Stovetop Butternut Squash Shells & Cheese - Got Milk

Ingredients

• 1 1/2 pounds – butternut squash (to yield 2 cups mashed)
• 1 cup – reduced-sodium chicken broth
• 1 1/4 teaspoons – dry mustard powder
• 1/4 teaspoon – salt
• 1 cup – low-fat milk
• 2 cups (7 1/2 ounces) – shredded cheese (feel free to use an assortment like sharp Cheddar, mozzarella, Gruyère)
• 1 (16-ounce) box – large pasta shells or elbow noodles, cooked al dente
• Pair each serving with: 8-ounce glass of fat-free milk