Cheesy Squash Casserole

Cheesy Squash Casserole 2 tablespoons olive oil 1 shallot, minced 1/4 cup whole wheat flour 2 1/2 cups low fat milk 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1/8 teaspoon grated or ground nutmeg 1 cup cooked and pureed winter squash 1/4 cup grated Parmesan cheese 1 cup grated cheddar cheese 2 cups egg noodles, cooked according to the package directions Preheat oven to 350 degrees F. Heat the oil in a medium saucepan. Add the shallots and cook until soft. Add the flour and cook until browned and smooth, about 4 minutes. Stir in the milk. Bring to a boil, stirring constantly, and cook for 1 minute. Add the salt, pepper, and nutmeg and turn off the heat. Stir in the squash, Parmesan and half the cheddar and continue to whisk until smooth. Add the noodles to a square baking dish and pour the sauce over top. Top with the remaining cheese and bake until cheese is melted, 15-20 minutes.