This is one that's worth making again! Mac and cheese is delicious, and now you can make it nutritious AND orange at the same time... that was your goal, right? right? Crap, I guess not. Well, regardless, this was good, and even got a good Ed-rating. You could skip the oven part, and just call this a pasta sauce. It works all ways.
Start with an onion. Everything starts with an onion. Chop it up, and fry in some oil until it's caramelized. At which point, add some garlic and a handful of fresh sage.
The squash: Peel and cube a butternut squash, saving the seeds because roasted butternut squash seeds are delish. Delicata seeds are the best, but butternut seeds are a close second.
Add some butter to your pan, and fry up those squash cubes, leaving them in place long enough to get some browning. Browning = flavor. If you're a big fan of squash chunks, leave some aside to stir into the pasta as chunks instead of sauce.
Then food process everything in that pan until it makes a beautiful orange sauce. It might be chunky, but don't worry, you'll be adding the cheese sauce shortly, and that'll thin it out and help with the processing.
As the water boils for the pasta, start the sauce.
Make a roux - ~2tbs butter, whisk in 2tbs flour, cook while whisking for 5 minutes, and add some milk. Probably about a cup? Keep adding and whisking until it's the thickness you like. Add some to the food processor to help puree the squash. Dump the pureed squash back into the pan with the roux, and taste and adjust seasoning. Salt, pepper, a hint of nutmeg. Dump in ~1-2 cups of grated cheese. Stir until that is melted. Set it aside.
Drain the pasta when it is still very al dente. Stir in the squash-cheese sauce, and load it into a casserole dish. Sprinkle a little more cheese on top, and bake another 15-20 minutes, until everything is bubbling and delicious. Or you can totally skip that step and just eat pasta with the cheesy squash sauce. It's all good!
2 cloves garlic
a handful of fresh sage
1 butternut squash
1 lb pasta (small shapes, of any variety)
1-2C grated cheddar
2 tbs butter
2 tbs flour
parmesan cheese, for serving
I like my pasta smothered in parmesan cheese.
We added green things.