# Components:
→ Pasta
01 - 12 ounces elbow macaroni or small shells
→ Butternut Squash
02 - 1 pound butternut squash, peeled and cubed
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Cheese Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 teaspoon ground nutmeg
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper, to taste
→ Topping (optional)
14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon melted butter
16 - 2 tablespoons grated Parmesan cheese
# Method:
01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
03 - Combine roasted squash with 1/2 cup of milk in a blender or food processor and puree until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until the mixture turns lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until sauce thickens, about 3 to 4 minutes. Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
06 - Add cooked pasta to the sauce and toss until evenly coated.
07 - Transfer mixture to a lightly greased baking dish. Mix panko breadcrumbs with melted butter and Parmesan, sprinkle over the top, and broil for 2 to 3 minutes until golden brown.
08 - Serve hot, garnished with additional cheese or fresh herbs if desired.
