Ingredients:

  • 2 cups peeled and diced butternut or acorn squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • 8 ounces elbow macaroni or any pasta of choice
  • 1/2 cup grated Parmesan cheese for topping

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss diced squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until soft and lightly caramelized.
  3. Boil water in a large pot with salt. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until bubbling. Gradually add milk, whisking continuously to avoid lumps. Cook until thickened, about 5-7 minutes.
  5. Stir in cheddar, Gruyère, mustard, nutmeg, salt, and pepper until cheeses are melted.
  6. In a large bowl, mix roasted squash, cooked pasta, and cheese sauce until well coated.
  7. Pour mixture into the greased baking dish and top with grated Parmesan.
  8. Bake in the oven for 15-20 minutes until bubbly and golden brown.
  9. Allow to cool for a few minutes before serving.