Butternut Squash Macaroni and Cheese

• butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes)1 lb
• low-sodium chicken stock↗1 cup
• skim milk↗1 1⁄2 cups
• freshly grated nutmeg1 pinch
• cayenne pepper↗1 pinch
• kosher salt↗3⁄4 teaspoon
• fresh black pepper↗
• short pasta (rotini, cellentani, or elbow macaroni)↗1 lb
• extra-sharp cheddar cheese, grated (storebought okay)↗4 ounces
• part-skim ricotta cheese↗1⁄2 cup
• parmigiano-reggiano cheese, finely grated, divided↗4 tablespoons
• panko breadcrumbs, crumbs↗2 tablespoons
• olive oil↗1 teaspoon
• olive-oil cooking spray↗

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 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. 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. 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. 5

   Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.