Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!