Ingredients:

  • 1 lb butternut squash, cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Gouda cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb Cavatappi or Cellentani pasta
  • 1 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Toss cubed butternut squash with olive oil, salt, pepper, and nutmeg on a sheet pan.
  2. Roast at 400°F (200°C) for 20-25 minutes until the edges are mahogany-colored and tender.
  3. Transfer the roasted squash to a blender or use an immersion blender to purée until completely smooth.
  4. In a Dutch oven, melt 4 tbsp of butter over medium heat. Whisk in flour and cook for 1-2 minutes until fragrant.
  5. Gradually whisk in warmed milk, stirring constantly until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat. Stir in the butternut squash purée, garlic powder, and cayenne until uniform.
  7. Fold in the Cheddar and Gouda one handful at a time, stirring until melted and glossy.
  8. Fold cooked, al dente pasta into the cheese sauce until every noodle is submerged.
  9. Pour the mixture into a 9x13 inch baking dish.
  10. Mix Panko breadcrumbs with melted butter and parsley; sprinkle evenly over the top.
  11. Broil for 3-5 minutes until the crust is golden-brown.