INGREDIENTS
1/2 cup
browned butter
3 lb
butternut squashes
3 lb
acorn squashes
1 tbsp
olive oil
1 serving
coarse salt and pepper
2 lb
elbow macaroni
1 cup
heavy cream
1 cup
milk
1 pinch
nutmeg
1 1/2 cups
parmesan cheese
1/4 cup
mascarpone cheese
3/4 cup
ricotta cheese
1 cup
breadcrumbs
1/2 cup
ground amaretto cookies