Vessy’s Gourmet kitchen

1. Peel, de-ceed and cube squash; season with olive oil, salt and paper and add sage leaves; roast at 400 F until easily pierced with a fork;
2. Bring salted water to boil and add pasta; cook Al dente;
3. Purée squash with some milk;
4. To make the Mac & Cheese sauce- melt butter and stir flour in; then add milk, cream, cheeses and nutmeg, stir until cheese is melted and add gradually pasta water to thin it out, lastly, add puréed squash and stir before dropping the pasta into the sauce;
5. Mix Panko, parsley, butter and Parmigiano Regiano and top the pasta;
6. Bake at 400 F until the bubbly about 20 mins and enjoy 😋