Butternut Squash Shells And Cheese Skillet

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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 unsweetened almond or coconut)

6 ounces freshly grated fontina cheese

2 ounces freshly grated parmesan cheese

2 tablespoons unsalted brown butter

2 tablespoons fine breadcrumbs

fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

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