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1
Preheat oven to 400 degrees.
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2
Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg.
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3
Roast for 25 minutes, flipping once.
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4
While the squash is roasting, heat a skillet over medium heat and add the remaining 1 tablespoon olive oil.
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5
Add onions and Brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently.
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6
Heat a large pot of water to a boil, and begin to cook your pasta.
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7
Set aside squash/apples and sprouts/onion mixture.
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8
If pasta is cooked, set it aside as well.
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9
Reduce oven heat to 350F.
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10
In a medium saucepan, heat the butter on medium heat and whisk in the flour to create a roux.
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11
Add the milk while continuing to whisk, and begin adding the cheeses as well.
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12
I find that adding cheese in batches about 3 minutes apart works best.
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13
Continue to whisk together so the cheese melts and doesnt stick to the bottom.
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14
The entire process takes about 10 minutes and you want the heat on medium-low; this will help thicken the cheese sauce.
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15
I find you dont want it too thick, as it will thicken in the over.
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16
Spray a large casserole dish with non-stick spray.
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17
Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined.
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18
Top with panko and another sprinkling of parmesan.
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19
Bake for 25-30 minutes.
