Butternut Squash Mac and Cheese

1 large butternut squash

1 onion chopped

1 pound of shell pasta

¼ cup extra-virgin olive oil, plus more for drizzling

1½ teaspoons sea salt and black pepper

1 teaspoon of Honey Maple Squash Spice

½ teaspoon garlic powder

1 cup of milk of choice

6 ounces grated sharp cheddar cheese

6 ounces grated Gouda cheese

A splash of chicken broth (optional)

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1. Preheat the oven to 425°F
2. Begin by slicing the squash in half lengthwise and removing the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet. Additionally, position the onion on a sheet of foil, drizzle it with olive oil, sprinkle with salt, and tightly wrap it in the foil. Roast the vegetables for approximately 30 to 45 minutes or until the squash becomes tender.
3. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. 
4. Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with the onion, salt, garlic powder, Honey Maple Squash Spice, and a dash of chicken broth. Blend until creamy.
5. Return the pasta pot to the stove and heat the milk over medium heat. Stir in the squash sauce and cook, stirring often, for 3 minutes, or until warmed through. Whisking constantly, gradually add the cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy, then add the pasta and stir until coated.

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