We love finding ways to incorporate locally grown veggies into favorite recipes. Enjoy this classic hearty dish with a twist of fall flavor! The mildly sweet and nutty flavor of butternut squash pairs deliciously with the salty cheeses, making an extra creamy and super savory meal perfect for fall and winter cooking.  

INGREDIENTS 

• 1 ½ C. Whole milk 

• ¼ C. Unsalted butter 

• ¼ C. All-purpose flour 

• 1 tsp. Kosher salt 

• 1 Butternut squash (small or medium), peeled, seeds removed, and chopped into medium sized cubes 

• 1 Sweet onion, chopped 

• 2 tsp. Dried sage 

• 2 tsp. Smoked paprika 

• 1-2 C. Vegetable or chicken broth 

• ½ lb. Dried elbow pasta 

• 2 C. Mac sauce 

• 1 ½ C. Grated aged sharp cheddar 

• ½ C. Grated Pecorino Romano or Parmesan cheese 

• Black pepper 

INSTRUCTIONS 

• Preheat oven to 400°. Place chopped butternut squash and onion on baking sheet or casserole dish, cover with olive oil and seasonings and mix until evenly coated. Bake for 25-30 minutes, mixing occasionally to cook evenly, until pieces are tender and slightly browned. Remove from heat and set aside.  

• Boil a pot of salted water and cook the pasta until slightly al dente, drain and set aside.  

• Prepare the béchamel sauce. In a small pot, heat milk over medium heat for about 3-4 minutes until it begins to bubble, ensuring it does not boil. Remove from heat.  

• In a separate, heavy-bottomed pot, melt butter over medium heat, then add the flour and whisk consistently for 3 minutes until the mixture slightly browns, then remove from heat.  

• Stirring constantly, slowly add the milk into the butter-flour mixture, adding a little milk at a time and whisking until smooth before adding more. After all the milk is added, return to medium-high heat and whisk for another 2-3 minutes, then add salt. Set aside.  

• Using a food processor or immersion blender with another pot, cover about 2 cups worth of the roasted butternut squash with broth and blend until smooth.  

• Return béchamel sauce to medium heat and stir in the cheese and butternut squash blend. Add black pepper to taste and fold in the pasta until fully incorporated. Pour into a large casserole dish. Sprinkle with breadcrumbs and extra Pecorino Romano or Parmesan and bake at 400° for 20-25 minutes until top is slightly browned.  

NOTES: 

• Any excess béchamel or butternut squash blend can be easily portioned and frozen for future use. Simply thaw, reheat, and extra liquid (broth or milk) as needed for desired consistency before adding cheese and pasta.  

• To add more veggies, roast separately and incorporate at the same time as the pasta before roasting. Chopped broccoli, kale, mushrooms, tomatoes and peas work great for this recipe!  

• For a breadcrumb alternative, mix grated Pecorina Romano or finely chopped Parmesan with almond and/or chickpea flour and sprinkle on top of the mac before baking.