1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1 inch cubes (about 3 cups)
1 cup chicken stock
1 1/2 cup milk
pinch of nutmeg
pinch of cayenne pepper
1 pound elbow macaroni
4 oz. extra sharp cheddar cheese, finely grated
1/2 cup ricotta cheese
4 Tbs. Parmesan cheese, finely grated
2 Tbs. fine bread crumbs
1 tsp. olive oil
Preheat oven to 375. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce the heat to medium, simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile bring a large pot of water to boil. Add noodles; cook until al dente. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 Tbs Parmesan. Coat a 9 inch baking dish with oil and transfer noodle mixture to dish. Combine other 2 Tbs. of Parmesan with the bread crumbs; sprinkle evenly over the noodles. Cover with foil and abke 20 minutes. Remove foil and bake till lightly browned and crisp on top.