Butternut Squash Shells and Cheese

Preheat oven to 350 F. Put whole butternut squash into the oven on the middle rack. Bake for 45-55 minutes or until you can easily insert a knife through the skin. Remove squash from the oven and place it on a cutting board. Cut squash open and let it cool. (You can do this a day or more ahead of time and keep it in the fridge if that makes your life easier.)

Cook pasta according to package directions for al dente. Drain and set aside.

When squash is cool enough to handle, scoop flesh out and put it into a food processor or blender. Add chicken broth, milk, salt, pepper, nutmeg and sage and puree until smooth.

In a large mixing bowl combine pasta, squash puree, cheddar and Gouda cheeses and stir to combine. Taste and adjust seasonings until you feel happy. You may also add a bit more milk if you’d like a creamier consistency.

Pour pasta into an 8×11 casserole dish. Top with panko and spray generously with cooking spray.

Bake uncovered at 350 F for 20 minutes or until top is crunchy and beginning to brown.

Notes: I prefer shells because they are like little delicious bowls for the sauce, but you can use any variety of small pasta that you like.