Mac & Cheese with Butternut Squash

Name: Mac & Cheese with Butternut Squash
Ingredients: 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups); 1 cup homemade or low-sodium canned chicken stock, skimmed of fat; 1 1/2 cups nonfat milk; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 3/4 teaspoon coarse salt; Freshly ground black pepper; 1 pound elbow macaroni; 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup); 4 tablespoons Parmesan cheese, finely grated (1 ounce); 2 tablespoons fine breadcrumbs; 1 teaspoon olive oil; Olive-oil, cooking spray; 1/2 cup part-skim ricotta cheese

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1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium canned chicken stock, skimmed

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Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese