Butternut Squash Macaroni And Cheese

• 1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes)
• 1 cup low-sodium chicken stock
• 1 1/2 cups skim milk
• 1 pinch of freshly grated nutmeg
• 1 pinch cayenne pepper
• 3/4 teaspoon kosher salt
• fresh black pepper
• 1 lb short pasta (rotini, cellentani, or elbow macaroni)
• 4 ounces extra-sharp cheddar cheese, grated (storebought okay)
• 1/2 cup part-skim ricotta cheese
• 4 tablespoons parmigiano-reggiano cheese, finely grated, divided
• 2 tablespoons panko breadcrumbs, crumbs
• 1 teaspoon olive oil
• olive-oil cooking spray

1. Preheat oven to 375u0b0F.
2. Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
3. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
5. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

butternut squash, chicken, milk, nutmeg, cayenne pepper, kosher salt, fresh black pepper, short pasta, cheddar cheese, ricotta cheese, parmigianoreggiano cheese, breadcrumbs, olive oil, oliveoil cooking spray

Taken from www.food.com/recipe/butternut-squash-macaroni-and-cheese-443289 (may not work)