INGREDIENTS
2
Acorn squashes, medium
2
Butternut squashes, medium
2
lbs Elbow macaroni
1 pinch
Nutmeg, freshly ground
1
Salt and freshly ground pepper, Coarse
1 tbsp
Olive oil
1 cup
Breadcrumbs, fresh
1/2 cup
Amaretto cookies, ground store-bought
1/2 cup
Butter, unsalted
1 cup
Heavy cream
1/4 cup
Mascarpone cheese
1 cup
Milk
1 1/2 cups
Parmesan cheese
3/4 cup
Ricotta cheese, fresh