Jill’s Table Squash Mac and Cheese

Preheat oven to 425 F. Toss squash in a bowl with olive oil. Place on a parchment lined baking sheet and roast for about 15-20 minutes or until starting to color.

Bring a medium pot of water to a boil. Add 2 tsp. (10 ml) salt. Add the pasta to the water and cook until just al dente. Drain.

While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the shallot or onion and sage and cook until soft. Stir in the flour until well combined, stirring constantly. (This will be quite thick). Stir in the Dijon.

Slowly add the milk and continue to whisk until well incorporated and thickened. Reduce heat to low and cook for about 2 minutes.

Remove from heat and add the cheese and the 1⁄4 cup (50 ml) of Romano. Stir to combine. Season with salt and pepper to taste.

Add the cooked pasta to the squash. Then add the cheese sauce and stir to combine. Season with salt and pepper to taste.

Transfer to a 9 x 13" buttered, shallow, ovenproof casserole dish.

In a small bowl combine the breadcrumbs, remaining Romano and melted butter. Top the casserole with the breadcrumb mixture.

Bake 375 F. for 35-45 minutes. Sprinkle with parsley before serving.