Butternut squash macaroni and cheese with hazelnut crumble

Directions

1. Use a food processor to pulse the hazelnuts until they are as finely chopped as large breadcrumbs. Transfer to a bowl and stir in the remaining crumble ingredients—breadcrumbs, melted butter, salt, pepper, paprika, and parsley—until everything is well blended. Set aside.
2. Preheat your oven to 400°F and lightly grease a large baking dish with butter.
3. Fill a large pot with salted water and bring it to a boil. Cook the pasta until it's just shy of al dente, then drain it and return it to the pot.
4. While the pasta cooks, start the sauce. Melt 2 tablespoons of butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring frequently. Add the cayenne, paprika, salt, and black pepper, and stir to combine. Gradually pour in the milk while whisking constantly to eliminate any lumps. Keep cooking and whisking until the mixture starts to thicken.
5. Whisk in the butternut squash puree and continue cooking, whisking often, until the sauce is hot throughout.
6. Take the saucepan off the heat and gradually whisk in the grated cheddar, adding a handful at a time. Gently fold this cheese sauce into the cooked pasta until it's evenly coated. Then transfer the mixture to the buttered baking dish.
7. Sprinkle the hazelnut crumble evenly over the pasta. Bake in the preheated oven for about 20 minutes, or until the topping is golden brown and the pasta is bubbling.