Butternut Squash Mac & Cheese

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and grease a 9x13 broiler-safe baking dish.
2. Slice the squash in half lengthwise and remove the seeds with a spoon. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for about 30 minutes or until squash is soft.  
3. In a small bowl, add panko and olive oil. Toss to combine and set aside.  
4. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 ½ cups of pasta water before draining pasta.
5. In a blender, add 2 cups of cooked squash (scooped out of skin), pasta water, balsamic vinegar, olive oil, and seasonings. Blend until creamy.
6. Return the pasta pot to the stove, heat milk over medium heat and stir in squash mixture until warmed through. Stir often to avoid mixture burning. Once warmed through, gradually add cheese until fully melted. Add pasta and stir until well coated.
7. Set oven to broil.  
8. Transfer the pasta to the prepared baking dish and top with the panko mixture. Broil for 5 minutes or until the topping is browned.
9. Let stand for 15 minutes before serving. Enjoy!