Flipped Mac N Cheese

My Prevention magazine had some new recipes for flipping ingredients to make meals more healthy. I decided I would give the mac "n cheese recipe a try since this seems to be a comfort food

I crave frequently...

Cook and drain 8 oz. whole wheat macaroni
In a medium saucepan simmer: 1/2 c. fat-free milk, and a 1/2 of a 12 oz. package of butternut squash until combined. Remove from heat and mix in 1 c. shredded reduced-fat Cheddar cheese,1 c. ham cubes, 1/2 t. salt, 1/4 t. dry mustard and pepper to taste. Pour pasta into a greased 8 x 8 pan, then pour cheese sauce over and mix well.
Top with 1 T. Parmesan cheese and 1 T. bread crumbs.
Bake at 375 for 20 minutes.