Butternut Squash Macaroni And Cheese

---

From the perfect pantry" - http://www.theperfectpantry.com/2010/11/cayenne-pepper-recipe-butternut-squash-mac-and-cheese.html"

---

Steps

---

Preheat oven to 375f.

---

Combine squash , water 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.

---

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.

---

Lightly coat a 9-inch square baking dish 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.

---

Cover with foil , and bake 20 minutes.

---

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

---

Ingredients

---

butternut squash, low-sodium chicken stock, skim milk, nutmeg, cayenne pepper, kosher salt, fresh black pepper, pasta, extra-sharp cheddar cheese, part-skim ricotta cheese, parmigiano-reggiano cheese, panko breadcrumbs, olive oil, cooking spray