Spotted this recipe on the New York Times website, which I changed up a bit, awhile back and finally made it. On this rainy, and quite chilly evening, this is the perfect meal.
1 box penne pasta
1 medium butternut squash, peeled and cut into chunks
1 tbsp olive oil
2 tbsp butter
3 tbsp flour
2 1/2 cups milk, divided
2 cups shredded extra sharp cheddar cheese + extra cheese for topping
1/2 cup bread crumbs
1. Preheat oven to 400F.
2. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
3. While the butternut squash is roasting, cook pasta according to package directions, drain well. Set aside.
4. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of milk and puree again. (This will help thin out the butternut squash.)
5. In a large saucepan, melt butter on medium heat. Whisk in flour.
6. Add in the remaining two cups of milk and the two cups of cheese. Bring mixture to a boil and stir.
7. After mixture has thickened, turn heat to low and whisk in butternut squash. Add in spices.
8. Pour pasta and butternut squash mixture into a large, greased, baking dish. Sprinkle bread crumbs and extra cheese on top.
9. Place in oven at 350F for 20-25 minutes until it is hot and bubbly.