Directions

1. Preheat oven to 400°F.

2. Slice the butternut squash in half lengthwise and scoop out the seeds.

3. Drizzle with 1 tbsp olive oil and place cut side down on a baking sheet.

4. Bake for 20–25 minutes, or until tender.

5. Scoop out the cooked flesh and blend with the whole milk until smooth and creamy.

6. Boil the noodles until al dente (they’ll bake again, so don’t overcook). Drain and set aside.

7. In a large skillet over medium-low heat, melt the unsalted butter. Stir in the butternut squash purée and heavy cream until combined.

8. Season with M&B Onion Powder, M&B Garlic Powder, M&B Smoked Paprika, and M&B Black Peppercorn Grinder.

9. Gradually add the Gruyère and cheddar cheeses, stirring constantly until the sauce is smooth and creamy.

10. Lightly grease a large baking dish and add the cooked noodles.

11. Pour the cheese sauce over the pasta and stir to coat evenly.

12. In a small bowl, mix the panko breadcrumbs with the salted butter and remaining olive oil, then sprinkle evenly over the top. Finish with a layer of Parmesan cheese.

13. Bake at 400°F for 25 minutes, or until the top is bubbling and golden brown. Remove from the oven and let cool slightly before serving. Enjoy!