Butternut Squash Mac and Cheese

Preheat your oven to 425°F (220°C).

Cut the butternut squash in half lengthwise. Place it cut-side up on a parchment-lined baking sheet, drizzle with olive oil, and season with salt.

Flip the squash halves so they are cut-side down and roast for 1 hour, or until tender.

While the squash is roasting, bring a large pot of water to a boil. Season generously with salt or add chicken bouillon for extra flavor.

Cook the pasta according to package directions until al dente.

Drain the pasta and rinse it with water. Set aside.

Once the squash is roasted and cool enough to handle, scoop out and discard the seeds.

Scoop the cooked squash flesh into a blender. Add the goat cheese (or cream cheese) and blend until completely smooth.

Pour the blended squash sauce into the same pot you used for the pasta and place it over low heat.

Add the shredded cheddar, grated parmesan, ground sage, garlic salt, and butter to the pot.

Stir continuously until the cheeses and butter are fully melted and the sauce is smooth and creamy.

Add the cooked pasta back into the pot with the sauce and stir until everything is well combined.

Transfer the mac and cheese to a serving dish and garnish with fresh thyme before serving.