I made this dish for my kiddos (and myself, let’s be honest), and I LOVED it! Originally I used an entire butternut squash so my kids could tell the taste was different. I am going to recommend, if you are serving this to children who are a bit picky, to stick to using only half of the butternut squash, but if you are serving this to adults the full squash is wonderful!
Here is the recipe:
Roast 1 butternut squash in the oven at 400 degrees for 20-30 minutes.
Remove the squash and let cool. Cut the squash into cubes and place in a food processor to puree. Add 1/2 cup of milk to the squash to thin out.
In a sauce pan melt 2 Tbs. butter and then add 3 Tbs. flour. Once it starts to smell a bit nutty add 2 C. milk. Stir and heat until it starts to bubble and thicken. Add 1 tsp. salt, 1 tsp. rosemary and 1/2 tsp. nutmeg to the milky sauce. Stir in 2 C. of sharp cheddar cheese to the sauce until melted. Turn off heat. Mix in the butternut puree until fully combined.
Pour sauce over cooked elbow macaroni and enjoy!