Prepare 8 oz whole wheat rotini according to package directions. In medium saucepan, simmer 1/2 c fat-free milk with 1/2 12 oz package frozen butternut squash until combined. Remove from heat and mix with 1 c shredded reduced-fat Cheddar cheese, 1/2 tsp salt, 1/4 tsp dry mustard, and pepper to taste. Pour drained pasta into 8" x 8" baking dish, stir in cheese mixture, and top with 1 Tbsp each Parmesan and bread crumbs. Bake at 375°F for 20 minutes. Serves 4.
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