• 1 box penne pasta
  • 4 tablespoons butter
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 4 tablespoons flour
  • 2 1/2 cups milk
  • 1 cup Irish cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded
  • 1 cup cooked, pureed butternut squash from 1/2 medium squash
  • 2 teaspoons ground nutmeg
  • 1 teaspoon allspice
  • Salt & pepper, to taste
  • 1 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated


To cook butternut squash, peel, chop and steam until tender. Scoop out flesh and blend in a food processor. Preheat oven to 375ºF. Cook pasta according to package. Drain and set aside in a large casserole dish. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add flour and gradually whisk in milk. Bring sauce to a boil over medium-high heat. Reduce to low and cook until thickened slightly, about 5 minutes. Add shredded cheese, whisking until smooth. Whisk in butternut squash puree, nutmeg, allspice, salt and pepper. Pour sauce over pasta in casserole dish and top with breadcrumbs and Parmesan cheese. Cover with foil and bake 20 minutes. Remove foil and bake 30 minutes more. Serve immediately.