Suggested Wines

  • True Chardonnay (Dry White)
  • Chardonnay Reserve (Dry White)
  • Edelzwicker (Off-Dry White)

In Michigan fall is butternut squash season! This recipe is pure comfort food and goes great with a variety of wines.


  • 1 butternut squash, peeled and cubed (about 3 cups)
  • 1.25 cups chicken broth
  • 1.5 cups milk
  • 3 garlic cloves, peeled
  • 1 teaspoon salt
  • Pinch black pepper
  • 2 tablespoons plain yogurt
  • 1.5 cups shredded Gruyere cheese
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Romano cheese
  • 1 pound uncooked corkscrew pasta
  • 1 tablespoon olive oil
  • 1/2 cup panko bread crumbs
  • 1 teaspoon minced garlic
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped


  1. Pre-heat oven to 375 degrees.
  2. Combine squash, broth, milk and whole garlic in saucepan. Boil, reduce heat, simmer 25 minutes. Place mixture in food processor; add salt, peppers, and yogurt. Puree until smooth (note: you will want to remove the center part of the processor to allow steam to escape).
  3. Place mixture in a bowl and stir in 1.5 cups Gruyere and 3 tablespoons each of Parmigiano-Reggiano and Romano cheeses.
  4. Cook pasta. Drain. Add to cheese mixture and stir.
  5. Coat a 13×9 inch dish with cooking spray. Spread pasta mixture.
  6. Heat oil in medium skillet. Add minced garlic and panko crumbs. Cook for a few minutes, until bread crumbs are lightly browned. Remove from heat. Stir in 2 tablespoons of Parmesan cheese. Sprinkle mixture over pasta. Lightly spray with cooking spray.
  7. Bake for 25 minutes, until bubbly. Sprinkle with parsley and serve.