Butternut Squash Macaroni & Cheese

Preheat oven to 375ºF.

Peel, seed, and cube butternut squash to 1-inch cubes. Toss cubed squash with canola oil, salt, and lemon thyme. Bake for 30–40 minutes until golden brown and caramelized, flipping the squash around halfway through.

Bring a large pot of salted water to a boil. Boil pasta until 3 minutes from al dente. Drain pasta and set in a cold water bath to prevent further cooking.

Roughly chop onion and smash the garlic cloves. Cook in a large pot until translucent and starting to brown.

Transfer roasted squash to the pot with onions and pour in milk. Blend with an immersion blender.

Fold in shredded cheese until cheese melts and combines with the squash mixture. Gently fold in the pasta until the noodles are evenly coated and al dente. Serve hot with your favorite toppings.

Keep leftover sauce and pasta separate for easy storage and re-heating.