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Butternut Squash Mac & Cheese

serves 6

Ingredients

  • 1 pound butternut squash, cubed (dice size)
  • Olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • Couple dashes of ground cloves
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 4 ounces pancetta, cubed
  • 1 pound pasta, cavatappi, rigatoni, or a similar size
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 8 ounces gouda and/or cheddar, freshly grated

Directions

  1. Preheat the oven to 400°
  2. Mix the squash, oil, and spices and roast until very soft, about 20 minutes
  3. Let the squash cool for at least 10 minutes then blend with the chicken broth to form a thick purée
  4. In a large pot, sauté the pancetta on medium heat, letting the fat render out
  5. Meanwhile, cook the pasta and set aside once done
  6. Once the pancetta is crispy, reduce the heat to low, add in the shallot and garlic, and cook until the shallot is soft
  7. If there is still a lot of fat from the pancetta, skip the butter - otherwise, add in the butter and let it melt
  8. Whisk in the flour and slowly add the milk, whisking constantly
  9. Whisk in the squash purée and bring to a simmer, but not a boil
  10. Take the pot off of the heat and whisk in the cheese until completely melted
  11. Stir in the pasta and season with salt and pepper as needed