1 small kabocha or butternut squash, seeded and cut into tiny chunks
1 tbsp olive oil
1 bunch basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1 small head broccoli, roughly chopped
4 tbsp nonfat greek yogurt
3.5 oz grated white cheddar cheese (I used Cabot reduced fat sharp cheddar)
3.5 oz grated gruyere
large handful of yellow cherry tomatoes
3 cups whole wheat elbow macaroni