Cheesy Beef & Butternut Squash Pasta

Cheesy Beef & Butternut Squash Pasta 4 cups cubed butternut squash (1 small or ½ of a large one) 2 tbsp olive oil salt and pepper 1¾ cups milk, divided 2 tbsp butter 3 tbsp flour 1 tsp dried rosemary 2 cloves of garlic, minced 1 lb ground beef 10 oz elbow macaroni (or whatever kind of pasta you have on hand) 3 cups sharp cheddar cheese, shredded 3/4 cup panko breadcrumbs 2 tbsp melted butter Preheat oven to 400°. On a foil lined cookie sheet, spread the butternut squash in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, turning once halfway through cooking time. While the squash is roasting, cook the pasta according to the package directions and brown the ground beef and garlic in a large frying pan. Drain the grease from the meat When the butternut squash is done, puree it in your food processor with ¼ cup of milk until smooth. In a large pot (I used my pot from boiling the pasta), melt 2 tbsp of butter over medium high heat. Add the 3 tbsp of flour and whisk together to form a paste. Cook for 1 minute while continually stirring. Slowly add the 2 cups of milk, whisking constantly to avoid and lumps. Boil until thickened. Reduce the heat to low and add the butternut squash, rosemary and 1 cup of the shredded cheese to the pot. Stir until fully incorporated. Add the cooked pasta and beef to the pot. Season with salt and pepper. Spread half of the macaroni mixture into a greased 9 x 11 glass baking dish. Top with 1 cup of the cheese. Repeat with the remaining macaroni mixture and the last cup of cheese. In a small bowl, toss the breadcrumbs with the melted butter. Spread the breadcrumbs evenly over the casserole. Bake uncovered for 30 minutes.