Creamy Butternut Squash Mac & Cheese

4 c. peeled and cubed butternut squash

1 1/4 c. milk

1 1/4 c. low-sodium chicken broth

2 tsp. minced garlic

1 (13.25 oz.) box elbow wheat pasta

2-3 c. fresh broccoli florets

1/2 - 3/4 c. Greek yogurt

salt and pepper, to taste

1 c. shredded Italian Cheese Blend

1 c. grated Parmesan or Asiago cheese

1/2 c. Panko bread crumbs

1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)

1/2 tsp. dried parsley

butter spray, melted butter or cooking spray

Combine the squash, milk, chicken broth and garlic in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to medium and simmer until butternut squash is tender, about 15 minutes or so. If you can easily mash the butternut squash with a fork, then it's ready. Preheat oven to 375 degrees. Cook the pasta according to package directions for al dente. A few minutes before the pasta is done, add the broccoli florets to the boiling pasta water and cook for a few minutes. Drain when done.

Carefully pour the warm butternut squash mixture into a powerful blender or food processor. Add the yogurt, salt and pepper. Puree until mixture is completely smooth and combined. Pour into a large bowl and mix in the cheese until melted. Last, stir in the cooked and drained pasta and broccoli. Pour creamy mixture into a lightly greased 9x13-inch baking pan.

In a small bowl, combine bread crumbs, garlic seasoning and dried parsley and sprinkle evenly over the top of the pasta. Spray top lightly with buttery spray, cooking spray or drizzle with a little melted butter. Bake in preheated oven for 25-30 minutes or until bubbly. Remove from oven and serve. Serves: 6-8.