Butternut Squash Mac and Cheese with Crispy Sage Crumbs

Method

1. Preheat the oven to 200 °C for 10 min. Peel the squash, scoop out the seeds and cut it into 2 cm cubes; peel the garlic.

   oven

2. Put the squash, garlic and milk in a 16 cm saucepan, cover with the lid slightly ajar and simmer over medium-low heat for 14 min, stirring every few minutes, until the squash is soft enough to crush with a spoon. Keep the heat gentle: milk boils over and catches on the bottom easily.

   Add in this stepButternut squash, peeled and seeded (prepared weight) 300 gGarlic cloves 1Whole milk 240 ml

   medium-low heat

3. Meanwhile bring 2 L of water to a boil in a large pot over high heat, add most of the salt and the pasta, and cook for 6 min, about 2 minutes less than the packet says; it finishes softening in the oven. Before draining, scoop out a mug of the pasta water and keep it.

   Add in this stepMacaroni or other short pasta 160 gSalt 1.4 tsp

   high heat

4. Blend the squash and milk with the cheddar, mustard, nutmeg, pepper, part of the butter and the rest of the salt until completely smooth and glossy. It should coat a spoon thickly but still pour; if it is stiff, blend in a few spoonfuls of the pasta water.

   Add in this stepMature cheddar, grated 80 gDijon mustard 1 tspGround nutmeg 1 pinchBlack pepper 1 pinchSalt 0.6 tspButter 10 g

5. Stir the drained pasta into the sauce so every piece is coated, then spread it in a 1 L baking dish.

6. Melt the remaining butter (20 seconds in the microwave is enough) and mix it with the panko, parmesan and finely chopped sage until it looks like damp sand. Scatter it evenly over the pasta.

   Add in this stepButter 15 gPanko breadcrumbs 4 tbspParmesan, finely grated 20 gFresh sage leaves 5

7. Bake in the oven for 14 min, until the sauce bubbles at the edges and the crumbs are deep golden. Let it stand for 3 minutes before serving so the sauce settles.

   oven