# 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
# Steps:
01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
03 - In a blender or food processor, puree roasted squash with 1/2 cup whole milk 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. 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 cheese sauce and stir gently until evenly coated.
07 - Transfer mixture to a lightly greased baking dish. Combine panko with melted butter and parmesan, sprinkle over top, and broil for 2–3 minutes until golden brown.
08 - Serve hot, garnished with additional cheese or fresh herbs if desired.
