Step 1

Preheat the oven to 400ºF and line a large sheet pan with parchment paper. Spread the cubed 1.5 pound butternut squashonto the pan and spray with Cooking oil spray. Sprinkle it with Kosher salt and pepper. Bake for 25-30 minutes, or until tender.

Step 2

Meanwhile, boil the 10 ounces elbow macaroni in salted water according to package directions to al dente. Drain and set aside.

Step 3

To make the sauce, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Sauté the 2-3 garlic cloves (minced) for 30 seconds, then stir in the 1 1/2 tablespoons GF flour. Add the 2 cups milk of choice little by little and continuously whisk until there are no visible lumps.

Step 4

Allow the sauce to bubble for around 5 minutes to thicken. Stir in the 1 cup shredded cheddar cheese and whisk until incorporated. At this point, the sauce should be thickened to coat the back of your spoon. Don't worry if it's not smooth; it will be perfect after blending.

Step 5

Transfer the sauce to a blender and add half of the roasted butternut squash. Blend until smooth.

Step 6

To assemble the dish, add the pasta to a large baking dish. Pour the sauce over and add the remaining half of the roasted butternut squash.

Step 7

Stir to combine. Sprinkle with 1/4 cup grated parmesan and bake for 25 minutes or until bubbly.