Butternut Squash Mac & Cheese

1. Preheat oven to 375°.
2. Chop butternut squash and add to a baking sheet. Drizzle with olive oil. You’re going to roast the garlic in the oven as well so add 4 cloves into a piece of foil and drizzle with a little olive oil. Fold the foil into a pouch and add to the baking sheet.
3. Bake the butternut squash for 45 minutes. Take the garlic out of the oven after 25 minutes. Check the butternut squash periodically to make sure it’s not getting crispy or dried out. If it is, drizzle a little more olive oil. Once it’s tender, take it out of the oven.
4. Boil your pasta.
5. Purée the squash and garlic. You can either use a blender or an immersion blender. Whichever method you choose, add your butternut squash, roasted garlic, and 1 cup veggie broth. Purée until smooth.
6. In a pot, add the squash mixture, 1 cup vegetable broth, heavy cream, salt, pepper, garlic powder, onion powder, nutmeg, parmesan cheese, and sharp cheddar cheese. Add the pasta and mix.
7. If you want to kick it up a notch, add the pasta mixture to a baking dish and top with more cheddar cheese and parmesan. Broil on high for 5-6 minutes until the cheese melts and starts to brown.