INGREDIENTS
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3 cups uncooked whole wheat pasta shells 4 cups 1/2-inch cubed uncooked butternut squash 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 3/4 cup low-sodium chicken or vegetable stock 1 1/2 cups skim milk (or unsweete