Super creamy, decadent Mac and Cheese made even more luscious with roasted butternut squash, nutmeg, and grated parmesan. This Creamy Butternut Squash Mac and Cheese makes the perfect warm comfort food, combined with sweet autumn squash to suit any combination of fall cravings.

It's hard to get into the season in LA. Most years September is one of the hottest months of the year, dragging the summer heat far past it's prime. All of the grocery stores, especially Trader Joe's, always seem to get into the spirit long before the weather turns. Which means a couple of weeks ago, I came home with mini pumpkins, acorn squash, pie pumpkins, and a massive butternut squash. Not to mention an assortment of dried fruits, nuts, and seeds for another autumn treat.

Roasting your own pumpkins and squash at home is a surefire way to make your entire house feel 10 times cozier. Roasted squash, spooky podcasts, and -

95 degree weather. Cool.

But that was last week. This week, the fog and clouds seem to be rolling in more often, and we've seen our first drops of rain, making this weekend the perfect time to indulge in a little bit of autumn coziness. Enjoy, guys!

Starting off with bechamel sauce, I added some freshly grated Parmesan for a nutty, cheesy element, along with the traditional nutmeg to add some sweetness and round out the bechamel. The roasted butternut squash brings in a little extra sweetness, as well as that familiar autumn squash flavor we all love so much this time of year. As an added bonus, we get that beautiful orange color threaded throughout the sauce!

Not your typical Mac, a bit more on the earthy, sweet side of things, with Parmesan being the only kind of cheese. However, in this dish, I think the nutty, saltiness of the Parmesan goes really well with the earthier flavors of squash and nutmeg.

For an extra crispy topping, transfer the Creamy Butternut Squash Mac and Cheese to a baking dish, or several. Then, top with grated Parmesan, and stick under the broiler for 3-5 minutes.

Creamy Butternut Squash Mac and Cheese

Ingredients

• 1 pound medium shell pasta, dry

• 4 cups whole milk

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 1/4 teaspoon freshly grated nutmeg

• 1 cup grated parmesan

• 1 1/2 cups of butternut squash, measured after roasting and scooping out the flesh*

• 4 tablespoons vegetable oil or sunflower oil

• salt and pepper, to taste

Note: Since butternut squash varies greatly in size, I give measurements after roasting and scooping out the flesh. This should be no more than one small squash. If you have any leftover, save for another dish, like a creamy purée or autumn soup!

Method

1. Preheat the oven to 425ºF

   Line a baking sheet with aluminum foil. Cut the butternut squash lengthwise, drizzle each size with oil and season with a pinch of salt and pepper. Place the squash on the baking sheet, cut side up.

   Roast for 30 - 35 minutes, until the squash is tender. Let cool for 15-20 minutes. Then, scoop out the squash and set aside.

2. In a heavy saucepan over medium heat, add the butter. Once the butter melts, add the flour, whisking until the butter and flour form a sort of paste*.

   *This is your roux (thickener), which will make the sauce thick and creamy.

3. Slowly stream in the milk while whisking the mixture, making sure to smooth out any lumps in the roux. Reduce heat to medium-low.

   Continue whisking until the sauce begins to thicken, about 10 minutes. Once it has fully thickened, the sauce should be able to coat the back of a wooden spoon.

   Season with nutmeg, salt, and pepper. Stir in the grated parmesan and 1 1/2 cups of butternut squash.

4. Meanwhile, bring a large pot of water to a boil. Boil the shells until al dente, about 12-15 minutes or according to package.

5. Combine the pasta with the creamy butternut squash sauce and enjoy!

   Optional: Transfer mac n cheese to a baking dish or individual baking dishes. Sprinkle with extra parmesan and cook under the broiler for 3-5 minutes for an extra crispy topping!