Recipe Details

Ingredients

• 1 small (1 1/2-pound) butternut squash, halved lengthwise and seeded

• 1 teaspoon canola oil

• 2 tablespoons unsalted butter

• 1 1/2 teaspoons onion powder

• 1/4 teaspoon ground cayenne pepper

• 1/4 teaspoon ground nutmeg

• 1 (16-ounce) package medium pasta shells

• 3 cups water, plus more as needed

• 2 cups whole milk

• 1 1/2 teaspoons fine salt

• 1 cup (4 ounces) shredded Gruyère cheese

• 2 ounces cream cheese, cut into pieces and softened

Description

Brush the cut sides of 1 small (1 1/2-pound) butternut squash, halved lengthwise and seeded with 1 teaspoon canola oil. Arrange the squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Bake until tender when pierced with a fork and browned on the cut side, 25 to 30 minutes. Remove from the oven and let cool slightly, about 10 minutes.

Scoop the flesh from the cooled squash into a medium bowl. Mash the squash with a potato masher until smooth. Set aside 1 1/2 cups of the mashed squash. Reserve the remaining mashed squash, if any, for another use. 

Melt 2 tablespoons unsalted butter in a large Dutch oven over medium. Add 1 1/2 teaspoons onion powder, 1/4 teaspoon ground cayenne pepper, and 1/4 teaspoon ground nutmeg. Cook, stirring constantly, until fragrant and the spices are sizzling, about 1 minute.