Butternut Squash Macaroni and Cheese

• 1 whole Small Butternut Squash (1lb)
• 1 cup Homemade Or Low-sodium Chicken Stock
• 1- 1/2 cup Non-fat Milk (Or Whole Milk)
• 1 pinch Nutmeg
• 1/4 teaspoons Cayenne Pepper
• 1- 1/2 teaspoon Coarse Salt
• 1/2 teaspoons Ground Black Pepper
• 1 pound Elbow Macaroni Pasta
• 1 cup Extra-sharp Cheddar, Finely Grated
• 1/2 cups Part-skim Ricotta Cheese
• 4 Tablespoons Gruyere Or Parmesan, Finely Grated
• 1 Tablespoon Fine Breadcrumbs
• 1 teaspoon Olive Oil

1. Preheat oven to 375 degrees.
2. Cut the butternut squash in half and roast it, face down, for 30 minutes.
3. Combine roasted squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat.
4. Reduce heat to medium; simmer for about five minutes.
5. Remove from heat.
6. Stir in nutmeg, cayenne, and salt, and season with black pepper.
7. Stir to combine.
8. Meanwhile, bring a large pot of water to a boil.
9. Add noodles; cook until al dente according to package instructions, about 8 minutes.
10. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons gruyere.
11. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray.
12. Transfer noodle mixture to dish.
13. In a small bowl, combine breadcrumbs, remaining 2 tablespoons gruyere or Parmesan, and oil; sprinkle evenly over noodle mixture.
14. Cover with foil, and bake for 20 minutes.
15. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.
16. Serve immediately.

butternut, chicken, milk, nutmeg, cayenne pepper, salt, ground black pepper, cheddar, ricotta cheese, gruyere, breadcrumbs, olive oil

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-macaroni-and-cheese/ (may not work)