Adapted from eclecticrecipes.com
a medium butternut squash, diced
tablespoons plus olive oil
kosher salt and pepper
cups sharp cheddar cheese, shredded
cup Parmesan, shredded
teaspoon dried or 1 tablespoon fresh chopped thyme
Preheat oven to 400 degrees. Dice butternut squash and place on a cooking sheet. Sprinkle with kosher salt and 1 tablespoon olive oil. Roast until tender, 20 - 30 minutes. Times may vary according to the size of your butternut squash chunks. Cook macaroni according to package directions, drain well. Add butternut squash to food processor. Add about 1/2 cup or more of milk and turn on until squash is smooth. Preheat a large skillet. Add 1 tablespoon olive oil and 1 tablespoon butter. Melt butter in oil and add 2 tablespoons flour. Add salt and pepper. Add thyme if using dried. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add 2 cups milk and whisk in well. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and add in butternut squash mixture. Heat through until mixture is bubbly again. Turn heat off and add in cheese. Whisk well until cheese is completely melted. Add macaroni back in and transfer to a casserole dish. If using fresh chopped thyme, add now. Top with bread crumbs. Place macaroni under broiler for a few minutes until bread crumbs are browned.