Mac And Cheese With Butternut Squash

Ingredients

• 3 cup diced butternut squash
• 1 cup chicken stock
• 1 pinch of nutmeg
• 1 pinch of cayenne pepper
• 1/4 to 1/2 teaspoon salt
• 1 pepper to taste
• 1 lb macaroni pasta
• 1 1/2 cup nonfat milk
• 1 tsp olive oil
• 2 tbsp breadcrumbs
• 1 olive oil or another kind of cooking spray
• 6 tbsp finely grated Parmesan cheese ( divided )
• 1/2 cup ricotta cheese (the recipe calls for part-skim
• but I buy whatever I get my hands on)
• 1 1/2 cup shredded extra sharp cheddar cheese

Instructions

1. Preheat oven to 375F.
2. Combine squash, stock and milk in, a medium saucepan.
3. Bring to a boil over medium high heat.
4. Reduce the heat to medium, and simmer until squash is tender when pierced with a fork, about 20 minutes.
5. Remove from heat.
6. Mash contents of the saucepan, and stir in nutmeg, salt, cayenne pepper, and black pepper to taste.
7. Stir well to combine.
8. Meanwhile, bring a large pot of water to a boil.
9. Add macaroni and cook until al dente according to package instructions, about 8 minutes.
10. Drain, and transfer to a large bowl.
11. Stir in squash mixture, ricotta, cheddar and 4 tablespoons (1/4) cup Parmesan.
12. Lightly coat a 9 inch square baking dish (4 inches deep) with olive oil spray.
13. Transfer macaroni mixture to dish.
14. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil.
15. Sprinkle evenly over noodle mixture.
16. Cover with foil and bake in a preheated oven for 20 minutes.
17. Remove foil and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.
18. Serve immediately.
19. *This recipe brought to you courtesy of Martha Stewart.
20. *