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Butternut Squash Mac & Cheese Serves ~8 4 cups (generous) butternut squash, cubed and peeled 2 cups reduced sodium chicken broth 1 1/2 cups low fat milk 3 garlic cloves 1/4 cup plain 2% Greek yogurt 1 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded Gruyere cheese 1 cup grated pecorino Romano cheese 1 cup grated White Cheddar cheese 1 box (1 lb) large elbow noodles, cooked al dente