📖 Instructions

1. Preheat your oven to 400°F (200°C). Don't forget this crucial first step!
2. Peel and chop the butternut squash and cauliflower into roughly 1-inch pieces. Try to keep them similar in size for even cooking. My tip? Use a sharp knife to avoid frustration.
3. In a large mixing bowl, toss the squash and cauliflower with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Get those veggies nicely coated.
4. Spread the vegetables in a single layer on a baking tray. If you don't have enough room, do this in batches. No crowding allowed!
5. Roast for 20-25 minutes, or until they are tender and slightly golden. Make sure to give them a little flip halfway through.
6. Meanwhile, dice the pancetta (if using) into small pieces. Fry this in a pan until it's crisp. You can skip this step entirely if you prefer.
7. In the same pan you cooked the pancetta, melt the butter over medium heat. Stir in the flour and cook for one minute. Gradually whisk in the milk, making sure there are no lumps. This is your béchamel sauce, it should be smooth.
8. Once the sauce has thickened nicely, stir in the Gruyère cheese, parmesan, nutmeg, and sautéed pancetta (if using). Stir until it's nice and melty. It's so satisfying when the cheese melts into the sauce.
9. Place the roasted squash and cauliflower into your large ovenproof dish. Pour the creamy cheese sauce over everything; give it a good stir to combine.
10. Sprinkle the breadcrumbs over the top for extra texture and a satisfying crunch. If you're feeling fancy, add a drizzle of olive oil on top.
11. Bake in the preheated oven for another 20-25 minutes, or until golden brown and bubbly. Keep an eye on it. Once it's beautifully golden brown, you are ready to enjoy it!
12. Let it cool for a few minutes before serving. This helps it set a little, plus it prevents burning your mouth off! Enjoy!