1. Cook pasta according to package directions.
2. Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
3. Season with salt, cayenne pepper, and nutmeg.
4. Drain the pasta and stir into the squash puree.
5. Garnish with chopped parsley.
Recipe courtesy of MyNutriCounter