Roasted Butternut Squash Mac and Cheese

Preparation

1. Step 1

   Arrange a rack in the center of the oven and heat to 400 degrees. Line a large sheet pan with aluminum foil. 

2. Step 2

   Rub the cut sides and cavities of the squash halves with 1 tablespoon softened butter. Sprinkle each half with ¼ teaspoon onion powder and season with salt and pepper. Tuck 2 garlic cloves and 1 sage sprig into each cavity, then place cut side down on the sheet. Roast until tender and caramelized, about 1 hour. Flip immediately to prevent sticking and allow to cool slightly. 

3. Step 3

   While the squash roasts, pick small sage leaves (or tear large ones) to yield 2 tablespoons. Set aside.

4. Step 4

   While the squash cools, melt the remaining 7 tablespoons butter in a large Dutch oven over medium heat, swirling until it turns golden brown and develops nutty flecks, about 5 minutes. Remove from heat. Pour off about half into a medium heatproof bowl, scraping up the browned bits from the bottom. To the bowl, add the panko, ¼ packed cup Cheddar, and the reserved 2 tablespoons sage leaves. Season generously with salt and pepper, toss to combine then set aside.

5. Step 5

   Return the pot with the remaining butter to medium heat. Add the shallots, season with salt and pepper, and cook until softened, about 5 minutes. Remove from heat.

6. Step 6

   When the squash is cool enough to handle, discard the sage sprigs. Scoop out the flesh with a spoon and add it to the pot, along with the roasted garlic cloves. Stir in the nutmeg, smoked paprika and cayenne (if using), then season with salt and pepper. Add 1 cup of broth and mash the mixture with a large whisk over low heat until a thick paste forms. (This mixture can be made up to 3 days ahead. Cool it completely and refrigerate in an airtight container. When ready to use, heat over low until warmed.)

7. Step 7

   Stir in macaroni, remaining broth, half-and-half, a large sage sprig and 1 teaspoon salt. Bring to a simmer over medium-high heat, stirring regularly to prevent sticking, about 10 minutes. Heat the broiler to high.

8. Step 8

   Reduce heat to maintain a low simmer and cook, stirring occasionally, until the pasta is al dente, 3 to 5 minutes more. Discard the sage sprig. 

9. Step 9

   Remove from heat and immediately stir in the Gruyère, the remaining Cheddar and the Dijon. Season to taste.

10. Step 10

    Sprinkle with the reserved panko mixture, evenly distributing the sage leaves across the surface. Add a dusting of freshly grated nutmeg and broil until the topping is golden brown and crisp, about 3 minutes. Serve immediately.