Butternut Squash Mac ‘N’ Cheese

Preheat the oven to 400°.

Place the butternut squash on a cookie sheet tray lined with parchment paper and drizzle on olive oil and bake in the oven for 45-60 minutes at 400° or until it is lightly browned and tender. Mash the squash using a hand masher until it is smooth and free of lumps. Set aside.

Melt the butter in a large pot over medium high heat and add in the onions and cook for 6 to 8 minutes or until lightly browned.

Sprinkle the flour over the onions and stir until combined.

Pour in the milk and whisk over medium heat until it becomes thick.

Whisk 6 ounces of the cheese into the milk mixture until combined. Season with salt and pepper.

Transfer the mixture to a Reynolds Kitchens^® 13x9 Bakeware pan and mix together with the noodles until combined. Sprinkle the remaining cheese and bread crumbs over top of the mixture.

Bake in the oven at 400° for 40 to 45 minutes or until the top is lightly browned and the mac n cheese is firm. Garnish with fresh chopped sage.