WW Crunchy Top Mac and Cheese

     4 servings    7 SP                                                      
    1 teaspoon olive oil
    1⁄3 cup panko breadcrumbs
    1 (20 ounce) package butternut squash, peeled and cut up
    3⁄4 cup vegetable broth
    1 cup shredded reduced-fat sharp cheddar cheese
    2 tablespoons grated pecorino cheese
    2 tablespoons light cream cheese (Neufchatel)
    1 teaspoon Dijon mustard
    3⁄4 teaspoon salt
    1⁄8 teaspoon cayenne pepper
    1 1⁄4 cups mini pasta shells
    2 cups cauliflower florets, cut small
 Preheat oven to 400°F Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
Meanwhile, combine broth, Cheddar, Pecorino, cream cheese, mustard, salt, and cayenne pepper in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.).
Bring water back to boil. Cook pasta half the directed time on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.