Ingredients:

  • 1 medium butternut squash, cubed (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 3 cloves minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1 lb elbow macaroni or cavatappi
  • 1 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 cup sharp cheddar cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, tossing halfway through, until mahogany-colored and tender. Cool slightly and blend into a smooth puree.
  2. In a large saucepan, melt 4 tbsp of butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  3. Whisk in the flour to create a blond roux, cooking for 2 minutes until it smells nutty.
  4. Slowly whisk in the milk, stirring constantly until the mixture has thickened.
  5. Stir in the squash puree, smoked paprika, and nutmeg. Remove from heat.
  6. Fold in the shredded cheddar and parmesan cheese until melted and glossy.
  7. Boil the pasta in salted water for 2 minutes less than the package directions. Drain and fold the pasta into the squash cheese sauce.
  8. Pour the mixture into a greased 9x13 inch baking dish.
  9. Mix Panko breadcrumbs with melted butter and a pinch of salt, then sprinkle over the top with the remaining cheddar cheese.
  10. Bake until the topping is golden and the center is bubbly.