This homey casserole is perfect for chilly autumn nights! This time of year, consider using 1 and 1/2 cups pureed fresh butternut squash, but the canned version will do in a pinch.

Ingredients:

• 1 pound penne pasta
• 4 tablespoons Earth Balance butter
• 6 tablespoons all-purpose flour
• 3 and 1/2 cups unsweetened non-dairy milk
• 2 teaspoons Dijon mustard
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded Daiya cheddar
• 1 (15-ounce) can butternut squash
• 1/2 cup panko breadcrumbs

1. Cook the pasta according to package directions; drain and return to the pan.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 30 seconds.
3. Whisk in the milk. Bring to a boil over medium heat, whisking frequently.
4. Once at a boil, remove from heat and stir in the mustard, salt, black pepper, and nutmeg. Add the cheese, stirring until melty. Stir in the squash.
5. Toss together the squash mixture and cooked pasta, then transfer to a 13×9-inch baking dish. Sprinkle evenly with the panko.
6. Bake at 350 degrees F for 30 minutes, until bubbly.