1 medium butternut squash (about 2 cups pureed)

8 oz elbow macaroni

2 cups sharp cheddar cheese, grated

1 cup whole milk

2 tbsp unsalted butter

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

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Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut side down on a parchment-lined baking sheet. Roast 30–40 minutes until fork-tender.
Cook macaroni according to package directions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in garlic powder for 30 seconds until fragrant.
Whisk in milk, then gradually add cheddar cheese, stirring until melted into a smooth sauce.
Scoop out roasted squash, mash into a puree, and stir into the cheese sauce.
Add cooked macaroni and mix until well combined. Serve hot, topped with toasted breadcrumbs if desired.

Add spinach or kale for extra greens.

Swap part of the cheddar for Gruyère or Fontina for richer flavor.

Add cayenne pepper or red pepper flakes for heat.

Use gluten-free pasta for a gluten-free version.

Store leftovers up to 4 days in fridge or freeze up to 2 months.