Roasted Butternut Squash Macaroni and Cheese

3 lb butternut squash whole or pre-cut cubes (see instructions for how to roast either option)

1 TB extra virgin olive oil or avocado oil or 2 TB cubed unsalted butter (for roasting the squash, see the instructions for details)

3 garlic cloves

4 TB unsalted butter

12 ounces macaroni noodles 12 to 16 ounces of pasta, this will depend on the brand you use, both options work.

2 cups whole milk

1 tsp ground mustard (optional)

1 tsp salt to taste, plus extra for roasting

2 cups shredded cheddar cheese

¼ cup grated parmesan cheese (optional)

subheading: Special Equipment:

sheet pan or 13x9 baking dish for roasting the squash

blender or food processor

Dutch oven or soup pot

13x9 baking dish

Directions at livesimply.me

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