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1
For the butternut squash puree: Preheat the oven to 350 degrees F.
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2
Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper.
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3
Roast until tender, 25 minutes; allow to cool slightly.
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4
Transfer to a food processor and pulse until smooth.
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5
Measure out 1 1/2 cups puree.
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6
For the mac and cheese: Cook the pasta according to the package directions.
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7
Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in.
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8
Meanwhile, melt the butter in a large saucepan.
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9
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
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10
Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne.
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11
Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted.
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12
Pour the cheese sauce into the drained pasta and mix well.
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13
Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess.
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14
Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet.
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15
For the topping: Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs.
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16
Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil.
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17
Bake until the crust becomes golden and crispy, 12 minutes.
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18
Garnish with chopped parsley and serve immediately.
