Butternut Squash Mac and Cheese

Preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.

Place the butternut squash, cut sides up, on the prepared baking sheet. Using a sharp knife, score the cut sides of the squash, then rub with the 2 Tbs. olive oil and season with salt and black pepper. Roast, scored sides up, until the squash is tender and lightly browned, about 45 minutes. Let cool, then scoop out the flesh, breaking it into 1- to 2-inch (2.5- to 5-cm) pieces as you go; you should have about 2 cups. Set aside.

Increase the oven temperature to 375°F (190°C).

Meanwhile, bring a pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package instructions. Drain the pasta and set aside.

Heat a large sauté pan over medium-high heat. Add the remaining 1/2 cup (4 fl. oz./125 ml) olive oil to the pan. When the oil shimmers, add the mushrooms, reduce the heat to medium and cook, stirring occasionally, until browned, about 5 minutes. Add the kale, season with salt and pepper and cook, stirring, until wilted, about 2 minutes. Transfer the mushrooms and kale to a bowl. Set aside. Wipe out the excess oil from the pan.

In the same pan over low heat, melt the butter. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the flour and cook, stirring often, until it smells lightly nutty, about 2 minutes. Add the milk, increase the heat to medium and whisk to combine. Bring to a simmer and cook, stirring occasionally, until the mixture begins to thicken and coats the back of a spoon, about 4 minutes, adjusting the heat as needed.

In a bowl, stir together the cheddar, Parmesan and Gruyère. Add all except 1 cup (4 oz./125 g) of the cheese to the pot and cook, whisking, until melted and blended into the sauce. Stir in the dry mustard and cayenne. Taste and adjust the seasoning with salt and black pepper. Remove from the heat.

Butter a Dutch oven or a 3-quart (3-l) casserole dish measuring 9 by 13 inches (23 by 33 cm). Combine the pasta, squash, mushrooms, kale and cheese sauce in the pot. In a bowl, stir together the bread crumbs and the reserved cheese, then sprinkle evenly over the pasta mixture.

Bake until the cheese is golden and bubbly, about 30 minutes. Transfer the pot to a wire rack and let cool for 15 to 20 minutes before serving. Serves 8.

Courtesy of Julia Sullivan, Chef/Owner of Henrietta Red, Nashville, TN