Ingredients
2 cups butternut squash, peeled and cubed into 1/2″ squares (it’s important that they’re small)
2 tablespoons olive oil
salt and pepper
450g macaroni (or fusili, or penne)
8 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
3 cloves of garlic, minced
1/2 teaspoon nutmeg
2 cups milk
1 cup cream
2 cups cheddar cheese
1 cup gruyère cheese
3/4 cup panko breadcrumbs
1 teaspoon fresh thyme, roughly chopped
Note: This recipe would also be delicious with the addition of ham and/or sunflower seeds.

Instructions

Preheat the oven to 350F. Line a baking sheet with parchment paper.

On the prepared baking sheet, toss the squash with oil, and season with salt and pepper. Roast for about 20 minutes, or until the squash is tender.

While the squash is roasting, bring a large pot of salted water to a boil and cook macaroni until just done. Drain and set aside.

Remove the squash from the oven, and then increase the oven temperature to 375F.

In a large saucepan over low heat, melt 4 tablespoons of butter. Add the flour and whisk constantly for 3 minutes. Add the garlic and nutmeg and cook, stirring, for an additional minute. Add the milk and cream. Season with salt and pepper. Simmer, stirring occasionally over medium-low heat until the sauce thickens – about 10 minutes.

Add 1 1/2 cups of the cheddar and the gruyère and stir until melted. Add the cooked macaroni and roasted squash. Stir to combine, and then transfer to a 9 by 12 baking dish.

For the breadcrumb topping, melt the remaining 4 tablespoons of butter in the microwave. Then stir in the crumbs and thyme. Sprinkle the remaining half-cup of cheddar evenly over the macaroni, followed by the breadcrumb mixture.

Bake for 30 minutes until the top is golden brown and the cheese is bubbling.

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Recipe from Bake the Seasons by Marcella DiLonardo, with modifications.