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1
For the puree: Preheat your oven to 400 degrees F.
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2
On a rimmed baking sheet, place halved squash (cut side up) and sprinkle with a couple pinches of kosher salt.
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3
Roast the squash in the oven for 40-50 minutes or until the squash is fork tender.
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4
Remove and let cool enough to touch before scooping the flesh out (discard the skin) and placing it in the bowl of a food processor.
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5
Puree until smooth.
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6
Use right away or freeze for up to 2 months.
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7
For the pasta: Bring a large pot of water to a boil.
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8
In a medium-sized pot, over medium heat, melt 2 tablespoons of butter.
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9
Add in the shallots and garlic and saute until soft, about 2-3 minutes.
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10
Add in the torn fresh sage leaves and stir.
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11
Add in the remaining 3 tablespoons of butter.
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12
Once melted, sprinkle in the flour and whisk, cooking the flour for 1 minute.
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13
Meanwhile, add pasta to water along with 1 tablespoon of kosher salt and cook according to package directions.
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14
Preheat your broiler.
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15
Whisk in the chicken stock and half-and-half.
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16
Season with kosher salt, black pepper and nutmeg.
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17
Cook until thickens, about 4-5 minutes.
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18
Reduce the heat to low and add in the butternut squash puree, grated Parmesan and 1/4 cup of the cheddar cheese.
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19
Whisk until smooth.
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20
Drain the pasta noodles and return them back to the large pot.
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21
Pour butternut squash cheese sauce over top and toss.
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22
Pour into a buttered 13x9 pan and top with the remaining 1 cup of cheddar cheese.
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23
Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.
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24
Enjoy!
