Preheat oven to 375°F.

Combine squash, stock and milk in, a medium saucepan.

Bring to a boil over medium high heat.

Reduce the heat to medium, and simmer until squash is tender when pierced with a fork, about 20 minutes.

Remove from heat.

Mash contents of the saucepan, and stir in nutmeg, salt, cayenne pepper, and black pepper to taste.

Stir well to combine.

Meanwhile, bring a large pot of water to a boil.

Add macaroni and cook until al dente according to package instructions, about 8 minutes.

Drain, and transfer to a large bowl.

Stir in squash mixture, ricotta, cheddar and 4 tablespoons (1/4) cup Parmesan.

Lightly coat a 9 inch square baking dish (4 inches deep) with olive oil spray.

Transfer macaroni mixture to dish.

In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil.

Sprinkle evenly over noodle mixture.

Cover with foil and bake in a preheated oven for 20 minutes.

Remove foil and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.

Serve immediately.

*This recipe brought to you courtesy of Martha Stewart.*