Today was the first day it really felt like fall.  I started out the evening with a glass of wine, in cozy clothes on my deck. I came in, started a nice fire in the fireplace (which does not really warm up the house- its just nice ambiance)…. and with temps in the mid 60s I felt like a nice fall dish!

16 oz medium shells (I used whole wheat)
1 pkg frozen squash thawed (here is where the fall dish & added nutrition comes to play)
1 can (12oz) evaporated milk
2 cups shredded six cheese Italian cheese blend
1/8 tsp ground nutmeg
1/2 tsp salt

Prepare Sauce:
For sauce, place squash into saucepan and gradually add milk, whisking constantly using a whisk. Cook over med high heat for 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer – whisking constantly. Add nutmeg, salt and reserved cooking water. Add to pasta and stir to coat.

Serve and sprinkle with additional nutmeg if desired.

Verdict: um…. YUM!!!!!!!!!!!!!