Macaroni and Cheese with Butternut Squash
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese
Preheat your oven to 375 degrees Fahrenheit. Combine the squash, stock, and milk in a medium saucepan. Bring it to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 20 minutes. Remove the pan from the heat. Mash the squash mixture; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Bring a large pot of water to a boil. Add the noodles and cook according to package instructions, about 8 minutes. Drain, and transfer the noodles to a large bowl. Stir in the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish with cooking spray. Transfer the noodle mixture to the dish. In a small bowl, combine the breadcrumbs, remaining 2 tablespoons of Parmesan, and oil; sprinkle this evenly over noodle mixture.
Cover the baking dish with foil, and bake 20 minutes. Remove the foil, and continue baking until lightly browned and crisp on top, about 30 to 40 minutes more. Serve immediately.