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1.
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Preheat oven to 375 F. Cut butternut squash in half lengthwise and scoop out the seeds.
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Place it in a baking dish, flesh side down, and pour the water into the baking dish.
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Roast in the oven for 35-40 minutes, until soft.
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Remove from oven.
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Scoop out cooked flesh and discard skin.
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Set squash flesh aside.
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2.
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Cook pasta according to package directions, omitting salt.
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Drain and set aside.
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3.
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Meanwhile, place butternut squash, Greek yogurt, milk, chicken broth, salt and pepper in a blender and puree until smooth.
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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 dont explode!
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4.
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Heat butter in a large saucepan over medium heat and add the squash puree.
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Add marble jack, Gruyere and half of the Parmesan cheese and cook on medium, stirring and heating until cheese is melted.
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Remove from heat.
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Taste and add more seasoning, if you wish.
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5.
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Coat a 9x13 glass baking dish with cooking spray.
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Add cooked pasta to the baking dish and pour in the squash/cheese sauce.
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Stir until combined.
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Place in the oven and bake for 20 minutes.
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6.
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Remove dish from oven and turn oven on low broil.
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Top pasta with remaining Parmesan cheese and bread crumbs.
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Spray top with cooking spray.
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Place dish back in the oven and broil for 4-5 minutes, until top is browned, rotating the dish if necessary.
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Watch carefully so the crumbs dont burn!
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7.
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Remove from the oven and sprinkle with parsley.
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Serve and enjoy!
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Sauce recipe inspired by Cooking Light.
