What you need:
1 lb. organic elbow macaroni
1 t EVOO
1 medium onion, chopped
2 medium red bell peppers, chopped
3 c cubed butternut squash
1¾ c organic chicken broth
1 c organic milk
2 T plain Greek yogurt (like Siggi’s)
1 c shredded Gruyere cheese (sub in Swiss if needed)
1 c shredded sharp cheddar cheese
Sea salt, to taste
Ground black pepper, to taste
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)
What you do:
Preheat oven to 375° F. Cook macaroni according to package directions. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 20 minutes, or until squash is tender. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. Garnish with parsley if desired.
Serves 6-8