Ingredients

• 2 cups quartered Brussels sprouts
• 2 cups diced butternut squash, about 1/2-inch cubes
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• Kosher salt and freshly ground black pepper
• 1 pound cavatappi or other corkscrew pasta
• 1 stick (8 tablespoons) unsalted butter
• 2 cups prepared stuffing
• 1/4 cup all-purpose flour
• 2 1/2 cups milk, plus more if needed for thinning
• 1 tablespoon Dijon mustard
• 2 cups grated yellow Cheddar
• 1 cup grated Gruyere

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Instructions

1. Preheat the oven to 400 degrees F.
2. Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
3. Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
4. Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
5. Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
6. Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.