Butternut Squash Mac and Cheese

Ingredients:

• 3 cups uncooked pasta shells
• 16 oz 1 inch cubed uncooked butternut squash (4 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3/4 cup vegetable stock
• 1 1/2 cups skim milk
• 8 ounces freshly grated fontina cheese
• 2 ounces freshly grated parmesan cheese
• 2 tablespoons unsalted brown butter
• 2 tablespoons breadcrumbs

Preparations:

1. Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to al dente directions, then drain. 
2. While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 20 minutes, stirring occasionally, until squash is soft.
3. Brown the butter. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.
4. Spoon squash into a blender and pour in broth. Blend until smooth (Warning: when blending hot food, remember to remove the blender lid vent and cover it with a cloth.)
5. Return squash mixture to skillet and reduce heat to low. Add in 6 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth. Add in milk and heat for about 5 minutes.  Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
6. Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese and breadcrumbs and bake for 15 minutes.