Time: 45 min
1 lb shell-shaped pasta
1/2 butternut squash, cubed
2 tbsp flour
2 tbsp butter
3-4 cloves garlic, pressed or minced
3 cups chicken stock
1/4 cup parmesan cheese, shredded
1/3 cup greek yogurt
1/2 tbsp dried sage
1/2 cup panko style italian bread crumbs
1/2 cup shredded cheese (gruyere, cheddar, fontina)
- Pre-heat oven to 425. Place squash on a baking sheet and drizzle with oil, salt & pepper. Roast for 15-20 minutes until fork tender.
- Meanwhile, cook pasta to package directions but keeping a little bite in the noodles.
- Melt butter in a saucepan and add garlic. Saute for 30 seconds. Add flour and whisk for 1 minute. Add chicken broth and sage, continue to whisk over medium heat until the sauce thickens. Turn off the heat and add parmesan cheese and greek yogurt. Stir to combine.
- Using either an immersion blender or regular blender, puree squash with alfredo sauce until smooth. Toss sauce with pasta until well mixed. Pour pasta into greased baking dish and top with shredded cheese and panko. Bake at 400 for about 15 minutes until bubbly and slightly brown.