Butternut Squash Mac & Cheese

I subscribe Cooking Light magazine as there are always tons of delicious healthy recipes. The September edition has this Mac & Cheese recipe that I've been dying to try two weeks now. You might say well it's just mac & cheese, what's the big deal? Well the bechamel sauce is made with butternut squash! That's the healthy twist. No butter and nonfat milk. Of course I had to put my own twist on this recipe.... read on!

Ingredients
3 cups butternut squash, peeled and cubed
1 lb macaroni
1 1/4 cups fat-free low sodium chicken broth
1 1/2 cup 2% milk
2 tsp garlic
1 tsp salt
2 tsp creole seasoning
1/2 tsp black pepper
2 tbsp plain Greek yogurt
1 1/4 cups shredded Gruyere
1/4 cup pecorino romano
1 cup mild cheddar
1 cup finely grated
1/2 cup panko

*preheat oven to 375F
* cook pasta, drain and set aside

1. Boil the squash with milk, broth and garlic together until squash is fork tender.
2. Place hot squash mixture in a blender and add salt, pepper, creole seasoning and Greek yogurt. Blend until smooth.
3. Pour blended squash mixture in a mixing bowl and stir in cheeses until combined. 
4. Add pasta to squash mixture and combine well.
5. Pour into a glass baking dish
6. Sprinkle panko and remaining cheddar evenly over pasta and bake for 25 minutes.