Fall Squash Mac and Cheese

PREPARATION

• Preheat the oven to 350 degrees.
• Cut the squash in half lengthwise and use a spoon to remove the seeds and inner membrane. Place the squash halves cut-side down in a baking dish and fill with water to œ inch up on the squash.
• Roast 30 to 45 minutes, until the squash is very soft and begins to brown. Let rest until cool enough to handle.
• Remove œ cup of the cooked squash and mash. Reserve the remainder for another use.
• Bring a large pot of salted water to a boil over high heat. Add the regular and whole-wheat macaroni noodles and cook until al dente, about 10 minutes. Reserve 1 cup cooking water, then drain the pasta and set aside.
• In a large saucepan, combine the heavy cream and squash puree, whisking until smooth. Bring to a simmer over medium heat. Add the cooked macaroni and return to a simmer to heat through, about 5 minutes.
• Remove from the heat and add the cheese, stirring until melted. Season to taste with salt and white pepper. If needed, add some of the reserved cooking liquid to reach the desired consistency.
• Pour the macaroni and cheese into a large preheated serving dish. Garnish with the pepitas and arugula and serve.