Butternut Squash Mac and Cheese

1: Preheat oven to 425F and line a baking sheet with parchment paper.

2: Slice your squash and scoop out the seeds. Rub each half with olive oil and place skin side up. Roast for 45 minutes to 1 hour, until soft and tender. Allow to cool before mashing into a smooth purée.

3: When squash is almost done, boil water for pasta. Generously salt the water before adding pasta and cook to al dente, 3 minutes less than package instructions. Drain and rinse with cold water.

4: In a large skillet over medium heat, add butter and spices for cheese sauce.

5: Add 1 cup of mashed butternut squash purée and stir. Reduce heat slightly, then slowly add cream and milk, whisking continuously. Cook for 2 minutes, then stir in cheese until melted. Turn off heat and whisk in yogurt.

6: Reduce oven temperature to 350F. Add pasta to a 9x13 baking dish, stir in cheese sauce, top with panko and fresh herbs.

7: Bake for 15 minutes, then broil for 1-3 minutes to brown panko.

8: Allow to sit for 5-10 minutes before serving.