Step 1: Get water for pasta boiling. Meanwhile, peel and dice squash. Put squash, stock and milk in a pan, simmer 10-15 minutes until squash is fork-tender. Boil the pasta ~ 8 minutes and drain.
Step 2: Put squash into blender (or mash) to make it smooth. Add salt, pepper, sugar.
Step 3: Put macaroni into a greased pan, pour squash over top. Add cheeses and mix well. Cover with foil & bake at 350 for 20 minutes.
Step 4: Uncover, sprinkle bread crumbs and parmesan on top. Bake uncovered for another 20-30 minutes, until golden and crispy on top.
Step 5: Let cool, scoop out a helping and enjoy!
While peeling and dicing the squash, save the seeds. Rinse thoroughly to get rid of slimy part. Sprinkle sea salt over top. Toast the seeds in the oven at 350 for ~20 minutes, stirring at least once. The seeds are light and smoky, and taste like fall! I could eat bushels of these things!