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Preheat the oven to 400 degrees. In a small bowl, combine cinnamon, 1 tablespoon paprika, and 1/2 tablespoon cayenne pepper. Sprinkle the seasoning over the butternut squash and roast for 25-30 minutes, or until the squash is easy to poke with a fork.
Add the butternut squash to a food processor with 1 clove of garlic and blend until smooth and creamy, scraping down the sides as you go.
In a large non-stick skillet, heat 2 tablespoons of butter and olive oil on medium heat. Add panko and stir to combine. Arrange panko in an even layer in the skillet and let it toast for 2-3 minutes until golden brown. Transfer to a plate or small bowl and set aside.
Using the same pan you used for the toasted panko, melt remaining 6 tablespoons of butter over medium heat. Whisk in flour and milk, stirring until it begins to thicken.
Reduce the heat to low and whisk in nutmeg, paprika, cayenne pepper, salt and pepper. Mix in the squash puree, stirring until fully combined. Gradually add both cheeses, stirring well to combine until cheese is completely melted.
Add pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
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