Experience the delicious pairing of butternut squash with sage, accentuated by rich blue cheese in this comforting macaroni dish. The freshness of the squash makes the dish a tad less heavy, allowing for generous servings. This adaptation of the classic Macaroni cheese makes the perfect meal for the butternut squash season.

Serves: 2-3

Cooking time: 1 hour

Ingredients:

• 1 Small Butternut Squash
• 200g Macaroni
• 5 Sage Leaves
• 25g Butter
• 1 tbsp Flour
• 100g Grated Cheddar Cheese
• 50g Blue Cheese
• 300ml Milk
• Olive Oil
• Salt & Pepper
• Breadcrumbs

Instructions:

1. Preheat the oven to 200℃. Tip: Microwave the squash for about 30 seconds to 1 minute to make it easier to peel.
2. Dice the squash, toss in olive oil with the sage leaves, and season generously.
3. Place the squash in the oven and roast for about 40 minutes or until softened.
4. Meanwhile, boil the macaroni for around 10 minutes until al dente. Drain and set aside.
5. Once roasted, blend the squash and sage until smooth. Add some pasta water if needed for blending.
6. Reduce the oven temperature to 180℃. In a pan, melt the butter, add flour to make a roux.
7. Gradually add milk, stirring continuously until a smooth white sauce forms. You may need less or a bit more milk to achieve the desired consistency. Season well.
8. Add most of the cheddar and blue cheese (reserve some for topping) and mix until melted.
9. Fold the roasted squash mixture into the cheese sauce. Add the cooked macaroni and mix well.
10. Transfer the mixture to an ovenproof dish, sprinkle with remaining cheese and breadcrumbs. Bake in the oven for 25 minutes or until the top is golden brown.

Serving Note: Enjoy the comforting embrace of this dish while listening to the soothing tunes of Frank Sinatra.