Ingredients

• 12 oz pasta

• 1/4 cup olive oil

• 1 small butternut squash; peeled, seeded, cubed

• 5 cloves garlic

• 1 large yellow onion; cubed

• 1 tbsp thyme; leaves removed

• 1 tsp paprika

• 2 tsp salt

• 2 tsp black pepper

• 1/2 tsp cumin

• 1/2 cup vegetable broth

• 6 tbsp salted butter

• 6 tbsp all purpose flour

• 2 cups whole milk

• 3/4 cup half and half

• 1 cup sharp cheddar cheese; grated

• 1 cup gouda cheese; grated

• 1/2 cup havarti cheese; grated

Instructions

1. Preheat the oven to 400 degrees.

2. On a large baking sheet lined with parchment paper toss the butternut squash, garlic, and onion, with the olive oil, thyme, paprika, salt, pepper, and cumin until evenly coated.

3. Bake for 40 minutes until the squash is browned and tender.

4. Transfer the mixture to a blender along with the vegetable stock. Blend until a smooth puree forms.

5. Meanwhile, boil a pot of water on the stove and heavily salt. Add the pasta and cook for about 8 minutes until al dente.

6. Drain and set aside, reserving 1/2 cup of the pasta water.

7. Start the sauce by melting the butter in a large saucepan on medium heat. Once melted, stir in the flour and cook for about 5 minutes, stirring constantly until the mixture is golden brown.

8. Pour in the whole milk and half & half and stir until incorporated. On medium-high heat, bring the mixture to a heavy simmer and stir occasionally until thickened, about 5 minutes.

9. Stir in the cheese and butternut squash puree until a smooth sauce forms. If the sauce is too thick, add in the reserved pasta water.

10. Pour the cooked pasta into the sauce and stir until evenly coated.