Butternut Squash Mac & Cheese

• 2 cups Peeled, Cubed Butternut Squash
• 1 pound Pasta - Cooked According To Package Instructions Then Drained
• 1/2 sticks Unsalted Butter
• 1/4 cups Flour
• 2 cups Half-and-half
• 2 cups Shredded Yellow Cheese
• 1 teaspoon Salt
• 1 teaspoon Ground Pepper
• 1/4 teaspoons Dried Sage
• 1 pinch Ground Nutmeg
• 1/2 cups Bread Crumbs

1. Start by cooking the butternut squash.
2. Place the butternut squash in a medium-sized saucepan, then add water to completely cover the squash.
3. Boil at medium-high heat for about 20-25 minutes, adding water when ncessary, until the butternut squash is fork-tender.
4. Drain, then let the squash cool slightly and puree it with an immersion blender until smooth.
5. Preheat the oven to 375 degrees F and grease a 9x13 baking dish.
6. Put the cooked and drained pasta in a large bowl.
7. While the oven is preheating, make the cheese sauce.
8. Start by melting the butter in a medium saucepan over medium heat.
9. Whisk in the flour until combined.
10. Whisk in the half-and-half, cheese, butternut squash puree, salt, pepper, sage and nutmeg.
11. Whisk until smooth and combined.
12. Pour the sauce over the cooked pasta, and stir until the pasta noodles are covered with the sauce.
13. Transfer the mixture to the 9x13 dish, and sprinkle with the bread crumbs.
14. Bake at 375 degrees F for 30 minutes.
15. Remove it from the oven and let it cool slightly before enjoying!

butter, flour, yellow cheese, salt, ground pepper, ground nutmeg, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-mac-cheese-3/ (may not work)