Ingredients:

  • 1.5 lbs (680g) butternut squash, peeled and cubed 1-inch
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 4 tbsp (56g) unsalted butter
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) whole milk
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 1 cup (115g) Gruyère cheese, freshly shredded
  • 1/4 tsp (1g) ground nutmeg
  • 1/8 tsp (0.5g) cayenne pepper
  • 1 tsp (6g) salt
  • 1 lb (450g) elbow macaroni
  • 1 cup (60g) panko breadcrumbs
  • 2 tbsp (30ml) melted butter
  • 1/2 cup (50g) parmesan cheese, grated

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 20-25 minutes until edges are mahogany-colored and tender.
  3. Transfer roasted squash to a blender. Add milk, nutmeg, cayenne, and salt; blend on high until the mixture is completely smooth and velvety.
  4. Boil pasta in salted water for 2 minutes less than the package directions to prevent mushiness during baking.
  5. In a large pot, sauté onion and garlic in butter until translucent. Stir in the squash purée and shredded cheddar and Gruyère cheeses over low heat until just melted.
  6. Fold in the cooked macaroni until evenly coated in the cheese sauce.
  7. Transfer the mixture to a 9x13 inch baking dish.
  8. Combine panko breadcrumbs, melted butter, and grated parmesan; sprinkle evenly over the top.
  9. Bake until the topping is golden brown and shattering.