1 (1 lb.) butternut squash, peeled, seeded, and diced (approx.
1 cup vegetable broth
1 cup fat-free milk
16 oz. whole wheat pasta of your choice (shells, elbows, rotini, etc.)
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cup shredded sharp cheddar cheese
3 tablespoons Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
2 tablespoons panko breadcrumbs
1 teaspoon olive oil
Preheat oven to 375 degrees F.
Bring a large pot of water to boil. In a separate medium saucepan,
combine squash, broth and milk and bring to boil. Reduce heat to medium and
simmer until squash is tender, 8-10 minutes. Remove from heat.
Add pasta to boiling water and cook according to package instructions, usually about
8 minutes. Gently mash squash mixture and season with nutmeg, cayenne, salt and
pepper. Stir to combine.
Drain pasta and add back to pot; place on stovetop away from heat. Stir in squash
mixture, cheddar, Parmesan and ricotta. Pour mixture into prepared pan; one 13x9
or two 9x9 pans work fine.
In a small bowl, combine breadcrumbs and olive oil. Sprinkle evenly over pasta.
Cover with foil and bake 15 minutes. Remove foil and continue baking until
lightly browned and crisp on top, 15-20 minutes more. Serve immediately.
*Tip: This can also
be frozen well. Pour into baking dish, cover with aluminum foil and freeze for
up to 1 month. Thaw on counter before baking and bake as normal, though a
little extra time may need to be added.