1 large butternut squash, peeled and cut into cubes (about the same size as the cauliflower)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1-1/2 cups + 1/4 cup whole milk, room temperature
1 teaspoon nutmeg
1 teaspoon paprika
1-1/2 cups grated gruyere (if you can’t find gruyere, white cheddar will work as well)
1 cup panko
1/2 cup grated parmesan
2 tablespoons unsalted butter, melted
4 oz thick cut pancetta, diced and cooked until crispy
Pre-heat oven to 425° and line a baking sheet with parchment paper
Toss cauliflower florets and butternut squash cubes with olive oil, salt and pepper and arrange them evenly on the prepared baking sheet. Roast the vegetables for 30 minutes.
While the vegetables are roasting you can make the cheese sauce.
To a medium sized pot over medium heat melt butter. Once melted, whisk in flour. Continue to whisk for about three to four minutes. Slowly whisk in the milk. The sauce should start to thicken in a few minutes. Season with nutmeg and paprika, and scatter in the grated cheese. Continue whisking until the cheese is melted and the sauce is creamy and smooth. Remove from heat and set aside.
Once the vegetables are done roasting, remove them from the oven and lower the temperature of the oven to 375°. Place half of the roasted butternut squash and 1/4 cup of milk in a blender and blend on high until smooth. Add this purée to the cheese sauce.
In a medium sized bowl mix together panko, grated parmesan and melted butter. Mix well to combine and set aside.
Now it’s time to assemble. Place roasted vegetables and pancetta in a baking dish and cover with butternut squash cheese sauce. Scatter panko mixture over top and bake in the oven for 20 minutes.
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