1 pound butternut squash
1 1/2 cup fat-free milk
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
3/4 tsp table salt
1 pound dry whole-wheat elbow macaroni
4 oz Kraft 2% Shredded Sharp Cheddar Cheese
1 tsp olive oil
1 cup vegetable broth
1/2 cup fat-free ricotta cheese
2 Tbsp dried bread crumbs
4 Tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 375?. Combine squash, 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, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. 2. Meanwhile, bring a large pot of water to a boil; add salt. 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 Parmesan. 3. Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. 4. Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Special Notes

small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)

fine breadcrumbs