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1
Preheat oven to 400 F.
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2
Spray a rimmed baking sheet with non-stick cooking spray.
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3
In a bowl, combine squash, olive oil and a dash or two of salt and pepper.
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4
Place squash on baking sheet in a single layer and bake for about 30 minutes or until golden brown.
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5
Remove from oven to cool slightly.
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6
Meanwhile, fill a stock pot with water and bring to a boil.
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7
Add the elbow macaroni and cook according to package instructions.
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8
Drain macaroni, reserving some of the pasta water in a cup.
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9
Put the macaroni back in the pot and set aside.
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10
In a food processor, add the roasted squash and cream.
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11
Puree until smooth.
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12
You may need to add more or less cream.
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13
Just make sure the squash isnt super thick.
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14
Next, pour the pureed squash into the stock pot with the macaroni.
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15
Toss to combine.
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16
Preheat a skillet to medium heat and melt the butter.
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17
Add the flour and begin to whisk and heat it to cook out that raw flour taste; about 1 minute.
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18
Next, add the milk and continue to whisk until thickened; about 4-5 minutes.
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19
Remove skillet from heat and add mozzarella, nutmeg, and a little salt and pepper.
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20
Pour cheese sauce over the macaroni in the stock pot.
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21
Toss to combine.
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22
Preheat the broiler in your oven.
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23
Place slider bottoms on a baking sheet.
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24
Next, take an ice cream scoop and scoop some of the butternut mac and cheese on top of the slider bottom.
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25
Top each with a little Gorgonzola and place baking sheet under broiler until Gorgonzola has melted.
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26
Remove from oven.
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27
Garnish with arugula and place top slider bun on top.
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28
Serve immediately.
