• 3 c. cubed, peeled butternut squash (about 1 lb.)
  • 1-1/2 c. nonfat organic milk or unflavored almond milk
  • 1 c. organic, low sodium vegetable broth
  • 1 bay leaf
  • 2 garlic cloves, peeled
  • 1-1/2 t. kosher salt or sea salt
  • 1/2 t. freshly ground black pepper
  • 1/4 t. cayenne pepper (or to taste)
  • 1/2 c. Greek Yogurt (lowfat)
  • 2/3 c. shredded Gruyére cheese
  • 2/3 c. shredded sharp Cheddar cheese
  • 1 c. (4 oz.) grated pecorino Romano cheese
  • 1/4 c. (1 oz.) finely grated fresh Parmigiano-Reggiano cheese divided
  • 1-1/2 t. white truffle oil
  • 1 medium lemon, juiced
  • 1.5 lb. uncooked quinoa pasta shells
  • cooking spray
  • 1 t. olive oil
  • 1/2 c. gluten free panko breadcrumbs
  • 2 T. chopped fresh parsley


  1. Heat the milk, onion and bay leaf in a saucepan until tiny bubbles form around edges (do not boil).
  2. Cover and remove from heat. Let stand 15 minutes.
  3. Strain milk mixture and discard solids.
  4. In a large pot, add the strained milk, broth, garlic and butternut squash. Bring to a boil over medium-high heat.
  5. Reduce to medium and simmer until squash is tender and breaks apart easily (about 30 minutes). Then remove from heat.
  6. Cook pasta in boiling, unsalted water. Undercook by about one minute so pasta is done but still firm. Drain well.
  7. Add in salt, pepper, and Greek yogurt to the squash mixture. Blend with an immersion blender until squash is completely smooth.
  8. Add all of the Romano and half of the Parmigiano and continue to blend, adding in lemon juice and truffle oil until thoroughly combined.
  9. Stir in the grated Gruyére cheese and cheddar cheese, and stir until combined.
  10. Add in cooked pasta and stir until combined.
  11. Transfer pasta mixture to casserole pan sprayed with cooking spray.
  12. Heat oven to 375°.
  13. Heat 1 t. olive oil in medium skillet over medium heat. Add panko bread crumbs and cook for two minutes or until golden brown. Remove from heat. Stir in remaining 2 T. of Parmiganio-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.
  14. Bake at 375° for 25 minutes or until bubbly.
  15. Garnish with chopped parsley and serve immediately.