Butternut Squash Mac + Cheese

INGREDIENTS

1 large butternut squash (~4 heaping cups cubed squash o4 20 ounces package cubed butternut squash)

1 medium yellow onion, roughly diced

1 small head of garlic

Olive oil

Sea salt

Black pepper

Garlic powder

Onion powder

1 cup or more milk (i used whole milk but plant based milk works as well)

1/2 cup or more pasta water

1/2 - 1 lb cheese - shredded sharp cheddar, gruyère, or mozzarella (depending on how cheesy you like it), divided

Grated parmesan cheese

14 - 16 oz pasta of your choice (depending on your preferred pasta to sauce ratio)

Panko breadcrumbs

METHOD

1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

2. Place chopped butternut squash, onion, and whole garlic head in the baking sheet and season generously with olive oil, sea salt, pepper, garlic powder, and onion powder. Toss well. Roast for 30-45 minutes (tossing halfway) or until squash and onion are tender and golden.

   3. While the veggies cool a bit, bring a large pot of water to a boil. Season with kosher salt. Drop in the pasta and cook according to package instructions (I like it to be al dente since it will continue to cook more in the oven). Reserve 1.5 cups of pasta water before draining the pasta. Return pasta to the pot.

   4. Make the butternut squash sauce. In a blender, combine squash, onions, and as many garlic cloves (peeled) as you like (I did 5 cloves). Add in the milk and 1/2 cup pasta water. Blend until smooth. If too thick, add more milk and/or pasta water. Taste and adjust for seasoning (it might need more salt and pepper depending on how well you seasoned the squash.

   5. Add sauce to the pot and stir in half of the shredded cheese (about 2 cups). Cook on medium-low heat for about 5 minutes, or until cheese is almost melted. Then, add in the pasta and cook for another couple of minutes.

   6. Pour pasta into a 9x13 baking dish and smooth the top.

   7. Sprinkle top of pasta with the rest of the shredded cheese and some Parmesan. Top with panko and drizzle with a little oil.

   8. Cover with foil and bake for 15 minutes. Uncover and bake for another 30-35 minutes or until cheese is melted and top is golden. You can also broil for a golden brown and crispy top.