Preheat your oven to 375°F. Spray a 9” x 11” glass baking dish with olive oil spray and set aside.

Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for 5–6 minutes or until fork-tender. Use a slotted spoon to transfer the squash to a blender.

In the same pot, add the whole wheat elbow pasta and cook according to package instructions. Drain and return the pasta to the pot.

Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon of salt, and a pinch of black pepper to the blender with the squash. Blend until smooth.

In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon of salt, and black pepper. Set aside.

Melt butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Sprinkle the flour over the shallots, stir well, and cook for another minute. Gradually whisk in the remaining 1 cup of vegetable broth and the skim milk. Bring to a boil, reduce heat, and simmer for 5 minutes, whisking frequently.

Remove the saucepan from heat. Whisk in the shredded Gruyere cheese, shredded Cheddar cheese, and pureed squash. Season with 1 ½ teaspoons of salt and black pepper.

Pour the cheese and squash sauce over the cooked pasta in the pot. Stir gently until well coated.

Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake for 25 minutes.

Switch the oven to high broil and broil for 2–3 minutes, or until the topping is golden brown.

Garnish with chopped chives if desired. Serve hot and enjoy!