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1
Season the squash with salt and pepper as desired.
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2
Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
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3
Roast until the squash is tender (fork-able) them remove from oven and cool.
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4
I guess if you're using frozen squash, you can skip the next step.
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5
Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
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6
Cook pasta al dente in salted water, and drain.
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7
For the sauce: Melt butter in a heavy-bottomed saucepan.
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8
Whisk in the flour and dry mustard.
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9
Add the milk slowly, whisking continuously until smooth.
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10
Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
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11
Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
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12
Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
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13
To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
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14
Sprinkle the topping evenly over the pasta.
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15
Bake at 350 until golden brown, probably 25-35 minutes.
