# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or small shells
→ Butternut Squash
02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Cheese Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp 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 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste
→ Topping (optional)
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan
# How-To Steps:
01 - Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 to 25 minutes until tender and lightly caramelized.
02 - While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
03 - Combine the roasted butternut squash with 1/2 cup of whole milk in a blender or food processor. Puree until smooth.
04 - In a large saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in the remaining 1 1/2 cups milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
06 - Add the pureed squash, cheddar cheese, Gruyère or fontina, nutmeg, and Dijon mustard to the sauce. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
07 - Add the cooked pasta to the cheese sauce, stirring until evenly coated.
08 - If desired, transfer the mixture to a greased baking dish. Combine panko breadcrumbs with melted butter and Parmesan, sprinkle on top, and broil for 2 to 3 minutes until golden and crispy.
09 - Serve hot, optionally garnished with additional cheese or fresh herbs.
