Macaroni and Cheese with Butternut Squash

Ingredients

• 1 pound whole-wheat elbow pasta
• 1 pound butternut squash, peeled and diced into one-inch pieces
• 1 teaspoon olive oil
• 1/2 pound Spanish onion, minced
• 1 cup chicken broth
• 1 1/2 cups 2% milk
• 1/2 cup ricotta, part skim
• 6 ounces cheddar cheese, grated
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon olive oil
• 1 tablespoon chopped parsley
• 3 tablespoon panko breadcrumbs

Directions

• Cook pasta until done. Reserve 1 cup of pasta water, then strain and cool pasta.
• Cook onions in olive oil in a large sauté pan until fragrant.
• Add squash and continue to cook over medium flame until onions sweat.
• Add stock and milk, bring to a simmer and continue to cook until squash is tender.
• Puree with an immersion blender.
• Season with salt, pepper and nutmeg.
• In a large bowl combine cooked pasta, reserved pasta water, sauce, grated cheese and ricotta cheese.
• Mix well.
• Place into casserole dish.
• Moisten panko breadcrumbs with olive oil and mix with chopped parsley.
• Sprinkle breadcrumb mixture on top of pasta.
• Bake at 350 degrees for 20-25 minutes, until hot.
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