So, when I started to make this recipe, I was a little skeptical because I had never actually eaten a butternut squash macaroni or pasta before (besides a ravioli). The goal was to make a creamy velvety smooth sauce and that my friends, is exactly what happened (yay!). I mean once you throw in like three different cheeses, you can’t really go wrong, right?
My main piece of advice for this dish: please please whatever you do, do NOT skip the panko step. Don’t be lazy! If you don’t have panko, get off your butt and go get some or make some or ask your neighbor for some (unless you have a weird creepy neighbor- don’t do that to yourself). Basically, moral of the story is to get panko.
If you want to make this heartier-some crumbled sausage (like the fennel kind or even a spicy Italian) would be bangin’.