Butternut Mac and Cheese - Fair Shares

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk (*whole milk or 2% milk)
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt (*Windcrest Low Fat Greek or YoBul full fat Bulgarian yogurt)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (5 ounces) shredded Gruyère cheese (*Marcoot Cave Aged Heritage)
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided (*Marcoot Cave-aged Tomme, though really, there is no substitute for true Parmigiano Reggiano)
• 1 pound uncooked cavatappi (*any Midwest short pasta)
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley