Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and sprinkle with salt and pepper. Place squash, cut sides down on a baking sheet and roast until fork tender about 45 - 60 minutes.
After squash has cooled, remove flesh with a spoon and puree in a blender or food processor until smooth.
Cook macaroni noodles according to package directions and set aside.
While noodles are cooking, melt butter in a saucepan over medium-high heat and then add flour, stirring for about one minute. Slowly add milk, whisking continuously until a thick sauce is formed, for about 3-5 minutes.
Remove from heat and stir in pureed squash, spices and extra salt and pepper to taste. Pour into a baking dish and top with cheese.
Bake in 400 degree fahrenheit oven for 10-15 minutes or until cheese is melted.
Serve and Enjoy!
Recipe by momcoloredglasses.com at http://momcoloredglasses.com/crafts-reviews-recipes/butternut-squash-healthier-maccheese/