Macaroni and Cheese with Butternut Squash
1 small butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups and make sure it's ripe!)
1 cup homemade or low-sodium canned chicken stock
1 1/2 cups fat-free milk
pinch of freshly grated nutmeg
pinch of cayenne pepper
3/4 tsp. coarse salt
freshly ground black pepper
1 pound whole wheat macaroni, cooked to packaged directions
1 cup low-fat cheddar cheese, finely grated
4 tbsp. Parmesan cheese, finely grated
2 tbsp. whole-wheat breadcrumbs
1 tsp. olive oil
olive-oil cooking spray
1/2 cup part-skim ricotta cheese
1) Preheat oven to 375˚ F. Combine squash, stock and milk in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer until squash is tender, about 20 minutes.
2) Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper.
3) Transfer macaroni to a large bowl. Stir in squash mixture, cheddar, ricotta and two tablespoons Parmesan.
4) Lightly coat a nine-inch square baking dish (four inches deep) with cooking spray. Transfer noodle mixture to dish.
5) In a small bowl, combine breadcrumbs, remaining two tablespoons Parmesan and oil; sprinkle evenly over noodle mixture.
6) Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately!
*FEW TIPS: I used gluten free pasta (rice spirals) and panko bread crumbs