a 9×13 glass baking dish with cooking spray. Add cooked pasta to the baking dish and pour in the squash/cheese sauce. Stir until combined. Place in the oven and bake for 20 minutes.
6. Remove dish from oven and turn oven on low broil. Top pasta with remaining Parmesan cheese and bread crumbs. Spray top with cooking spray. Place dish back in the oven and broil for 4-5 minutes, until top is browned, rotating the dish if necessary. Watch carefully so the crumbs don’t burn!
7. Remove from the oven and sprinkle with parsley. Serve and enjoy!

Sauce recipe inspired by Cooking Light.