Step 1: Get Your Squash Ready Okay, so you’ve got options here and I’m not gonna lie – I usually just microwave mine because who has time? Pierce a whole squash with a fork like 8 times and nuke it for 20-30 minutes. If you’re fancy and want to roast it, cut in half, scrape out the guts, and bake at 350°F for 90 minutes. Got pre-cut squash from the store? Microwave those chunks for 15 minutes.

Scoop out all the flesh and mash it up. Don’t make it baby food smooth – leave some texture. You want about 2 cups worth.

Step 2: Pasta Time Boil your noodles like normal. I always salt my water heavy – like seawater salty. Cook till they’re still got a tiny bite left because they’ll finish cooking in the oven. Drain and toss with a little butter so they don’t stick together.

Step 3: Cheese Sauce Magic Melt butter in a saucepan over medium heat. Whisk in flour and let it cook for 2 minutes – smells nutty when it’s ready. Pour in your milk slowly while whisking like crazy. Nobody wants lumps, trust me.

Keep stirring and let it bubble gently for about 5-7 minutes till it coats your spoon.

Step 4: Add the Good Stuff Stir in your mashed squash, nutmeg, few drops of Tabasco, salt and pepper. Let it hang out for 2-3 minutes so everything gets friendly.

Step 5: Cheese Goes In Take the pan off heat first! Then stir in all your cheese gradually. I learned this the hard way – hot pan = stringy cheese sauce. Stir till smooth and taste it. Need more salt? Add it now.

Step 6: Put It All Together Heat oven to 350°F. Grease your baking dish good. Mix pasta and sauce till every noodle is coated. Dump into dish, top with extra cheese.