Butternut Squash Crabmeat Mac & Cheese

Heat oven to 375ºF. Coat a 9×13-inch casserole dish with cooking spray and set aside. Steam squash until very soft, about 20 minutes, then puree in a food processor and set aside.

At the same time, cook pasta according to package directions until al dente. (It will finish cooking in the oven.) Drain and set aside.

For the sauce, melt butter in a medium pot over medium-high heat. Add flour and stir constantly until lightly browned, 2–3 minutes. Slowly add warm milk, whisking continuously until smooth. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until thickened, 5–7 minutes. Add squash puree, salt, pepper, Gruyere, mascarpone, and thyme and stir until smooth.

For the topping, in a small bowl, combine bread crumbs, olive oil, garlic, and Parmesan.

Mix cooked pasta with the butternut squash cheese sauce and pour into prepared casserole dish. Sprinkle with breadcrumb mixture. Bake 30–35 minutes until bubbling and golden brown.