Ingredients:

  • 2 lb (900 g) butternut squash, peeled, seeded and cut into 1-inch cubes (~4 cups cubes)
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper, pinch
  • 12 oz (340 g) dried elbow macaroni or small shells
  • Water and 1–1½ tbsp salt for boiling
  • 3 tbsp (43 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed slightly (or 2% for lighter)
  • 1 cup (240 ml) low-sodium chicken or vegetable stock (optional)
  • 1 tsp Dijon mustard
  • 1/4 tsp ground nutmeg (freshly grated if possible)
  • 1½ tsp kosher salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • 2 cups (8 oz / 225 g) sharp cheddar, grated
  • 1 cup (4 oz / 115 g) Gruyère or fontina, grated
  • 1–1½ cups (about 350 g) roasted squash purée (from above)
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (28 g) unsalted butter, melted
  • 2 tbsp (10 g) finely grated Parmesan (optional)
  • Pinch smoked paprika or cayenne (optional)
  • Optional add-ins/garnish: crispy sage leaves, cooked bacon, toasted pepitas, or chopped chives

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, salt, and pepper; spread on a rimmed baking sheet in a single layer.
  2. Roast squash 25–35 minutes until edges caramelize and cubes are very tender. Cool slightly, then purée to a smooth texture (you want about 1–1½ cups purée). Set aside.
  3. Boil salted water and cook pasta 1–2 minutes under package al dente (it will finish cooking in oven). Reserve ¾–1 cup pasta water, drain pasta and set aside.
  4. Melt 3 tbsp butter in a medium saucepan over medium heat. Sprinkle in 3 tbsp flour and whisk 1–2 minutes until fragrant and slightly nutty (do not brown).
  5. Slowly whisk in warm milk (and stock, if using) in a steady stream to avoid lumps. Cook, whisking, until sauce thickens and coats the back of a spoon (about 4–6 minutes).
  6. Off heat, whisk in Dijon, nutmeg, salt, and pepper. Stir in cheeses in batches until melted and smooth. Return to very low heat if needed; do not boil.
  7. Fold in roasted squash purée until uniform. Adjust thickness with reserved pasta water if sauce is too thick — aim for slightly looser than final consistency.
  8. Mix drained pasta into the sauce until every piece is coated. Taste and adjust seasoning.
  9. Spoon mixture into a buttered 9x13-inch (23x33 cm) baking dish or ovenproof skillet. Mix panko with melted butter and Parmesan; sprinkle evenly over top. Optional: dust with smoked paprika.
  10. Bake at 375°F (190°C) for 10–12 minutes until bubbling. For a golden crust, broil 1–2 minutes, watching constantly.
  11. Let sit 5 minutes before serving to set. Garnish with fresh herbs, crispy sage, or a sprinkle of extra cheddar.