Ooey Gooey Butternut Squash Mac-N-Cheese✨

Ingredients:

1 butternut squash, cut in half and seeds removed

Olive oil

16 ounces of rigatoni pasta

Cheese sauce ingredients:

6 tbsp butter

1/2 tsp salt, more to taste

1/2 tsp black pepper

1/2 tsp smoked paprika

1 tsp garlic powder

1 tao onion powder

1/8 tsp nutmeg

2 cups heavy whipping cream

1/4 cup whole milk

8 oz shredded sharp cheddar cheese

1/4 cup sour cream

Topping ingredients:

1/3 cup panko style bread crumbs

Instructions:

1. Preheat oven to 425F. Spray a 9x13 baking dish with avocado or olive oil.

2. Slice your squash and scoop out the seeds. Rub each half with olive oil and place skin side up. Cook for 1 hour, until very soft and tender. Allow to cool a bit then scoop out and mash into a smooth purée.

3. Cook your pasta according to the box

4. For the cheese sauce, In a large skillet over medium heat, add your butter and your spices.

5. Add 1 cup of your mashed butternut squash purée and stir. Reduce heat slightly then slowly add your cream and milk, continuously whisking. Allow to cook for 2 minutes, then stir in your cheese until fully melted. Turn off heat and whisk in your sour cream.

6. Reduce oven temperature to 350. Add your pasta, then stir in cheese sauce. Top with panko. Bake for 15 minutes, then broil for 1-3 minutes to help the panko brown. Watch carefully so you do not overcook the panko.