Butternut Mac and Cheese

• 2 tbsp butter
• 2 tbsp flour
• 2 cup milk
• 1 small butternut squash
• 1 tbsp oil
• 1 tsp salt
• ¼ cup veggie broth
• 1 cup melting cheese, grated (gouda or gruyere),

Instructions

1. Line a baking tray with baking paper. Peel and dice the butternut squash. Toss the butternut cubes with some olive or regular oil, sprinkle with salt and roast in a 200 degrees oven for 20-25 minutes until they are tender and have some color.
2. Heat a small pot over medium hear. Add 2 tbsp butter and melt it. Then add 2 tbsp flour. Cook together, stirring frequently, until golden brown, about 5 minutes.
3. Add two cups of milk to the roux, whisking while you pour. Continue stirring and scraping the bottom to prevent burning or sticking while the sauce slowly thickens over the next 5-10 minutes.
4. Once the sauce has thickened and coats the back of a spoon, turn off the heat and add the grated cheese ¼ at a time while stirring. Remove from the heat and let cool.
5. After the baked butternut squash has cool slightly, add it to a blender with ¼ cup of veggie broth and blend on high until smooth.
6. Add the cooled bechamel sauce and blend again on high for 30 seconds until smooth. Taste and adjust salt levels.
7. Serve with pasta. The remaining sauce can be frozen and reheated with a bit of pasta water to loosen it.