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1
Squash:
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2
Preheat oven to 400u00b0F.
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3
Cut squash in half, lengthwise and rub cut side with olive oil.
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4
Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
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5
Scoop out flesh while still warm and break apart with a spoon.
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6
Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
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7
NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy-I think this ratio is ideal because is comes out like mac n' cheese but there is still a good amount of squash hiding in there --.
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8
Cook macaroni in salted water.
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9
Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
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10
Sauce:
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11
In a saucepan, melt the butter on MEDIUM heat until shimmery.
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12
Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
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13
Stir in the flour and mix well.
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14
A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
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15
Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
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16
Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
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17
COMBINE.
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18
In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
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19
Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
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20
Transfer to a greased baking dish.
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21
If you like, sprinkle the top with pimento or paprika.
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22
If making ahead, let cool to room temperature, cover and refrigerate.
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23
BAKE.
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24
Return dish to room temperature.
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25
Bake at 350u00b0F for 30 minutes until hot and bubbly throughout.
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26
To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
