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1 pound Cavatappi pasta (or any corkscrew-shaped pasta)
4 cups butternut squash
1 cup low-sodium chicken broth
2 cloves garlic, minced
Salt and pepper
1/4 cup skim milk
1/2 cup 2% plain Greek yogurt
4 ounces Fontina cheese
4 ounces cheddar cheese
3 tablespoons Italian breadcrumbs
2 tablespoons grated Parmesan cheese
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