Creamy, Light Macaroni and Cheese

INGREDIENTS

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley