INGREDIENTS
1
Butternut squash (about 1 pound), small
1 cup
Chicken stock, homemade or low-sodium canned
1 lb
Elbow macaroni
1
Black pepper, Freshly ground
1 pinch
Cayenne pepper
1 pinch
Nutmeg
3/4 tsp
Salt, coarse
1 tsp
Olive oil
1
Olive-oil
2 tbsp
Breadcrumbs, fine
4 oz
Cheddar cheese, sharp
1 1/2 cups
Milk, nonfat
4 tbsp
Parmesan cheese
1/2 cup
Ricotta cheese, part-skim