1 butternut squash (naajo) peeled, seeded, and cut into 1-inch cubes (about 3 cups)
2 1/2 cups water
1 chicken bouillon cube
1/2 cup milk powder
pinch of nutmeg
pinch of cayenne pepper
3/4 teaspoon salt
freshly ground black pepper
1 pound macaroni pasta
3/4 cup grated mimolette, gouda or edam cheese
2 tablespoons grated Parmesan
1/3 cup ricotta cheese
2/3 cup chopped fresh spinach or 1/3 cup frozen (thawed)
Combine squash, water, bouillon and milk powder in a medium saucepan; bring to a boil over medium-high heat. Reduce 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.
Bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheese, ricotta, Parmesan and spinach.
Optional baked variation:
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish.
Bake in preheated oven at 375° for 20-30 minutes. Serve immediately.