# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small shells
→ Butternut Squash
02 - 1 lb peeled and cubed butternut squash
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
# Directions:
01 - Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and 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 - Place roasted squash and 1/2 cup milk in a blender or food processor and puree until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until thickened, about 3–4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
07 - Add cooked pasta to sauce and stir until evenly coated.
08 - If desired, transfer mixture to a greased baking dish. Combine panko, melted butter, and parmesan; sprinkle over top. Broil for 2–3 minutes until golden.
09 - Serve hot, garnished with extra cheese or chopped herbs if desired.
