Butternutty Mac and Cheeese

Cut all squash in half lengthwise and lightly oil the skin. Do not remove seeds, they are more easily removed after roasting.

Bake on sheets in convection at 375° F for 35 minutes. Let cool for minutes until cool enough to handle.

Scoop out seeds and discard. Scoop squash meat placing two halves of squash meat into a food processor at a time. Puree for about 15 seconds for a smooth puree. Remove puree before placing next two halves in processor. (squash can be frozen for use later)

Preheat convection oven to 325° F.

Melt butter in a 4-quart pot. Stir in flour and cook for 1 minute, stirring.

Take pot off of heat and stir in milk. Place pot back on the heat, allowing milk to warm. Stir occasionally.

Add grated cheese and mix until melted. Stir in salt and pepper. Stir in squash puree, adding 2 cups at a time. Allow sauce to thicken on low heat while pasta is prepared.

Bring 3 quarts of water salted with½ cup salt to a boil. Add the macaroni and cook for 8 minutes. There should still be a bit of chew to the pasta.

In the largest pot or a very large bowl, combine the pasta and the sauce.

Divide mixture evenly and pour into two 20xl2x4 pans.

Cover the pans with foil and bake for 25 minutes.

Remove the foil and cook for about 10 minutes until top is golden brown.

CCP: Heat to an internal temp of 165° F. Hold for hot service at 135° F or higher.

Serve with a #8 scoop or cut each pan 6×4 for a 3″x3″ piece.