Butternut squash mac and cheese

MarthaStewart.com.

• 8oz Tru roots- ancient grains elbow pasta
• 8oz frozen butternut squash
• 1/2 cup nature's promise vegetable broth
• 3/4 cups silk unsweetened almond milk
• 2Tbsp panko crumbs
• 1Tbsp shredded Parmesan
• 4oz shredded cheddar cheese- white
• 1/4 cup fat free ricotta cheese
• 1 pinch nut meg
• 1 pinch cayenne pepper
• a few pinches pepper

1. Combine butternut squash, broth and milk and let simmer for about 10 minutes.
2. Add shredded cheddar, spices and ricotta cheese and either mash or puree (which is what I did with a hand mixer).
3. Combine the Parmesan cheese and panko crumbs.
4. Add cooked elbow pasta and combine. 
5. Put into a greased baking dish and top with the Parmesan and panko crumb mixture.
6. Bake at 350 degrees covered for about 15 minutes and uncovered for 10 minutes.

This recipe served five people, but you can easily double and adjust cooking time if needed. I had it with a side of baked tilapia and steamed cauliflower.