Colgate University boasts a postcard-worthy fall season. As leaves dance over Willow Path and chunky sweaters fill the quad, students feel a craving for comfort food. Unfortunately, Frank Dining Hall does not rival home-cooked meals. Amid seasonal changes, butternut squash is an iconic and versatile fall staple, and this mac-and-cheese brings its vibrant color and slight sweetness to an edible version of the familiar warmth of autumn.

While a microwaveable version of this dish has become a college-kid favorite, nothing beats the comfort of a homemade vat of pasta. There is something truly fulfilling about roasting your own squash, stirring your own sauce and letting its warm aroma fill the house. This butternut squash mac-and-cheese is an easy-to-store crowd pleaser and can be made and enjoyed in less time than driving to the Trader Joe’s in Syracuse to purchase its less-personal sister. Best enjoyed as a hearty mid-class lunch or cozied up with friends watching “Gilmore Girls,” this delicious pasta is my favorite festive and fresh autumn dish.

This recipe, from Justine Dorion, strikes the perfect balance between freshness and comfort. Its vibrant orange color resembles the childhood nostalgia of Kraft mac-and-cheese without the mystery powder packet, elevating your inner child’s palette.

The best part? This recipe is easier than it looks — or reads. Squash is one of the most forgiving veggies to cook and can be freshly obtained at the farmers market. With one slice, some fork-stabs and time in the oven, the roasted meat should easily separate from the skin, leaving you with a rich and nutritious base for a brightly-spiced cheese sauce. Slower than popping a tray in the microwave, sure, but in the best way — it is the kind of practice that reminds you to soak in the postcard-esque magic of Hamilton.

Ingredients:

• 1 whole butternut squash
• 2 cups of freshly shredded cheese (Do not use pre-grated! Fresh melts better and is a great arm workout.)
• ¾ cup milk of choice
• ½ teaspoon garlic powder
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon sage
• ½ teaspoon paprika
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne
• 2 tablespoons olive oil
• 1 pound pasta (rigatoni recommended)

Instructions: 

Step 1: Squash

• Slice top stem off squash.
• Slice once horizontally.
• Scoop out seeds and stringy bits with a spoon.
• Stab with a fork and lightly spray with oil.
• Place skin-side up on a parchment-lined baking sheet.
• Bake at 400°F until squash can easily be pierced with a fork, about 25 minutes.

Step 2: Cheese

• Grate two cups of cheese (gouda, cheddar, parmesan).

Step 3: Pasta

• Boil pasta until al dente. 
• Drain – but save about a cup of pasta water!

Step 4: Sauce

• After allowing the roasted squash to cool slightly, peel off the skin (should be very easy) and put into a blender or a large pot/Dutch oven.
• Add the milk and spice mixture and blend (in a blender or with an immersion blender) until smooth.

Step 5: Bringing it together

• Pour the pasta into the sauce.
• Alternate between adding pasta water and cheese, stirring in between, until all cheese is melted and the pasta has a rich, creamy and smooth consistency.

Step 6: Serve

• Top with chilli flakes and parmesan cheese.
• Enjoy hot or cold.