Kat Can Cook

0 Preheat oven to 400 degrees F.
1 Cut the squash in half lengthwise, remove seeds, drizzle with olive oil and season with salt and pepper.
2 Roast for about 35-40 minutes, until squash is quite tender.  Let cool for long enough to handle it easily.
3 While squash is roasting, cook your pasta in boiling salted water until not quite al dente… 3 minutes shy of where you want it.  Strain and set aside.
4 Reduce oven temperature to 350 degrees F.
5 Measure out 3 cups of the butternut squash and place in a large saucepan or pot.  The macaroni will eventually go in here so you want to have room.
6 Add milk and cook over medium heat until you see steam.
7 Using an immersion blender, or whisk if that’s what you have, puree squash mixture until smooth.  You could also do this in a blender.
8 Add grated cheddar, ⅛ tsp nutmeg, and 1 teaspoon salt and cook about 5 minutes until all cheese is melted.
9 Add reserved pasta to the cheese sauce and stir until all the pasta is coated.
10 Butter a large baking dish and transfer pasta into it.
11 Sprinkle the grated parmesan over the top.
12 Bake for 25-30 minutes until bubbling, then turn on the broiler and broil for a couple of minutes to get that nice golden top.
13 Let cool for 20 minutes or so before serving.